2016

Veggie Soup/Martha's Mix

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions or thinly sliced leeks (whites only)
• 1 cup thinly sliced celery
• 2 teaspoons Italian seasoning
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
• 1 can (28 ounces) diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions

1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
   Watch: How to Wash Leeks
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
   Watch: How to Dice
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
   
   U7K; www.marthastewart.com/318100/big-batch-vegetable-soup
   
   

     Spicy Blacked-eyed Peas

   Ingredients

   6 h 30 m 10 servings 199 cals
   
   
   

   
   
   
   

   • 6 cups water
   TIP! To enhance the flavor of your dish, use Swanson® Chicken Broth in place of water
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   • 1 cube chicken bouillon
   • 1 pound dried black-eyed peas, sorted and rinsed
   • 1 onion, diced
   • 2 cloves garlic, diced
   • 1 red bell pepper, stemmed, seeded, and diced
   • 1 jalapeno chile, seeded and minced

   • 8 ounces diced ham
   • 4 slices bacon, chopped
   • 1/2 teaspoon cayenne pepper
   • 1 1/2 teaspoons cumin
   • salt, to taste
   • 1 teaspoon ground black pepper
   • Add all ingredients to list

   
   

   Directions

   Print
   

   • 
     
   • Prep
     30 m
   • Cook
     6 h
   • Ready In
     6 h 30 m

   Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender