Crockpot Recipe: Ham and Multi Bean Soup with Spinach

After Christmas, I had the ham bone with meat on it and wanted to use it to make a Crock Pot from scratch recipe. Something good and hearty, so I made the Ham and Multi Bean Soup with Spinach.Multi Bean since I purchased the bag of 15 different variety beans from Safeway. Large and small, this bag has lots of hearty beans. I do not use the packet of “ham flavor”, it has MSG and my ham has “ham flavor”.

Note: I bought the bag and didn’t notice the 24 hour soak, so I soaked them for 4 hours and slow cooked for 12. They absorbed the water quickly, so They came out perfect, so I can’t imagine that they really needed 24 hours.

1 bag of Multi Bean Soup
3 bulbs of garlic diced
1/2 Medium Yellow Onion
3 carrots, diced
3 celery stalks, diced
1 bell pepper, diced
1 ham bone with meat
2 quarts of water or more to cover
3 cups spinach, diced
italian seasoning, cayenne
Salt pepper

Put everything into the crockpot, making sure that you cover everything with a least an inch of water. Then cover and set low for at least 10 hours. I did this overnight.

In the morning, the soup broke down and boiled slowly. About 30 minutes before I was ready to turn it off, I put in the spinach and submersed them in the soup. Once it was done I added salt and pepper, it was so simple that it absorbed the flavors of the meat, veggies and beans.

Now that’s a soup!

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Gallo Pinto con Chorizo stuffed peppers

So another using the “filling” from the Black Bean and Brown Rice with Chorizo mixture that I made earlier. I like using different peppers. Since the chorizo was going to potentially be spicy, I wanted to balance it with a sweet yellow or orange bell peppers.

  • 4 bell peppers, yellow and orange
  • Black Bean and Brown Rice with Chorizo mixture
  • 2 Roma tomatoes, diced with Tapatio or salsa
  • Shredded 4 blend mexican cheese

So cut the tops off of the peppers and stuff them with the Black Bean and Brown Rice with Chorizo mixture. Leaving a little room on top. Top with diced tomatoes or salsa, then mexican cheese. Bake about 20 minutes at 350 degrees in an oven save container.

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Black Bean and Brown Rice with Chorizo Enchiladas

So with the “filling” I just made below, I decided to make”to easy” enchiladas.12-15 tortillas
Black Bean and Brown Rice with Chorizo mixture
I can of enchilada sauce
1 cup of shreaded monterey jack or mexican cheese

I fried the tortillas in a little oil, each one just warming up and not cooking completely. Oil a medium pyrex or metal pan. Pour some enchilada sauce in the bottom of the container.

Roll the Black Bean and Brown Rice with Chorizo mixture into the tortillas, and wedge each one next to each other. This part is very easy, pour the enchilada sauce over the whole group and sprinkle cheese on top.

Bake at 350 degrees for about 20 minutes. Keep an eye on the cheese. I accidentally left mine and it burnt it a bit. I didn’t really mind, it was nice and crispy on top and delicious inside.

Black Beans, Brown Rice and Chorizo

Also known to me as “Gallo Pinto con Chorizo”. So to start with the rest of my recipes, I made this “filling” that I used to stuff peppers and make enchiladas. This is something that I just came up with based on things I made before. A few months back, I made this the vegetarian version with Soyrizo. I wanted to try it with Chorizo after I realized that the amount I was using was not a lot of calories or fat.

  • 2 tbsp of diced garlic
  • 1/2 of a diced medium onion
  • 2 tbsp of olive oil or butter
  • 1 large can of black beans, mostly drained
  • 4 cups of cooked brown rice
  • 1 small package of chorizo

Saute your garlic, onion in oil or butter. After a couple minutes add your black beans, cook a couple minutes then add chorizo. Let everything simmer for about 5 minutes and add in the brown rice. Fry the rice and beans with the chorizo for about 20 minutes or until semi crispy.

Then cool and ready for the next part.

Low Calorie Cabbage Soup

After the holidays, I wanted to make a soup that was super low calorie and cabbage soup is by far the best diet soup I know. Each bowl is low calorie and is really filling. The cabbage, lemon, garlic and cayenne are all great diet foods and help with weight loss.I did the math on this one, here is the break down per serving:
Calories: 56.5g
Carbohydrates: 6.88g
Total Fat: 3.07g
Protein: 1.7g
Dietary Fiber: 1.72g
Vitamin A: 4312.39 IU
Folate: 30.54 mcg
Vitamin C: 19.5 mg
Calcium: 64.62 mg
Potassium: 344.25 mg
Sodium: 205.32 mg

It really tastes great for being so low calorie. Not to mention it’s also the cheapest soup you can probably make. So think of it as a win-win. I eat the soup every day for a week, save a lot in making my own lunch and feel good about it.

My recipe:
2 tablespoons of olive oil
2 tbsp of garlic
1/2 medium yellow onion
3 medium carrots, diced
1 can of diced tomatoes with juice
2 tablespoons of balsamic vinegar or red wine vinegar
Dash of Italian seasonings, pepper, cayenne and ground cumin
1 small green cabbage, diced
2 quarts of water or until covered

Saute the garlic and onion in the olive oil, add carrots and let cook until the flavor steams up through them. Add Italian Seasonings, pepper, cayenne and ground cumin. Then add cabbage and stir up into the spices and veggies. Add 1/2 the water and “saute” the cabbage, making sure it soaks up some of the flavor, then add the rest of the water and vinegar and let boil for at least 30 minutes. Sometimes it takes longer, so you can tell when the cabbage is fully done.

Now I didn’t add salt, so you can add that. Also add tapatio or a sprinkle of Parmesan cheese. All up to you. 🙂 Makes like 12 servings, which is way too much – but enough to start a diet.

Steak, Shrimp and Artichokes

Mmmm, I know these are not hard – but this is how I made this truly yummy dinner. Some things I make ahead of time, but try to balance the timing of each dish so that everything is ready at the same time.Pepper Steak
2 New York Strip Steaks
lightly dusted with salt, cracked pepper, coriander, dill and cayenne

Pre-marinade the dry rub, whatever your time frame 20 minutes to 2 hours or more.
Dust both sides and lay flat. Let the steaks absorb the flavor of the pepper on the outside.

Then I grill the steak to medium on an outdoor grill, George Forman or flat grill; or a frying pan on medium or whatever you have. I don’t add any oil, the cut of the steak will determine how long I cook my steaks.

Artichokes
2 Artichokes, whole
Water (of course)

Use a pot with steam basket and add enough water to steam your artichokes for 20 minutes, about an inch of water, depending on your size and basket. Steam for 20 minutes, then cut in half.

Artichoke Dip
3 tablespoons Mayonnaise
1 tablespoon Mustard
dash of Tapatio
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Cracked Pepper and Salt.

Mix and serve. Goes good with the artichoke, shrimp and well the steak too.

Shrimp
12-15 Medium to Jumbo Shrimp, peeled
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Light dusted with Cracked Pepper, Cayenne and Salt.

Mix ingredients in a bowl while heating up a pan, grill or whatever you are using. Oil the pan and saute until the shrimp are done. About 10-12 minutes.

Sauteed Spinach
2-3 cups of baby spinach or spinach cut into 1″ pieces
1/4 medium onion
2 pats of butter or 2 tblsp of olive oil

Heat oil in a frying pan and add onions, cook until translucent. Then add your spinach and cook down. Typically takes about 5-7 minutes total.