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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

preheat oven to 400 degrees f. toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. bake until crisp, 12-14 minutes, remove from oven, and season with salt; set aside. sweat onion, corn, garlic and jalapeno in 2 tablespoons olive oil in a large pot over medium heat 4-5 minutes. stir in tomato paste, chipotles, and seasonings; cook 1 minute. add broth, tomatoes, turkey, and beans and bring to a boil. reduce heat to medium-low and simmer for 10 minutes. finish soup with scallions, cilantro, lime juice and salt to taste. top each serving with cheese, sour cream, avocados and tortilla strips.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix broth, rice and cumin in saucepan. heat to a boil. cover and cook over low heat 20 minutes. stir in turkey, corn, salsa, cilantro and lime juice and heat through. top with crisp tortilla strips. crisp tortilla strips: preheat oven to 425° f. cut 4 corn tortillas into thin strips and place on baking sheet. spray with vegetable cooking spray. bake 10 minutes or until golden.

add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

in a large pot, melt the butter. saute the onions and green peppers with the cumin seeds until tender, not brown. add the jalapeno peppers and let it heat for a minute or two. add the cans of vegetable broth and stir. add the black beans, corn and salsa and let it simmer. serve hot and garnish it with the cheese, sour cream, scallions and top it off with some tortilla chips. enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

1. sautee carrots, celery, onions, garlic, salt, pepper until tender. 2. add chicken broth, bring to a boil. 3. add tomatoes, rest of seasonings, and chicken, bring to a boil again. 4. after about 15 minutes, take chicken breasts out and shred. return to pot and simmer for another 45 minute. 5. top with cheese/crushed chips.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

heat the oil in a saucepan. add the onion and garlic and cook over medium heat for 5 to 8 minutes, until just softened. add the tomatoes and salt and cook for 5 more minutes. stir in the chicken stock. bring the liquid to a boil, covered, then lower the heat and simmer for about 15 minutes more. add the carrot to the soup. cook, covered, for 10 minute. add the zucchini, chicken and chilies, and continue cooking, uncovered, for about 5 minutes, or until the vegetables are just tender. divide the tortilla strips among four soup bowls and sprinkle each one with the avocado. ladle in the soup, then sprinkle the scallions and cilantro on top. serve immediately.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a saucepan. add the onion and garlic and cook over medium heat for 5 to 8 minutes, until just softened. add the tomatoes and salt and cook for 5 more minutes. stir in the chicken stock. bring the liquid to a boil, covered, then lower the heat and simmer for about 15 minutes more. add the carrot to the soup. cook, covered, for 10 minute. add the zucchini, chicken and chilies, and continue cooking, uncovered, for about 5 minutes, or until the vegetables are just tender. divide the tortilla strips among four soup bowls and sprinkle each one with the avocado. ladle in the soup, then sprinkle the scallions and cilantro on top. serve immediately.

add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour. add grilled tofu (cut into strips) to pot and simmer for two minutes. serve topped with cheese and tortilla if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat 1 tbsp vegetable oil in a large sauce pan,cook onion and garlic over medium heat for 2-3 min or until onion is soft and translucent,do not let the garlic burn,stir constantly. add tomatoes to onion mixture,pour in the chick stock and stir well,bring to a boil and lower the heat,let simmer for 10 min,until the liquid has reduced slightly. add cilantro to the soup,reserve a little for garnishing,season to taste. place a few tortilla chips in the bowl,ladle the soup on top.sprinkle with reserved cilantro and serve.

add olive oil to pot and heat. add celery, onion, garlic, and pepper. saute until al dente. add cumin, paprika, red pepper flakes and salsa verde. mix together while heating to allow flavors to blend. add cooked turkey and beans. once heated; add reduced sodium chicken broth. bring to a boil. if desired, serve soup with cilantro, sour cream, fresh squeezed lime juice, and tortilla strips.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a saucepan put the stock and bring it to a boil. add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes. add the broccoli and cook for a further 2-3 minutes till the broccoli is tender. add in salt and black pepper to your taste. serve hot with thick crusty bread.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

brown and saute onions, onion soup mix, zucchini, celery, and butter. add chicken broth. add hash browns, frozen corn, cabbage, frozen vegetables, and stewed tomatoes. cook until cabbage is tender and frozen vegetables are heated through. serve with shredded cheddar cheese.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. stir in remaining ingredients. use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. variations: - substitute shredded cheddar for the farmer cheese spread may be made in advance, and refrigerated 3-4 days.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: chop all the vegetables into small pieces for easier, faster boiling. add the chicken stock and any herbs you want to use until soft. let the vegetables cool. add in batches to a blender with 1 big spoonful of sour cream. put soup back into pot and reheat. i've also added some dried bread sticks or croutons on top! this is just an idea, you can add or subtract ingredients to your tasting. it makes a lot, but is good the next day! enjoy!

