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Fix-It and Forget-It Vegetarian Soups, Stews, and Chilis [NOOK Book]

Overview

Fifty scrumptious and savory soup recipes for any season
These time-tested, easy-to-manage recipes for soups of all flavors have one thing in common: loads of healthy vegetables. Whether you’re looking for a hearty supper or a light weekday lunch, Fix-It and Forget-It Vegetarian Soups offers delicious choices to make in your slow cooker or on your stovetop, such as:
·      Vegan Chili·      Corn...
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Fix-It and Forget-It Vegetarian Soups, Stews, and Chilis

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Overview

Fifty scrumptious and savory soup recipes for any season
These time-tested, easy-to-manage recipes for soups of all flavors have one thing in common: loads of healthy vegetables. Whether you’re looking for a hearty supper or a light weekday lunch, Fix-It and Forget-It Vegetarian Soups offers delicious choices to make in your slow cooker or on your stovetop, such as:
·      Vegan Chili·      Corn Chowder·      Homemade Vegetable Soup·      Sweet Potato and Ginger Soup
And much more!
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Product Details

  • ISBN-13: 9781453287743
  • Publisher: Good Books
  • Publication date: 1/29/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 58
  • Sales rank: 117,677
  • File size: 4 MB

Meet the Author

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense
Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.
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Read an Excerpt

Fix-It and Forget-It

Vegetarian Soups, Stews, and Chilis


By Phyllis Pellman Good

Good Books

Copyright © 2012 Good Books
All rights reserved.
ISBN: 978-1-4532-8774-3



CHAPTER 1

Recipes


Jamaican Red Bean Stew

Andy Wagner Quarryville, PA

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 4-qt.

2 cloves garlic, minced
2 cups sliced carrots
3 scallions, chopped
1 sweet potato, diced
15-oz. can tomatoes, drained and diced
2 tsp. curry powder
½ tsp. dried thyme
¼ tsp. red pepper flakes
¼ tsp. ground allspice
salt and freshly ground black pepper, to taste
2 16-oz. cans dark red kidney beans, rinsed and drained
1 cup unsweetened coconut milk
1-2 cups unsalted vegetable broth or water


1. Pour the oil into a 4-qt. slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.

2. Add carrots, scallions, sweet potato and tomatoes to the cooker.

3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste.

4. Add the beans, coconut milk and broth.

5. Reduce heat to low, cover, and cook on low for 6-8 hours.


Variations:

Use light coconut milk or reduce the amount to ½ cup for less saturated fat and calories.

Reduce sodium in this recipe by eliminating added salt, by thoroughly rinsing the canned beans and by using unsalted canned tomatoes.


Butter Bean Veggie Soup

Irene Zimmerman, Lititz, PA Kay Magruder, Seminole, OK Renae Hege, Midville, GA

Makes 8-10 servings

Prep. Time: 20 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 4-qt.

3 ribs celery, chopped
3 medium carrots, chopped
1 small onion, chopped
2 Tbsp. olive oil
3 Tbsp. flour, or potato flakes
2 14-oz. cans vegetable broth
2 15-oz. cans butter beans, rinsed and drained
15-oz. can stewed tomatoes, diced
1 tsp. dried basil
½ tsp. salt
½ tsp. dried parsley flakes
¼ tsp. pepper


1. In a saucepan, sauté and stir celery, carrots and onions in olive oil until tender.

2. Stir in flour until blended. Turn off heat. Stir in vegetable broth. 3. Pour mixture into slow cooker, swishing to get all the vegetables out of the saucepan.

4. Add beans, tomatoes, basil, salt, parsley and pepper.

5. Cook on low for 2-3 hours.


Variation:

Add 1½ cups cooked brown rice at the end. Omit basil and add ¼ tsp. ginger. Use seasoned salt instead of regular salt.


Renae Hege


Southwestern Soup

Elena Yoder Albuquerque, NM

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 4 hours 10 minutes

Ideal slow cooker size: 5-qt.

