I made Vegetarian Black Bean Soup with the Pulled Chicken seasoning Packet!
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EASY BLACK BEAN SOUP
Perfectly Balance Your Plate
Serve with 1⁄4 sliced avocado, 1⁄2 cup tortilla chips (try crushing them over your soup!), and 1⁄2 cup sliced veggies.
Ingredients
4 cans (19 oz/540 ml each) low-sodium black beans
2 bell peppers
1 yellow onion
1 can (28 oz/796 ml) no salt added diced tomatoes
4 cups water
Sea Salt (Grinder), to taste
Toppings (optional): diced red onion, 2% plain Greek yogurt, sliced avocado, hot sauce
Preparation
PROGRAMMABLE PRESSURE COOKER
- Drain and rinse black beans; add to an 8-quart programmable pressure cooker.
- Dice peppers and onion. Add peppers, onion, diced tomatoes, water, and seasoning to pot. Stir to combine.
- Secure lid. Place steam release valve in SEALING position. Press MANUAL button, select HIGH, and set the time to 10 min. This will take some time to get up to temperature before the timer starts to count down.
- When the cook time has finished, naturally release pressure for 10 min.
- Using a long-handled spoon, push the steam release valve to VENTING position. Release pressure completely before opening lid.
- Using an immersion blender, purée most of the soup, leaving some chunky bits. Taste and season with salt as desired.
- Serve with additional toppings, if desired.
SLOW COOKER
- Drain and rinse black beans; add to a 6-quart slow cooker.
- Dice peppers and onion. Add peppers, onion, diced tomatoes, water, and seasoning to slow cooker. Stir to combine.
- Cover; cook on high 4–5 hours. The liquid should be bubbling and the onions soft.
- Using an immersion blender, purée most of the soup, leaving some chunky bits. Taste and season with salt as desired.
- Serve with additional toppings, if desired.
Nutritional Information
Per serving (about 2 cups): Calories 300, Fat 1 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 55 g (Fiber 21 g, Sugars 6 g), Protein 18 g.
Check out Alfredo Cauliflower
Just make the Alfredo as the package states, Cut up and steam cauliflower 4 minutes in Epicure Steamer and easy, filling Lunch:
The 3rd recipe We tried that was fantastic! I love the Easy Peasy Bolognese over noodles or to dip french bread in it as an appetizer
Vegetarian Bolognese Pizza
Ingredients
1 can (28 oz/796 ml) crushed tomatoes
1⁄2 cup water or broth
1⁄2 cup plain non-dairy creamer or half and half cream (10%)
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1 pint cherry tomatoes
1⁄2 red onion
2 (12" each) thin whole-wheat pizza crusts
1 1⁄2 cups grated mozzarella cheese, parmesan, or a mix of both
Toppings (optional): chopped black olives, fresh basil or arugula
Preparation
- Preheat oven to 450° F.
- In a large Multipurpose Pot, combine mix, crushed tomatoes, water, and creamer.
- Cover; simmer on medium heat for 15 min, stirring occasionally. It will thicken near the end of the cook time; stir more frequently at that time to prevent sticking. Season with salt and pepper to taste.
- Meanwhile, slice tomatoes in half. Thinly slice onion.
- Place pizza crusts on two separate Sheet Pans lined with Sheet Pan Liners. Spread 1 cup sauce over each crust (save remainder for use at a later date). Top with tomatoes, onion, and cheese.
- Bake until cheese melts, 8 min. Remove from oven. To serve, cut each pizza into 8 slices.
Nutritional Information
Per serving (2 slices): Calories 310, Fat 10 g (Saturated 4.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 610 mg, Carbohydrate 42 g (Fiber 8 g, Sugars 5 g), Protein 18 g.
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