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large soup pot over medium heat, warm oil. saute onion, bell pepper and garlic until tender, about five minutes. add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes. ladle into bowls and top with a dollop of sour cream and tortilla chips.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

place all of the above ingredients except the flour and the milk into a large pot. add enough water to cover everything by 1 inch. bring to a good boil and boil for 5 minutes. turn the heat down, cover and simmer for 30 minutes. the vegetable need to be completely tender. mix the flour and milk together and then add it to the soup slowly while stiring the soup. return the soup to a simmer and simmer 10 minutes. on this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large saucepan, saute onions and celery in butter until softened. add the sweet potatoes, zucchini and broccoli. saute for a few minutes. stir in broth, simmer for a few minutes. add potatoes and seasonings. cook for another 10 minutes, or until vegetables are soft. stir in cream and heat until warm throughout.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat olive oil in soup pot. chop all vegetables and cook in oil- over medium heat until soft- about 15 minutes. add salt, pepper, thyme, mushrooms and barley-cook for one minute. add chicken broth and bring to a boil. reduce to a simmer for 45 minutes. add frozen peas and bring to a boil again then reduce to a simmer for an additional 20 minutes. serve .

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

peel and dice potatoes. place in large pot with water. (just enough to cover potatoes). let boil until potatoes are done. brown ground beef in skillet w/chopped onion; drain then add to the potatoes. open and drain juices from all canned vegetables except corn. then add corn, green beans, and veg-all to potatoes. add tomato juice last. bring to a boil. reduce heat and let simmer for 45 minutes.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf. bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally. add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender. season with salt and pepper to taste.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

simmer chicken, chicken broth, bay leaves, poultry seasoning, cajun seasoning, salt, parsley, garlic, celery and onions in large pot for a couple of hours or until chicken is falling apart. add broccoli and zucchini, cook until tender. remove bay leaves. enjoy.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: simmer chicken, chicken broth, bay leaves, poultry seasoning, cajun seasoning, salt, parsley, garlic, celery and onions in large pot for a couple of hours or until chicken is falling apart. add broccoli and zucchini, cook until tender. remove bay leaves. enjoy.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine all ingredients in slow cooker except creamed spinach and cheese. cover: cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender. increase heat setting to high. just before serving, stir thawed spinach into hot soup mixture, stirring constantly. cook, stirring occasionally until soup is thickened (6 to 10 minutes). to serve, spoon into individual serving bowls, sprinkle with cheese. +++okay, now here is how i did it: everything went into a 8 quart pot on stove, except spinach and cheese cook on medium-low for 7-8 hours. stir occasionally. will serve with the cheese. as i said, i'm cooking it now! will go great with cornbread and sweet potatoes!

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large pot, combine all ingredients except the potato flakes. bring to a boil, stirring occasionally. turn heat to low and simmer until the vegetables are as tender as you like. stir in the potato flakes and cook 3-4 more minutes, stirring occasionally.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

bring the chicken broth, mushrooms, carrots, ginger, and garlic almost to a boil over medium heat. reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender. add the tofu, spinach, and miso mixture; heat for 2 minutes, or until the spinach is wilted (do not boil). sprinkle with scallions, and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring the chicken broth, mushrooms, carrots, ginger, and garlic almost to a boil over medium heat. reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender. add the tofu, spinach, and miso mixture; heat for 2 minutes, or until the spinach is wilted (do not boil). sprinkle with scallions, and serve.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

add all of the vegetables, stock, water and bay leaves to a large pot and bring to the boil. reduce the heat and simmer until the vegetables are quite soft. allow the vegetables to cool a little then puree in a food processor in batches until smooth. (added january 2007: include 2 cups of the cooking liquid reserving the rest to adjust the thickness later.). return to the heat and stir in the pepper and soy sauce or salt. if using, stir in the yogurt taking care to not let the soup boil. (added january 2007: if the soup is too thick for your taste, stir in a bit of the reserved cooking liquid.). serve sprinkled with chopped chives.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

sauté onions and garlic in olive oil for 3-4 minutes. add the sliced button mushrooms, stir, and sauté for 1-2 minutes. add vegetables, water and vegetable cube, stir, and bring the soup to a boil. reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender. serve sprinkled with a lot of parmesan cheese.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat butter in a pot then saute onion until transparent. add water then bring to a boil. in this order, add: miso, bouillon, vegetables. once vegetables are to desired consistency, add the flax meal. after adding flax meal, boil for only one minute then remove from heat and add chives (or parsley) before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a large saucepan with a tight-fitting lid over medium. heat. sauté onions, carrots, celery and cabbage for about 5 minutes, stirring well. raise heat to high and add broth, tomatoes and water. bring to a boil, reduce heat to low, cover and simmer gently for 1 hour. remove from heat and add garlic and salt and pepper to taste.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a medium sauce pan add the tomatoes and their liquid, salsa, beans, corn zucchin and chili powder. bring to a boil on medium high heat. reduce heat to low, simmer 10 minutes, stirring occasionally. put 2 t of cheese into the bottom of each bowl, top with chili and then add another 2t of cheese.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 450°f. coat the bottom of a large roasting pan by brushing the olive oil over it. add zucchini, corn, asparagus, garlic (if using), oregano, cumin, and salt; toss well. place vegetables in oven and roast, uncovered, for about 15-25 minutes, turning occasionally. remove from oven and allow to cool completely. transfer the vegetables to a large saucepan and add the broth, hot sauce, chickpeas, peas, and cilantro. bring to a boil over high heat, reduce heat, and simmer for 30 minutes. remove from heat and cool. chill, covered, until ready to serve, up to 2 days ahead. add more water or broth if the soup is too thick for your taste. if serving hot, heat through and adjust salt to taste. serve in bowls or mugs.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: coarsely chop all vegetables. in 1 to 2 batches, put all ingredients except basil into blender. blend until smooth. season with salt and pepper to taste. transfer blended soup to a large bowl and chill in the refrigerator for at least 2 hours (cook time is chill time). garnish with basil if desired.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