1 Tbsp. olive oil
1 cup chopped onions
1 cup chopped celery
6 cups vegetable broth
10-oz. pkg. frozen corn
15-oz. can black beans, rinsed and drained
15-oz. can diced tomatoes
4-oz. can chopped green chilies
1 tsp. ground cumin
2 tsp. chili powder
salt to taste
chopped fresh cilantro, for garnish


1. In a skillet, heat oil. Add onions and celery. Stir and fry until tender, 510 minutes.

2. Place onions, celery, broth, corn, beans, tomatoes, chilies, cumin, chili powder and salt in slow cooker.

3. Cook, covered, on low 4 hours.

4. Sprinkle fresh cilantro into soup before serving.


Go-Along:

Tortilla chips and potato salad.


Large Quantity Pasta Bean Soup

Betty Moore Avon Park, FL

Makes 8-10 (45-55) servings

Prep. Time: 10 minutes

Cooking Time: 30 minutes

(large quantity amounts are in parentheses)
2 (6) large onions, diced
2 Tbsp. (2/3) cup oil
4 (18) garlic cloves, minced
3 (12) 16-oz. cans kidney beans, rinsed, drained
1 (4) 28-oz. cans Italian crushed tomatoes
1 (3) 32-oz. cans vegetable broth
1 (4) Tbsp. salt
1 Tbsp. (¼ cup) dried oregano
½ (1-2) tsp. pepper
1 (3) 1-lb. pkgs. spaghetti, pasta strands broken into 4 pieces
Parmesan cheese, optional


1. In large soup kettle, sauté onions in oil.

2. Add garlic. Cook and stir 2 minutes.

3. Add beans, tomatoes, broth, salt, oregano and pepper.

4. Separately, cook spaghetti according to package directions. Drain.

5. Just before serving, stir in spaghetti.

6. Serve sprinkled with Parmesan cheese if you wish.


Tip:

The large quantity is great for soup suppers at church.


Beans 'n' Greens

Teri Sparks Glen Burnie, MD

Makes 10 servings

Prep. Time: 30 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 4- or 5-qt.

1 lb. dried 13-bean mix
5 cups vegetable broth
¼ cup green onions, chopped
½ tsp. black pepper
2 Tbsp. dried parsley
1 yellow onion, coarsely chopped
3 cloves garlic, chopped
1 Tbsp. olive oil
6 cups fresh kale, torn in 2" pieces
Greek yogurt or sour cream, optional


1. Rinse and place beans in 4-quart slow cooker.

2. Add broth, green onions, pepper and parsley.

3. In skillet, sauté yellow onion and garlic in oil. Add to beans in slow cooker.

4. Pile kale on top of bean mixture and cover with lid (crock will be very full).

5. Cook on high for 1 hour. Greens will have wilted some, so stir to combine all ingredients. Replace lid.

6. Cook on low for 6-8 hours.

7. Top individual servings with dollops of Greek yogurt if you wish.


Go-Along:

Good crusty brown bread.


Pea and Rice Soup

Diana Kampnich Croghan, NY Ruth Nolt Leola, PA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 6-7 hours

Ideal slow cooker size: 5-qt.

1 cup dried green peas
1 cup dried yellow peas
3 carrots, diced
2 ribs celery, diced
1 onion, diced
1 cup raw brown rice
1½ tsp. salt
¼ tsp. pepper
½ tsp. dried marjoram
4 cups water
4 cups tomato juice


1. Mix ingredients in slow cooker.

2. Cook on high 1 hour. Reduce heat to low for 5-6 hours.


Spicy Pea Soup

Janice Sams Lancaster, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 70 minutes

¾ cup dried green split peas
2 Tbsp. canola oil
2 cups chopped plum tomatoes
4 scallions, sliced
1 cup chopped carrots
1½ Tbsp. curry powder
5 cups water or vegetable stock
1 Tbsp. tamari or soy sauce
salt, to taste
freshly ground pepper, to taste
minced fresh parsley, for garnish
sour cream, for garnish


1. Rinse the split peas, drain and set aside.

2. Heat the oil in a soup pot. Stir in the tomatoes and cook over medium-high heat for 2 to 3 minutes, stirring frequently.

3. Toss in the split peas, sliced scallions and carrots. Continue to cook for 5 minutes.

4. Stir in the curry powder and cook for 1 minute, stirring continually.

5. Add water and lower the heat to simmer. Cover the pot and cook for 1 hour.

6. Stir in the tamari and season to taste with salt and freshly ground pepper.

7. Garnish soup bowls with chopped parsley and a dollop of sour cream.


Tip:

Omit sour cream for a vegan dish.


Baby Beans Soup

Rebekah Zehr Lowville, NY

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3 hours

Ideal slow cooker size: 6-qt.

2 cups chopped onions
6 garlic cloves, minced
2 Tbsp. olive oil
½ tsp. salt
1 cup diced celery
2 cups chopped red and green bell peppers
1 small fresh chili, seeds removed, minced
1 tsp. dried oregano
½ tsp. dried thyme
2 tsp. ground cumin
½ tsp. black pepper
2 cups water
1 ½ cups canned diced tomatoes, undrained
15-oz. can black-eyed peas, rinsed and drained
15-oz. can black beans, rinsed and drained
15-oz. can other small bean of your choice, rinsed and drained
¼ cup smoke-flavored barbecue sauce
tortilla chips, crushed, for garnish
jalapeño Jack cheese, shredded, for garnish
Greek yogurt, for garnish


1. Combine everything in slow cooker except garnishes.

2. Cook on low until vegetables are tender, 3-4 hours.

3. Taste for salt. Add more if needed.

4. Ladle into soup bowls and top each with tortilla chips, shredded cheese, and a dollop of Greek yogurt.


Variation:

Fresh or frozen corn can be added to the soup near the end of the cooking time.


Ribollita

Orpha Herr Andover, NY

Makes 6-8 servings

Prep. Time: 20 minutes

Standing Time: 8 hours or overnight

Cooking Time: 6-7 hours

Ideal slow cooker size: 5-qt.

1 cup dried white beans
4 cups water, divided
3 Tbsp. olive oil
¾ cup chopped onion
2 tsp. minced garlic
1 cup finely chopped celery
1 cup finely chopped carrots
3 cups water
4 cups thinly sliced green cabbage
2 cups chopped tomatoes, fresh or canned
1 Tbsp. dried parsley leaves
1 tsp. dried rosemary
1 tsp. dried oregano
½ tsp. dried thyme leaves
1/8 tsp. black pepper
1 cup water, optional
2 tsp. salt
grated Parmesan cheese, for garnish


1. In slow cooker, cover beans with 2" water. Allow to soak overnight or 8 hours.

2. Drain.

3. Heat oil in a saucepan. Sauté onion, garlic, celery and carrots.

4. Transfer sautéed vegetables to slow cooker with beans.

5. Add 3 cups water.

6. Cook on low 4-6 hours until beans are almost soft.

7. Add cabbage and tomatoes and parsley, rosemary, oregano, thyme and pepper. Add another cup of water if needed. Cook on low another hour.

8. Add salt. Ladle into bowls.

9. Garnish with grated Parmesan cheese and serve.


Tuscan Bean Soup

Jean Turner Williams Lake, BC

Makes 4-6 servings

Prep Time: 15 minutes

Cooking Time: 2 hours

Ideal slow cooker size: 4-qt.

