Vegetarian Tortilla Soup

This soup comes together very quickly--it's great for dinner right after a long day at work. I added the zucchini because I live in Utah and still have frozen zucchini leftover from my summer garden.

Vegetarian Tortilla Soup

2 Tbsp vegetable oil

1 (16 oz) pkg frozen bell pepper and onion stir fry mix

3 cloves garlic, minced

1 1/2 Tbsp cumin

1 (7 oz) can diced green chilies

1 (14 oz) can crushed tomatoes

1 (9 oz) can whole corn kernels

1 (15 oz) can black beans

1 cup shredded frozen zucchini (optional)

32 oz vegetable broth

Salt and pepper, to taste

1 avocado

1/2 cup shredded cheese

Tortilla strips

In a large pot, heat vegetable oil. Add stir fry mix, garlic, and cumin. Stir and cook until peppers are tender (about 5 minutes). Add chilies, tomatoes, corn, black beans, zucchini, vegetable broth, salt and pepper.

Bring to a boil. Simmer, uncovered, stirring occasionally, for 30 minutes.

Ladle into bowls. Top with chopped avocado, cheese, and tortilla chips.

Smashed White Bean Avocado Club

I like mayonnaise, much more than I should. Sandwiches without mayo usually just don't work for me. However, this one is delicious! It's much healthier, and pretty quick to put together. Serve it open-faced.

Smashed White Bean Avocado Club

1 (15 oz) can Cannellini beans

2 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

Bread

2 avocados

Sprouts

Cucumbers (not pictured)

Red onions (not pictured)

Thinly sliced cooked chicken

Rinse and drain Cannellini beans. Combine beans, olive oil, salt, and pepper in a food processor and pulse until moderately smooth. If you don't have a food processor, mash the beans with a large fork and mix with the other ingredients.

Toast bread. Spread bean mixture on top. Layer avocado slices, sprouts, cucumber slices, thin strips of red onion, and chicken on top.

Baked Garbanzo Beans

These make a great crispy snack. Garbanzo beans are loaded with protein, fiber, zinc, and magnesium. They're going to go fast, so I suggest doubling or tripling the recipe.

Baked Garbanzo Beans

1 can reduced-sodium Garbanzo beans

2 Tbsp all-purpose flour

1/8-1/4 tsp salt

1/8-1/4 tsp pepper

1/4 tsp garlic powder

1 tsp olive oil

Place beans in a colander to drain. Preheat oven to 400.

In a large plastic bag, combine flour, salt, pepper, and garlic powder.

Add beans and shake gently to coat. Add olive oil and gently shake again.

Line baking sheet with parchment paper. Pour beans onto baking sheet and spread into a single layer.

Bake for 25-30 minutes, stirring every 10 minutes. Cook until beans are golden brown.

Cannellini Bean Spread with Pita Chips

I'm convinced that this is the best all-around recipe I've ever tried. I'm willing to eat it for breakfast, lunch, dinner, and anything else. The bean spread is good hot and cold. My rating: 5 out of 5.

Cannellini Bean Spread

1/2 cup olive oil
2 cloves garlic
2 roma tomatoes, diced
15.5 oz can cannellini beans
1/4 tsp salt
1/4 tsp pepper
1/3 cup chopped fresh parsley

Heat olive oil in a medium pot until hot. While it is heating up, peel the garlic cloves and then grate them using the small end of a cheese grater. Add garlic to oil. Stir. Add tomatoes.

Drain beans and rinse twice using cold water. Add beans to pot. Add salt and pepper. Cook on medium heat for 10 minutes.

Stir in parsley.

Pour the entire mixture into a blender and pulse very lightly.

Cool in the refrigerator for at least 30 minutes before serving.

Pita Chips

1 pkg pita bread
cooking spray
salt

Cut each piece of pita bread into 8 pieces using a pizza cutter.

Spread evenly on a baking sheet.

Spray with cooking spray. Sprinkle salt on top.

Bake at 400 for 5-6 minutes.