may need 2 large cooking pots. brown meat and drain then set aside. mix tomato sauce with tomato juice. cook potatoes in tomato juice until tender. add onions. add cans of vegetables with their juices (may need 2nd pot now). add hamburger meat. add salt and pepper to taste. serve over cornbread.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: brown beef in small batches in stock pot. drain fat. add water, soup base, worcestershire sauce, and bay leaves. bring to a boil, reduce heat, and simmer, covered, 1 1/2 hours or until meat is tender. saute onions, garlic, celery, and carrots until softened, about 10 minutes. add to meat mixture along with the potatoes, tomatoes, v8, and basil. simmer about 1/2 hour. add corn and green beans, and simmer an additional 1/2 hour or until vegetables are tender. salt and pepper to taste.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

note: i try to make my soup the day before. for some reason it always taste good the next day. cook ground beef,onion,bell pepper and garlic over medium heat,stirring until meat is crumbled and no longer pink. drain fat from pan. add water,celery,sugar,salt, black pepper,carrot and mushrooms. bring to a boil, cover and reduce heat and simmer, stirring often. after 20 minutes of cooking stir in tomatoes,chiles and mixed vegetables, return to boil. cover and simmer for another 10 minutes. serve with garlic bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: note: i try to make my soup the day before. for some reason it always taste good the next day. cook ground beef,onion,bell pepper and garlic over medium heat,stirring until meat is crumbled and no longer pink. drain fat from pan. add water,celery,sugar,salt, black pepper,carrot and mushrooms. bring to a boil, cover and reduce heat and simmer, stirring often. after 20 minutes of cooking stir in tomatoes,chiles and mixed vegetables, return to boil. cover and simmer for another 10 minutes. serve with garlic bread.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. in a large dutch oven or heavy pot, heat oil over medium-high heat. add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. add potato, broth, and bay leaves and bring to a boil. stir in cabbage and season generously with salt and pepper. return soup to a boil, then reduce to a rapid simmer. cover and cook until vegetables are tender, 15-20 minutes. remove from heat; stir in vinegar and thyme. season with salt and pepper.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

clean your vegetables and cut it into small slices, chop up the onions. blend together all the spices and herbs in a small bowl, maybe you are lucky and own a morsel to do that but it works fine in any small bowl and a teaspoon. stir together cream, milk and flour and heat that mixture in a small bowl, stir all the time while heating or it will burn, i promise. add the spice mixture. add the cheese to the milk mixture and stir until the cheese has melted. put your vegetables in a suitable oven save tray and pour the spiced cheese milk over. cover with foil and bake at 300°f for 60 minutes. enjoy hot, warm or even cold as a sandwhich spread.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a pot, melt butter. add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes. add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. reduce heat and simmer until potato is almost tender, 15 minutes. stir in beans and peas. simmer until potato is tender and beans and peas are tender-crisp. stir in cream and adjust seasoning. simmer, stirring, until steaming, about 1 minute.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a saucepan bring 2 cups of water to a boil and then stir in barley. reduce heat and simmer, covered for 10 minutes or until tender. set aside. in a large pot over medium-high heat heat oil. stir in the next 6 ingredients (onions - oregano) and cook stirring occasionally for 5 minutes or until vegetables are tender. stir in barley and cook until heated through.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

add the water, bouillon cubes, hash browns and vegetables into soup pot. boil until the vegetables are soft, stirring often. add 2 cans mushroom soup, velveeta cheese, and the milk. return to a boil, then simmer 30 minutes. serve. this freezes well for oamc.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

cook rice in 2 quarts salted water for 10 minutes. add the vegetables that require longer cooking, then the other ones. cook until all are tender, then add 1 quart (or more) of milk and simmer; thicken with 1 tablespoon flour and a little water. taste for seasonings. just before serving, stir egg yolk into soup, stirring.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