2 14-oz. cans chopped crushed tomatoes with herbs
1 2/3 cups warm water
salt and pepper to taste
2 cups Tuscan or curly kale, roughly shredded or chopped
14-oz. can cannellini beans or white beans, rinsed and drained
4 Tbsp. extra-virgin olive oil


1. Combine tomatoes, warm water, salt, pepper and kale in slow cooker.

2. Cook on high for 1 hour.

3. Add beans. Cook on high another hour.

4. Place soup into bowls and drizzle each bowl with a little olive oil. Serve with warm crusty bread for dipping.


Hungarian Soup

Leanne Yoder Tucson, AZ

Makes 4 servings

Prep. Time: 30 minutes

Cooking Time: 30 minutes

3-4 Tbsp. olive oil
2 cups chopped onions
2 cloves garlic, crushed
½ cup chopped celery
2 cups sweet potatoes or winter squash, peeled and chopped
2 tsp. paprika
1 tsp. turmeric
1 tsp. dried basil
1 tsp. salt
dash of cinnamon
dash of cayenne
1 bay leaf
3 cups stock or water
1 cup chopped fresh tomatoes
¾ cup chopped bell peppers
1½ cups garbanzo beans, cooked
1 Tbsp. tamari or soy sauce


1. In a soup kettle sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.

2. Add paprika, turmeric, basil, salt, cinnamon, cayenne, bay leaf and the stock or water. Simmer, covered, 15 minutes.

3. Add tomatoes, peppers and garbanzo beans. Simmer another 10 minutes or so, until all the vegetables are as tender as you like them.

4. Stir in tamari. Serve.


Variations:

You can use raw chickpeas instead of canned. Soak ¾ cup garbanzos at least 4 hours. Allow 1½ hours for them to cook alone before starting this soup.

Any orange vegetable can be replaced with another orange vegetable (carrots for squash, for example) and any green vegetable can be replaced with green (green beans for the peppers).


Go-Along:

Crusty bread with salad, or a fresh fruit platter.


Red Lentil Soup

Barbara Landis Lititz, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 4-8 hours

Ideal slow cooker size: 5-qt.

6 cups vegetable broth
1 cup dry red lentils
3 carrots, sliced
1 medium onion, chopped
3 celery ribs, chopped
3 Tbsp. uncooked brown rice
2 Tbsp. minced garlic
1 ½ tsp. herbes de Provence
½ tsp. salt
¼ tsp. pepper


1. Mix all ingredients in slow cooker.

2. Cover. Cook on low 7-8 hours, or high 4-5 hours.


Lentil Spinach Soup

Marilyn Widrick Adams, NY

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 2 ½ hours

Ideal slow cooker size: 5-qt.

1 Tbsp. olive oil
4 medium carrots, chopped
1 small onion, diced
1 tsp. ground cumin
14 ½-oz. can diced tomatoes
14 ½-oz. can vegetable broth
1 cup dry lentils
2 cups water
¼ tsp. salt
1/8 tsp. pepper
5 oz. bag fresh spinach, chopped


1. Heat 1 Tbsp. olive oil in cooking pot. Add carrots and onion. Cook 8-10 minutes over medium heat.

2. Place in slow cooker. Add cumin, diced tomatoes, vegetable broth, dry lentils, water, salt and pepper.

3. Cover and cook on low 2 hours.

4. Add spinach. Cook on low an additional 15-25 minutes.


Variation:

You may sprinkle Parmesan cheese on each bowl prior to serving for extra flavor.


Go-Alongs:

1. Crackers, crusty bread, pickled beets or cucumber pickles.

2. Green salad with apple or orange chunks.


Curried Lentil Soup

Deanne Gingrich Lancaster, PA

Makes 4-6 servings

Prep. Time: 15 minutes

Cooking Time: 8 hours

Ideal slow cooker size: 5-qt.

4 cups hot water
8-oz. can crushed tomatoes
3 medium potatoes, diced
3 medium carrots, sliced
1 large onion, chopped
1 celery rib, chopped
1 cup dry lentils
2 cloves garlic, minced
2 bay leaves
1 Tbsp. curry powder
1 ½ tsp. salt


1. Combine everything in slow cooker.

2. Cover. Cook on low for 8 hours. Remove bay leaves before serving.


Go-Along:

Excellent with a piece of crusty bread and a salad with sweet dressing.


