dill pickle soup

okay, the proper way to do this would be to start by making a roux, and then stirring in garlic and diced onions and browning them.

unfortunately, that whole gluten-allergy* gets in the way and i don't do that, but i used to. keep your eyes (and potatoes) peeled- there's a gf alternative at the bottom: 

1. if you can eat gluten, make a roux first, then go on to step 2. (if you cannot eat gluten, obviously skip this first step).
2. start by sauteeing onions & garlic in some olive oil.
3. add 4 cups of vegetarian broth
4. peel and chop 4-5 medium sized potatoes, bring to a boil
5. cook until potatoes are soft
6. add one jar of kosher dill pickles, chopped (including juice)
7. season as you wish (pepper, salt, fresh dill, etc.)
8. simmer until flavors are blended and pickles are slightly tender.

garnish with sour cream if you want.
*for gluten-free option, you can thicken the soup with instant potatoes.

recipe: 239 bean chili

this chili is ridiculous. it's meatless, gluten-free, and high in fiber. best of all, it's quick and easy to make:

in a crockpot dump in the following:

48 oz jar Randall* deluxe Mixed beans (drained and rinsed)
24 oz jar Randall* deluxe Great Northern beans (drained and rinsed)
14 oz jar Meijer Naturals* pizza sauce
2 T. each of cumin, oregano
1 t. each of garlic powder, cilantro
dash of pepper
28 oz can Meijer Naturals* petite diced tomatoes (do not drain- dump on top)

crockpot: low for as many hours as you want- I do at least 4 so my family thinks I'vc been cooking all day and the smell permeates throughout the house. Top with Daisy sour cream & fancy shredded sharp cheddar cheese

* I'm a Meijer shopper. I came up with this recipe because the beans are directly across the aisle from the pizza sauce. Randall's beans are flavorful and already cooked. You could sub them out for dried beans that you soak, along with fresh diced tomatoes, but that would not be quick nor easy. Enjoy.