chop broccoli, cauliflower, and carrots. steam broccoli, cauliflower, and carrots until tender, and set aside. dice onion, and soften in large soup pot with olive oil and flour. add milk slowly to onion, stirring. cube velveeta and add to pot, stirring until fully melted. add steamed vegetables to cheesy base, and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl, mash half the beans; set aside. heat the oil in a big pot over med-high heat; add in onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper; cook/stir occasionally, until the vegetables are tender, about 5 minutes. add in the broth and tomatoes; bring to a boil. add in mashed and whole beans and the spinach; cook until spinach is wilted, about 3 minutes. taste and adjust w/ salt and pepper. serve topped with parmesan, if desired.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

place potatoes, onions celery carrots, and leek in a saucepan. add salt and enough water just to cover. cut butter in pieces and add to pot. bring to a boil, cover and simmer 1/2 hour until vegetables are soft. take off heat and add shredded lettuce. stir until lettuce is wilted. using stick blender, blend until smooth. return to heat and dilute with half and half. warm and serve with additional salt and pepper if desired.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

combine water and salt in a saucepan. you may want to substitute chicken broth for the water. add the vegetables and celery and cook 10 minutes. blend in the cream of chicken soup or whatever creamy soup you choose. reduce heat to simmer and heat 2 to 3 minutes longer.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

wash all vegetables and cut them into required pieces. take a large pot, heat up the oil and put chopped onion inside. when it turns yellow, add carrots. boil the water. lower the heat to medium/low (it should just barely boil) and add potatoes, pepper and laurel. after 10 minutes add cauliflower. cook for another 10-15 minutes, then add peas, basil and sour cream. serve warm, if needed serve with warm homemade bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat olive oil in a large pot over medium heat. add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, i prefer to let the flavors of the vegetables shine though and not overdue it). bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. serve warm.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in an 8 quart pot: add olive oil, salt, pepper, garlic, onions. cook over medium heat until onions are slightly tender. add beef (previously cut into bite size pieces) cook until almost done. keep the broth from the meat (it will help to flavor the soup), add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time. allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables. frozen diced potatoes can be added the last 30 minutes of cooking time.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

saute chopped onions and jalapenos in olive oil in a saucepan. add cubes of beef. cook to desired tenderness (i like to leave some pink in the center, since the beef will continue to cook in the soup). add beef broth, italian tomatoes, and italian seasoning. bring to a boil. add potatoes. boil until softened (10-20 minutes, depending on size of cubes). add corn, peas, and green beans. turn off heat and allow to cool, or just enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a soup pot, combine broth and water and bring to a boil. add potatoes, reduce heat to medium-low and cook, covered, for 8 minutes. add chicken, carrot and celery; continue to cook for 10 minutes more. add remaining ingredients, except salt and pepper. reduce heat, cover and simmer 5 minutes or until vegetables are tender and chicken is cooked thoroughly. season with salt and pepper, if desired.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: dissolve bouillion cubes in 2 cups of boiling water, set aside. spray bottom of large soup pot with cooking spray, or some olive oil. sautee onions, carrots and celery until soft. add ground turkey and poultry seasoning, cook until done. add garlic, stewed tomatoes and spices. add all liquids (tomato reserve, boullion broth and additional water), bring to a boil. add zucchini, spinach and macaroni, return to a boil and cook until zucchini is soft, about 12 mins (if you like your pasta al dente, add it later on. i like mine a little over done in this soup).

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat the oil in a large stockpot or dutch oven. add the onion, celery,bell pepper, carrots and garlic and cook, covered, until almost tender, stirring frequently to prevent burning. add lettuce or cabbage and sweat (cover the pan) for about 2 minutes. add tomatoes and cook for about 5 minutes, covered. add chicken broth or stock, herbs and spices, and bring the soup to a boil. reduce the heat, then simmer for about 1 to 1 1/4 hour, until carrots and celery are very tender. adjust seasoning if necessary. add wine if desired. remove from heat. serve with cornbread or corn muffins. this soup freezes very well. chill thoroughly before freezing.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a large stockpot or dutch oven. add the onion, celery,bell pepper, carrots and garlic and cook, covered, until almost tender, stirring frequently to prevent burning. add lettuce or cabbage and sweat (cover the pan) for about 2 minutes. add tomatoes and cook for about 5 minutes, covered. add chicken broth or stock, herbs and spices, and bring the soup to a boil. reduce the heat, then simmer for about 1 to 1 1/4 hour, until carrots and celery are very tender. adjust seasoning if necessary. add wine if desired. remove from heat. serve with cornbread or corn muffins. this soup freezes very well. chill thoroughly before freezing.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

chop, peel and slice all vegetables. in large pot on medium heat, put oil, onions, celery and carrots. cook until onion is transluscent. add garlic gloves and parsnips and cook another 5 minutes. add chicken broth, tomatoes and bay leaves and bring to a boil. add cabbage, zuchinni and pasta and cook for 7 minutes. add beans and parsley and bring to a final boil. let stand off heat for 5 minutes and serve!