Rasam

Anita Carlson Jacksonville, FL

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 30 minutes

1 cup split peas (mung or masoor dal)
3 cups water
2 Tbsp. olive oil
1 tsp. mustard seeds
¼ tsp. whole cumin seeds
14 ½-oz. can diced tomatoes
1 ¼ tsp. black pepper
1 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
2 Tbsp. lemon juice
fresh cilantro, chopped, optional


1. In a soup pot, cook split peas in water until soft, about 20-30 minutes. As they cook, check and add water if they are getting dry.

2. Meanwhile, heat oil in heavy 2-quart pan with lid. Add mustard and cumin seeds. Cook on medium-high until the seeds begin to pop.

3. Cover immediately. Turn heat to low.

4. Quickly add tomatoes, pepper, ground cumin, garlic and salt so the seeds don't burn.

5. Stir in split peas and add another cup of water.

6. Simmer uncovered 10 to 20 minutes.

7. Blend briefly with an immersion blender, or remove 1 cup of the soup and purée it in a blender. Return purée to soup pot.

8. Add lemon juice. Serve each bowl with a sprinkle of chopped cilantro leaves if you wish.


Tip:

Yellow split peas will work but take longer to cook than the mung or masoor dal which I usually buy at an Indian grocery store.


Go-Along:

Eat with pitas or chapattis or any flat bread.


(Continues...)

Excerpted from Fix-It and Forget-It by Phyllis Pellman Good. Copyright © 2012 Good Books. Excerpted by permission of Good Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Welcome to Fix-It and Forget-It: Vegetarian Soups, Stews, and Chilis,
Recipes,
• Jamaican Red Bean Stew,
• Butter Bean Veggie Soup,
• Southwestern Soup,
• Large Quantity Pasta Bean Soup,
• Beans 'n' Greens,
• Pea and Rice Soup,
• Spicy Pea Soup,
• Baby Beans Soup,
• Ribollita,
• Tuscan Bean Soup,
• Hungarian Soup,
• Red Lentil Soup,
• Lentil Spinach Soup,
• Curried Lentil Soup,
• Rasam,
• Fully-Loaded Baked Potato Soup,
• Asparagus Potato Soup,
• Homemade Vegetable Soup,
• Vegetable Chowder,
• Cabbage Soup,
• Country Fresh Soup,
• Latin Stew,
• Tortellini Soup,
• 5-Minute Heat-and-Go Soup,
• Corn Chowder,
• Spicy Corn-on-the-Cob Soup,
• French Onion Soup,
• Barley and Mushroom Soup,
• Zucchini Garden Chowder,
• African Peanut Soup,
• Moroccan Stew,
• Sweet Potato Barley Soup,
• Sweet Potato and Corn Chowder,
• Sweet Potato and Ginger Soup,
• Coconut-Curried Spinach Pea Soup,
• Butternut Squash Soup with Thai Gremolata,
• Squash and Tomato Soup,
• Butternut Mushroom Bisque,
• Acorn Squash Soup with Apples and Leeks,
• Three-Cheese Broccoli Soup,
• Cauliflower Soup,
• Cauliflower and Wild Rice Soup,
• Broccoli and Blue Brie Soup,
• Tomato Basil Bisque,
• Tomato Lentil Soup,
• Spiced Tomatoes and Couscous,
• Vegan Chili,
• White Chili,
• Black Bean Chili,
• Vegetarian Chili,
Tips,

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  • Posted July 25, 2013

    This is a very good recipe book. There are over 50 recipes and t

    This is a very good recipe book. There are over 50 recipes and they are for slow cooker and stove top. The recipes are easy to read and includes nutritional values. The recipes also give an estimated prep and cook time as well as suggested variations. There are many recipes that I am looking forward to fixing, I help take care of my grandson and they are a handful, so I like having recipes that you can put in the pot and let cook for hours. We get a nice variety of soups, stews and chili's, We are not vegetarians but who doesn't like vegetable soup. 




    I received this book from netgalley.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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