Lentil Soup for the Crockpot

Lentil Soup for the Crockpot
Original Recipe by Miss Jolie Ann

You know I've been loving my simple crockpot soups this Spring! The ingredients are super economical, the cooking is time-saving, and the product is nutritious and delicious....

In Health,
Miss Jolie Ann

1 leek, washed & thinly sliced
4 garlic cloves, peeled & minced
1 bunch celery (about 6-8 stalks), stalks minced
2 tbsp extra virgin olive oil
1/2 tsp ground nutmeg
1 tsp ground coriander
1/2 tsp dried mustard
1/4 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp ground cumin
2 cups brown lentils, rinsed & drained
Sea Salt & Black Pepper

1. Over medium heat in a skillet warm the olive oil. Add the leeks, garlic & celery. Saute over medium heat for about 1o minutes until softened and slightly browned. Add spices and saute another few minutes until the mixture is very fragrant and well combined.
2. Place the cooked vegetable & spice mixture into the crockpot with the lentils. Add enough water to cover the ingredients.
3. Cook in crockpot for 6-8 hours until the lentils are completely soft. Add salt & pepper to taste. Taste and adjust seasoning. You may need to add additional amounts of each spice.

3 Bean Chipotle Chili for the Crockpot

3 Bean Chipotle Chili
for the Crockpot
Original Recipe by
Miss Jolie

Happy Spring Dear Friends!


I'm writing you on this lovely beginning of Spring...it's a dreamy evening...7pm still light outside with plenty of blue sky and still above 50 degrees. This recipe is "hot off the presses" for you. It's a very inexpensive, simple, satisfying and nutritious recipe for your crockpot. It took me 20 minutes to assemble & throw in the crockpot this morning before leaving for school. And when I returned home this afternoon my house smelled delicious and my dinner for several nights was ready! Here's a photo of the dried beans soaking overnight. Such beautiful colors! I love the smokey, sweet and spicy flavor of roasted chipotle peppers. I like to eat my chili served with a dollop of sour cream. It has to be organic and whole fat, no light sour cream here. And the organic makes all the difference in both the thickness and taste. Other times I serve this chili over a bowl of brown rice or with corn tortillas or with a slice of hot fresh baked cornbread. It's up to you. Anyway you serve it-love it!



In Health,
Miss Jolie Ann

3 Bean Chipotle Chili for the Crockpot

5-6 servings

3 cups dry beans-any combo of kidney, black & pinto beans

1 tbsp extra virgin olive oil

1 medium yellow onion, diced

1 clove garlic, minced
15 oz can tomato sauce
28 oz can diced tomatoes
1 cup textured vegetable protein "TVP"
3 cups water
1 1/2 tsp chipotle chili powder
1/2 tsp mild chili powder
1 tsp dried oregano
1/2 tsp ground cumin
sea salt
optional: sour cream

1. The night before cooking chili-rinse and drain the beans. Then place in a large bowl or pot, and cover with water. Let sit uncovered overnight. In the morning drain and rinse the beans.
2. Warm the olive oil over medium heat in a skillet. Add the onions and let saute over medium heat for about 10 minutes until the onions are soft and slightly brown. Add the garlic, chipotle, chili powder, oregano and cumin to the onions and let cook another 2-3 minutes.
3. While the onions are sauteing combine the beans, tomato sauce, diced tomatoes, and TVP in the crockpot. Add about 3 cups of water.
4. When the onion mixture is done, add it to the crockpot.
5. Turn crockpot to high and let cook for 6-8 hours. At this time check the flavor and add sea salt to your taste. You may also add more chipotle and/or mild chili powder to your liking.
6. Optional: serve each portion with a spoonful of sour cream.