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions. pour into 1 qt casserole dish. microwave on high for 8 minutes covered with plastic wrap. top with remaining cheese and onions. microwave on high uncovered for 1 minute or until cheese is melted.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

to create your vegetable broth: mince garlic and saute in olive oil until golden. slice onions in to thin strips and simmer in 3 cups of water. add pepper and sliced ginger root. add the rest of the water then leave until onion liquifies. 45 minutes. after you create your vegetable broth, add the stick of butter and the rest of the ingredients. give it 15 minutes for the rest of the vegetables to steam.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

place all ingredients in a double steamer (brussels sprouts on top) for 15-20 minute. move to osterizer (in batches -- do not fill more than 1/2 way. add chicken broth (just enough to cover vegetables). blend to desired consistency, adding additional broth as needed. return to pot on low flame, 15-20 min. season to taste (i use 1 tbs garlic salt). let rest for 5 minutes, and serve.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

cut potatoes into bite size squares. put into pot with just enough water to cover them. boil until fork tender. brown ground beef or turkey; add to pot. add beef broth and tomato soup to potatoes. add stewed tomatoes. add corn and green beans. bring to a boil and let simmer. add hot sauce and a-1 to flavor.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

brown meat. add stock and spice. (1 quart of water with bullion cubes or beef base may be substituted for stock). adjust salt depending on saltiness of stock or bullion. simmer 1 hour. add vegetables. cook till vegetables are done, approximately 30 - 45 minutes. vegetables may be swapped, added, or removed according to taste.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

to a large soup pot add the first 9 ingredients. tie the bay leaf, thyme sprigs, and parsley sprigs together with kitchen twine or tie in a piece of cheesecloth; add to the pot. bring mixture to a boil; add salt, lower heat, and simmer 1 hour. remove the bouquet garni; puree the soup in a blender (in batches) or with an immersion blender. return the soup to the pot; thin with milk as desired. add in plenty of pepper; taste and adjust the salt (you will need quite a bit to bring out the flavors). serve warm; garnish each bowl (if desired) with a dollop of yogurt, chopped parsley, or shredded gruyere.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat a large soup pot over medium low heat. melt your butter, then add your celery, garlic, onion, and carrots. cook for a few minutes until your veggies soften. add your flour, one tablespoon at a time, stirring constantly so that it doesn’t burn. add your thyme, then your stock very slowly, whisking the whole time. bring your stock to a boil, then gently add your gnocchi, corn, and peas. cook until the gnocchi start to float, then taste for seasoning. add salt and pepper and red pepper flakes as needed.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

bring water to boil. add carrots, potatoes and onion-boil until tender (approx 10 minutes). add frozen corn, green beans, okra and black eyed peas, stir. add diced tomatoes, rotel, chicken broth, tomato paste, garlic, salt, pepper and sugar. cook for 1-1.5 hours. add chicken and cook for an additional 30 minutes or more.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

saute mushrooms, onion, celery, carrot, garlic and potatoes in 1tbs butter until tender. continue to saute add the rest of butter and flour to make roux. add wine. cook 2-3 minutes. add spices to taste. add box of stock slowly so it is not lumpy let simmer 10-15 minutes. add milk. let simmer so flavors may meld. enjoy.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a small saucepan, cook bacon over medium heat until crisp. using a slotted spoon, remove to paper towels; drain. in the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. bring to a boil. reduce heat; cover and simmer for 15 minutes or until vegetables are tender. in a small bowl, combine flour and milk until smooth; stir into vegetable mixture. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat. add cheese and butter; stir until cheese is melted. garnish with bacon.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat oven to 375°. unroll both cans of dough; separate into 4 long rectangles. place in an ungreased 15x10x1 inch baking pan; press over bottom and up sides to form crust. bake at 375° for 13-17 minutes or until golden brown. cool 30 minutes or until completely cooled. in a small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. spread over cooled crust. top with veggies and as much cheese as you want. serve immediately or cover and refrigerate.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

add olive oil to hot dutch oven. add garlic and crushed red pepper flakes and stir. add onions, carrots, celery, and zucchini. cook 10 minutes. then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans. cook until bubbles and season with salt and pepper. simmer for another 5 minutes. take off heat and stir in basil. stir in cooked noodles. ladle sooup into bowls and serve with grated cheese and bread sticks.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

boil barley and water in 2-quart saucepan 25 minutes or until tender. drain; set aside. heat butter in 4-quart saucepan. add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes. add hot stock, bay leaf and worcestershire sauce. simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. simmer 15 minutes. add parsley and salt and pepper. remove bay leaf and serve.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat olive oil in large, nonstick saucepan over medium heat. add the onion, thyme, and garlic and saute about 3-5 minutes. stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes. stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil. reduce heat to simmer, cover saucepan, and let simmer about an hour. spoon into soup bowls and top each serving with a tablespoon of parmesan cheese. makes 6 large or 12 small bowls.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in large pot, sauté onion in butter and olive oil. add tomatoes with stock, carrots and potatoes; bring to a boil. reduce heat and simmer 20 minutes. add green beans and simmer 5 minutes longer. add corn and simmer 5 minutes. stir in parsley. season to taste with salt and pepper.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

cut each bread slice diagonally into 4 triangles. arrange half of the bread in ungreased rectangular pan, 13- by 9-inches. top with vegetables. sprinkle with cheese. top with remaining bread. beat remaining ingredients until blended; pour over bread. cover and refrigerate at least 2 hours but no longer than 24 hours. heat oven to 325 degrees f. cover and bake 30 minutes. uncover and bake about 45 minutrs longer or until knife inserted in center comes out clean. let stand 10 minutes before cutting.

Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes. add the zucchini, tomato sauce, garlic, parsley, and cilantro. reduce heat to medium-low and cook for 10 to15 minutes more, or until the zucchini is just tender. season to taste with black pepper and serve. if desired, add protein powder just before serving.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large saucepan or cooking pot, add olive oil and butter and heat on medium-high. add onions and saute until translucent, about 5 minutes. add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes. add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally. add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender. add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes. adjust seasonings to taste. serve soup hot. refrigerate any unused portions.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

place potatoe, carrot, zucchini and onion in a bowl and combine. place eggs, garlic, herbs, flour and milk in a seperate bowl and whisk until smooth. pour egg mixture into vegie mix to combine. heat oil in a frypan over a medium heat. dollop 2-3 talbespoons of mixture into pan, flatten slightly and cook for 2 mins on each side or until cooked and golden. drain on a paper towel before serving.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

place in a large pot the stew meat, chopped onions, and chili powder and fill the pot almost to the top with water. bring to a boil. cook until stew meat is tender. if water cooks down, add hot water and keep the water level in the pot high. cut up the carrots and add them to the pot; cook until tender. cut up potatoes and add; cook until tender. add juice and all the rest of vegetables and ketchup. bring to boil and enjoy!

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place in a large pot the stew meat, chopped onions, and chili powder and fill the pot almost to the top with water. bring to a boil. cook until stew meat is tender. if water cooks down, add hot water and keep the water level in the pot high. cut up the carrots and add them to the pot; cook until tender. cut up potatoes and add; cook until tender. add juice and all the rest of vegetables and ketchup. bring to boil and enjoy!

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat oven 400 degrees. spray 9 inch glass pie plate with spray. in saucepan, heat 1 inch water to boiling. add broccoli. cover and heat to boiling. cook 5 minutes then drain. in the pie plate, mix broccoli, onion, bell pepper and cheese. in a medium bowl, stir together the remaining ingredients. pour on top of veggies and cheese in the pie plate. bake uncovered 30 to 35 or till golden brown and knife inserted comes out clean. let stand 5 minutes before cutting.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large pot of salted boiling water, cook pasta until a dente. drain and refresh under cold water; reserve. in medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic. cover and bring to boil. reduce heat to a simmer and cook, uncovered, for 15 minutes. add chicken, basil, pasta, salt and pepper. cook 2 minutes. stir in olive oil. serve hot or at room temperature.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large saucepan, saute onion in 2 tablespoons butter until tender. add water, vegetables and bouillon. bring to a boil. reduce heat; cover and simmer for 20 minutes or until vegetables are tender. meanwhile, in a small saucepan, melt remaining butter. stir in the flour, paprika and pepper until smooth. gradually add milk and cream. bring to a boil; cook and stir for 2 minutes or until thickened. reduce heat; stir in cheese until melted. add to soup and heat through.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat the oil in a heavy large pot over medium heat. add the leeks and saute until translucent, about 8 minutes. add the garlic and saute until tender, about 2 minutes. stir in the zucchini and artichokes. season the vegetables with salt and pepper. saute until the zucchini are tender, about 10 minutes. add the vegetable broth. stir in the thyme and cook for 2 minutes. cover the pot and bring the soup to a simmer. decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. increase the heat to medium-high. add the noodles and cook until al dente, stirring constantly, about 5 minutes. ladle the soup into bowls. sprinkle with parmesan and serve.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

melt the butter in a large saucepan, then add all the prepared vegetables. stir to coat and season with salt and pepper. cover the pan and leave the vegetables to sweat over a low heat for 10 minutes, stirring occasionally. add the vegetable stock and the milk. bring to the boil, then turn the heat down low and simmer for 20-25 minutes, or until vegetables are cooked. check the seasoning before serving. serve with chopped herbs, grated cheese and crusty bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees. place chicken breasts in a roaster pan. add water, chicken base, and salt and pepper. cook for 2 to 2 1/2 hours. strain broth into soup pot. turn stove burner to high heat. add vegeteble broth and water to pot. tear chicken into small pieces and add. add all the vegetables, except tomatoes. cook on high for 25 minutes. add tomatoes. cook for another 15-20 minutes on medium heat. serve.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a big soup pot, heat the butter and oil over medium heat; add in onion and saute until softened, about 6 minutes. add in tomatoes with juice, stock, carrots, and potatoes; bring to a boil. decrease heat and simmer for 20 minutes. add in green beans; simmer for 5 minutes. add in corn and simmer until vegetables are just tender, about 5 minutes. stir in parsley and season with salt and pepper to taste. ladle into heated bowls.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil the tomatoes until the skin comes off. blend tomatoes, onion and garlic in a blender with a little bit of water until you get a soft paste. set aside. in a large pot, heat oil and stirfry vegetables for about a minute. add tomato paste and keep moving mixture for a few seconds more. add water, boullion cube and sprigs of coriander. simmer for 3 minutes in medium heat. season with salt and pepper and simmer in low heat until vegetables are soft. remove coriander before serving.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

