Green bean and veggie soup

Cooking LSL

• 2 tbsp olive oil
•  1 small chopped onion
•  2 cloves garlic chopped
•  2 medium potatoes diced
•  1 medium chopped carrot
•  2 cups diced tomatoes — (fresh or canned)
•  3 cups green beans — (fresh or frozen, thawed) cut into pieces
•  5 cups chicken — (or vegetable) stock (can use hot water and chicken base)
•  1/2 tsp black pepper
•  1 tsp salt - or more depending on taste
•  1/4 tsp dry basil
• avocado
• 
  

1. In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
2. Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
3. Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.).
4. Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
5. Serve hot. You can garnish with chopped parsley or dill.
6. After cooked, I served the soup with avocado on top. It made everything come together, Delicious

When I was sick I made this and it was quick and easy and perfect for my sore throat

Quinoa Veggie Burger

Eating Well

INGREDIENTS

Double      Original

• 2c                1 cup water
• 1c                1/2 cup red/white quinoa
• 2T                1 tablespoon canola oil
• 2c                1 cup diced onion
• 4c                2 cups finely chopped cremini or white button mushrooms
• 2t                1 teaspoon  garlic powder
• 1and 1/2t      3/4 teaspoon dried marjoram (didn't have, used basil instead)
• 1/2t              1/4 teaspoon dried oregano
• 3                  1 large egg
• 1c                2/3 cup shredded reduced-fat Cheddar cheese
• 1c               1/2 cup whole pecans, toasted and finely chopped (had only pumpkin seeds) (see Tip)
• 2/3c            1/3 cup quick-cooking rolled oats
• 2T               1 tablespoon reduced-sodium soy sauce
• salt and pepper
• 8 small whole-wheat burger buns, toasted if desired

PREPARATION

1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
3. Chop mushrooms in food processor. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms (i cooked till slightly brown 10min) then add garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

TIPS & NOTES

• Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

• For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.