Vegetable Jambalaya

Yield: 6 servings
3 tb Canola oil
1 c Diced onion
2 lg Cloves garlic minced
3/4 c Diced celery
1/2 c Diced carrots
1 tsp Dried thyme
2 tsp Paprika
1/2 tsp Salt
pinch of Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
1 cn Plum tomatoes 28 oz., -chopped
3 1/4 c Defatted vegetable broth (we're using chicken broth)
2 md Zucchini 1/2″ diced
1 1/2 c Uncooked long-grain-white rice
2 tb Chopped parsley
* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and cook over low heat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend. Adjust seasonings. One-half hour before serving, add zucchini and bring mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish (ya right), crab cakes.
Recipe By: The New York Times

No Meat Baked Beans

1 lb dried navy beans
6 cups water
1 small onion, chopped
scant 3/4 cup ketchup
2 TB BBQ sauce
3/4 cup brown sugar
3.4 cup water
1 tsp. dry mustard
1/4 tsp. black pepper
2 TB dark molasses
1 tsp salt
1 TB liquid smoke

Soak beans in water overnight in large pot. Cook beans in water on stove until soft, about 90 min. (after trying this, we don't think you need to do this for as long - maybe an hour would be fine). Drain, discard bean water.

Mix together all ingredients in slow cooker. Mix Well.

Cover. Cook on low about 9 hours.

Lentil Soup

Ingredients:
1 pound French green lentils
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
Freshly grated Parmesan, for serving

Directions:
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Serve drizzled with olive oil and sprinkled with grated Parmesan.

TIP: When cooling off soup to freeze, place frozen bottles of water into the soup pots. This allows the soup to be divvied up more quickly!
This recipe makes a LOT.