• 1 lg butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
• 2 zucchini, diced
• 1 or 2 carrots, diced
• 1/2 bell pepper, minced
• 1 large onion, minced
• 5 cloves garlic, minced
• 1 can pinto beans
• 1 can black beans
• 1 can white beans
• 1 can diced tomatoes with chilis (use plain tomatoes for a less spicy chili)
• 1 small can diced green chilis
• 2 tbsp honey
• 1 tbsp chili powder
• 1/2 tbsp cumin

Put in a crockpot and simmer on low for 8 hours, or on high for 4 hours.

On the stove, mix all ingredients and simmer until vegetables are tender.

• 3 cans of crushed tomatoes (or diced, but blend them first)
• 2 cans (I re-use the tomato cans) of water, or to desired thickness
• 1 large onion, diced
• 3 or 4 cloves garlic, minced
• 1 or 2 medium potatoes, diced
• 2 or 3 carrots, sliced
• 2 or 3 stalks celery, sliced
• 1/2 green or red pepper
• 3/4 c fresh or frozen broccoli flowerets
• 3/4 c fresh or frozen cauliflower flowerets
• 3/4 c frozen peas
• 3/4 c frozen corn
• 3/4 c frozen lima beans
• 1 can of kidney beans
• 1 can of garbanzo beans
• handful or two of fresh kale, chopped finely
• 3/4 c TVP (textured vegetable protein)
• seasonings to taste: vegetable base or McKay’s chicken- or beef-style seasoning, basil, oregano, thyme, cayenne, chili powder, black pepper and salt

Add the tomatoes and water to a large soup pot and bring it to boil over medium-high heat. Add the ingredients, roughly in order, and simmer on medium-low heat until vegetables are tender, about 20 minutes.

• 1 lb bag of lentils, rinsed
• 6-8 c water (depending on how brothy you want it)
• 1 1/2 small onions, diced
• 3-4 small potatoes, diced
• 3-4 carrots, diced
• 4 stalks celery, diced
• 1 15-oz can diced tomatoes, with juice
• 5 cloves garlic
• 1/4 green pepper, diced (optional)
• 1/4 red pepper, diced (optional)
• 1 pkg George Washington Broth
• 1 tsp salt, or to taste
• seasonings to taste: black pepper, basil, oregano, thyme, cayenne, chili powder, cumin

Bring water and lentils to boil in a large pot. Add vegetables in order and simmer until tender. Add seasonings and simmer a bit longer.

• 1 tbsp olive oil
• 1 whole onion
• a couple of cloves of crushed garlic
• tomatoes–canned, fresh, or a combination of the two. Most often I just use canned tomatoes–either diced or crushed work, depends on how chunky or smooth you want your sauce. A 28-oz can of tomatoes would be about the right amount for a tbsp of oil, one onion and a couple of garlic cloves.
• pinch of sugar
• pinch of cayenne and/or crushed red pepper
• dash or more of dried basil, oregano, rosemary, and thyme. I think that’s it.

Saute onions and garlic until tender. Add tomatoes and saute awhile longer–maybe 10 or 15 minutes? Add sugar and spices. Saute another 10 or 15 minutes and serve over pasta.

Some optional add-ins I’ve used a couple of times when I had extra on hand:

• frozen chopped spinach
• roasted red peppers, chopped