Chipotle Black Bean Soup

Makes 12 (1-cup) servings
2 WW pts/serving

1 Tbsp extra virgin olive oil
1 medium red bell pepper, seeded and finely diced
1 medium onion, finely chopped
4 cloves garlic, minced
4 adobo chipotle peppers, finely chopped
1 Tbsp chipotle sauce from peppers
6 c. vegetable stock (preferrably homemade)
1 (14.5-oz) can diced tomatoes, no salt added variety preferred
6 c. cooked black beans, most of liquid drained
2 tsp ground cumin
2 tsp sea salt
1/2 tsp dried oregano
1/4 tsp black pepper

In a large stockpot, heat olive oil over medium heat. Add onions and peppers, and saute for 3-4 minutes until onion translucent. Add garlic and saute for 1 more minute, being careful not to burn garlic. Add chipotle peppers, stock, tomatoes, and black beans. Add seasonings; cover and bring to a boil. Reduce heat to simmer for 15 minutes.

For a creamier texture, use a hand-held immersion blender to roughly puree soup.

Vegetarian Chili

WARNING - NOT VEGAN!

Makes 6 (1-c.) servings
5 WW points/serving

1 tsp olive oil
1 c. yellow onion, finely diced
2 c. zucchini and yellow squash, diced
3 cloves garlic, minced
1 (12-oz) package Quorn Grounds or Morningstar Farms Crumbles (contain egg products)
1 (14-oz) can black beans (do not rinse or drain)
1 (29-oz) can tomato sauce
2 (14.5-oz) cans diced tomatoes with jalapenos
1 c. frozen sweet corn
1 Tbsp chili powder
1 Tbsp sugar
2 Tbsp ground cumin
1-1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/4 tsp black pepper

Preheat a slow cooker over HIGH heat.

Meanwhile, heat olive oil in a 10-inch skillet over medium heat. Add onion, zucchini, and garlic. Cook 3-5 minutes, or until onion becomes translucent. Add Quorn Grounds; cook until heated through. Transfer mixture to slow cooker.

In slow cooker, add remaining ingredients, stirring well. Cook on HIGH for 4 hours, or LOW for 8 hours.

Note: can be made ahead and frozen.

White Bean, Kale, and Barley Soup

Makes 8 (1-c.) servings
4 WW pts/serving

2 tsp olive oil
2 celery stalks, with leafy tops, diced
1 c. yellow onion, finely chopped
1 medium red bell pepper, seeded and cored, diced
3 cloves garlic, minced
1/2 c. baby carrots, thinly sliced into rounds
1 (28-oz) can crushed tomatoes
2 (32-oz) cartons organic vegetable stock (I used Pacific brand)
1/2 c. white wine
2 c. Great Northern beans, soaked overnight and drained
1/2 c. pearl barley, uncooked
1 tsp sea salt
1/2 tsp black pepper
1 Tbsp fennel seed
1 Tbsp dried rosemary
1 Tbsp dried oregano
1 Tbsp dried basil
1 bunch kale (about 4 c.), stem removed, and chopped

Heat olive oil in large stockpot over medium heat. Add celery, onion, red bell pepper, garlic, and carrots. Cook 3-5 minutes, or until onions translucent. Add tomatoes, vegetable stock, wine, beans, and barley. Add seasoning. Bring to boil, then reduce to simmer. Cover and cook for 45 minutes. Add kale, and simmer an additional 50-60 minutes, or until beans, barley, and kale very tender.