in a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil. reduce heat, simmer for 20 minutes. add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender. cool slightly. puree half of the mixture in a blender or food processor then return to soup pot. add milk and pepper; mix well. heat through but do not boil.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat oil in large saucepan over medium-high heat. add onion and sauté about 8 minutes, until golden. add garlic; sauté about 30 seconds or until fragrant. add stock, asparagus and squash and reduce heat to medium. cook 4 minutes stirring often or until vegetables are tender. add peas and beans; cook 3 to 4 minutes more, until heated through. stir in parsley, lemon juice and parmesan; season with salt and freshly ground pepper. serve.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

preheat oven to 375 and prepare 9x9 baking dish. pour 1/3 jar of sauce into bottom of pan. lay 4 lasagna noodles on top of sauce. pour 1/3 sauce on top of noodles. cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella. lay 4 remaining noodles on top. pour on final 1/3 sauce. cover with aluminum foil and bake for 1 hour. uncover and sprinkle with remaining mozarella cheese. put back in oven uncovered and bake until cheese is melted and browning. allow to sit for 5-10 minuted before serving.

Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat stock pot on medium heat and add the olive oil. saute onions and garlic until just transparent -- 5 minutes. add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes. add potato, green beans, salt, pepper, rosemary and thyme. pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes. add macaroni, cover and cook for 15 minutes. add butter beans, and turkey or chicken, cooking just until heated. taste for seasoning and serve.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

first let the dough defrost if you have not already. spread defrosted dough onto a greased cookie sheet; cook following instructions on the package. put the cooked crust into the fridge to cool completely. chop vegetables into small pieces (set aside). in a small bowl mix together the cream cheese, mayonnaise and dressing powder. spread on the cream mixture evenly over the cooled crust. sprinkle on vegetables and place in fridge for 1 hour. cut into desired sized pieces and serve.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

heat oil in a stock pot. brown the onions, garlic and celery (~10 min.). add tomato juice, vegetable stock, wine and potatoes. bring to a boil, reduce and simmer ~5 minutes. add thyme, celery root, zucchini, carrots, fennel, tomatoes and parmesan rind. cook until veggies are fork-tender (~15-20 minutes). stir in parsley, salt and pepper. serve with thinly sliced crostini and pistou.

Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse well all vegetables before chopping. put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; add 6 cups of water or more; cover and cook for 30 minutes. strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups). purée (mash) the cooked vegetables in a blender or food processor. in a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil. pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes. remove from heat; sprinkle fresh parsley and serve it hot.

heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.

sift ingredients together. add egg and water. beat until smooth. pour oil into a deep skillet and heat to medium heat. dip vegetables a few at a time into the batter. drop into heated oil and fry 2 to 3 minutes, turn one time. cook until brown. drain on paper towels.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash chard, leaving some water clinging to stalks and leaves; set aside. in a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. remove from pan; set aside. in same saucepan, heat oil over medium-high. add stalks, and cook until beginning to soften, about 4 minutes. add leaves, raisins, and garlic. cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally. pull lid back slightly, and tilt pan to pour off water. stir in vinegar and pine nuts; season with salt and pepper. serve.

tear chard leaves from stems, then coarsely chopped stem and leaves separately. toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes. saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute. add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes. add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. serve immediately.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: simmer water, meat, onions, vinegar, ketchup and salt for 1/2 hour in deep pot. bring to a boil. add carrots, potatoes, beet and parsley. add salt and pepper to taste. simmer covered low heat until veggies are 1/2 tender or about 25 minutes. add cabbage and cook 15 minutes longer. optional: add tablespoon sour cream to each bowl after serving.

combine the first five ingredients in a large non-reactive pot. bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. half an hour before serving, remove beets, keeping the broth at a simmer. when beets are cool enough to handle, peel and grate them (the peels should slip right off). then return them to the pot. stir in lime juice and sugar, then season with salt and pepper. serve, garnished with a dollop of sour cream and/or some snipped chives.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the first five ingredients in a large non-reactive pot. bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. half an hour before serving, remove beets, keeping the broth at a simmer. when beets are cool enough to handle, peel and grate them (the peels should slip right off). then return them to the pot. stir in lime juice and sugar, then season with salt and pepper. serve, garnished with a dollop of sour cream and/or some snipped chives.

saute cabbage, onion and celery in butter until soft in large saucepan. add tomato sauce, beets with juice, herbs, sugar and enough water to cover ingredients. bring to boil, reduce heat, simmer 25-30 minutes. add lemon juice a few minutes before serving. serve with chopped boiled eggs, sour cream and pumpernickel bread.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute cabbage, onion and celery in butter until soft in large saucepan. add tomato sauce, beets with juice, herbs, sugar and enough water to cover ingredients. bring to boil, reduce heat, simmer 25-30 minutes. add lemon juice a few minutes before serving. serve with chopped boiled eggs, sour cream and pumpernickel bread.

combine the first five ingredients in a large non-reactive pot. bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. half an hour before serving, remove beets, keeping the broth at a simmer. when beets are cool enough to handle, peel and grate them (the peels should slip right off). then return them to the pot. stir in lime juice and sugar, then season with salt and pepper. serve, garnished with a dollop of sour cream and/or some snipped chives.

Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine the first five ingredients in a large non-reactive pot. bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. half an hour before serving, remove beets, keeping the broth at a simmer. when beets are cool enough to handle, peel and grate them (the peels should slip right off). then return them to the pot. stir in lime juice and sugar, then season with salt and pepper. serve, garnished with a dollop of sour cream and/or some snipped chives.

cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor. sauté vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender. in the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir. add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. remove from flame. mash the vegetables to desired consistency with a stick blender. if the soup is very thick, dilute it with a little water. serve warm or cold with the addition of sour cream (1 tablespoon per serving).

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat large nonstick skillet over medium-high heat. add sausage, cook, turning to brown on all sides. remove sausage. add onion, pepper and celery; cook, stirring, 3 minutes. stir in rice, tomatoes, broth, water and bay leaf. bring to boil. cover; cook over medium-low heat 20 minutes. add shrimp and okra. cook, covered, 5-6 minutes. stir in parsley. remove bay leaf before serving.

cook rice separately. chop shrimp and set aside. heat oil in heavy pot. add onion, celery, green pepper and garlic. cook uncovered over medium heat until onions are wilted. add tomato paste and cook, stirring constantly, for about 15 minutes. add 1.5 cups water. season to taste with salt, black and cayenne pepper. add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top. add shrimp; continue cooking and stirring another 20 minutes. dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes. mix it with previously-cooked rice. add green onion tops. mix well.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make a roux with flour and oil. cook until about the color of peanut butter. add onions, celery, bell pepper and garlic. cook slowly until transparent, stirring often. add stewed tomatoes and tomato sauce and let cook until oil rises to the top. stir in raw rice and raw shrimp; add 3 cups of water. cook covered over very low heat until rice is tender about 20 or 30 minutes. add more oil or water if mixture appears to be too dry. at the very end when cooked, stir in parsley and onion tops. prep time is time to chop veggies. cook time is total time for making roux and then time for rice to cook.

cook rice separately. chop shrimp and set aside. heat oil in heavy pot. add onion, celery, green pepper and garlic. cook uncovered over medium heat until onions are wilted. add tomato paste and cook, stirring constantly, for about 15 minutes. add 1.5 cups water. season to taste with salt, black and cayenne pepper. add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top. add shrimp; continue cooking and stirring another 20 minutes. dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes. mix it with previously-cooked rice. add green onion tops. mix well.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute the andouille and bacon until the bacon is crisp. remove the meat and set aside. saute the onion and green pepper in the drippings until tender. add in the garlic and cook for 1 minute. remove the vegetables and add to the reserved meat. if necessary, add a little olive oil to the pan and saute the mushrooms until beginning to brown. return the meat and vegetables to the pot. add in the tomatoes, chicken broth, wine, lemon juice, thyme and rosemary. simmer 20 minutes. add the shrimp for 5 minutes. add salt, pepper and tabasco to taste.

cook rice separately. chop shrimp and set aside. heat oil in heavy pot. add onion, celery, green pepper and garlic. cook uncovered over medium heat until onions are wilted. add tomato paste and cook, stirring constantly, for about 15 minutes. add 1.5 cups water. season to taste with salt, black and cayenne pepper. add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top. add shrimp; continue cooking and stirring another 20 minutes. dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes. mix it with previously-cooked rice. add green onion tops. mix well.

Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a large skillet over medium-high heat. add sausage; cook, turning occasionally, until browned on all sides, 4-6 minutes. add onion, bell pepper, celery and garlic; season with salt and pepper. cook, stirring occasionally, until onion begins to soften, 5-6 minutes. stir in paprika, cook until fragrant, about 1 minute. add tomatoes, rice and 3 cups water to skillet; cover and simmer over medium heat until rice is cooked and has absorbed all the water, about 15 minutes. add shrimp to the skillet, and cook covered, until shrimp are opaque throughout, 3-4 minutes. remove from heat; season with salt and pepper as desired. serve hot, garnished with scallions.

cook rice separately. chop shrimp and set aside. heat oil in heavy pot. add onion, celery, green pepper and garlic. cook uncovered over medium heat until onions are wilted. add tomato paste and cook, stirring constantly, for about 15 minutes. add 1.5 cups water. season to taste with salt, black and cayenne pepper. add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top. add shrimp; continue cooking and stirring another 20 minutes. dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes. mix it with previously-cooked rice. add green onion tops. mix well.