Bean Cheese Pie

3/4 c all purpose flour
1/2 c shredded Cheddar cheese
1 1/2 tsp baking powder
1/2 tsp salt
1/3 c milk
1 egg, slightly beaten
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) kidney beans, drained
1 can (8 oz) tomato sauce
1/2 c chopped green bell pepper (about 1 small)
1/4 c chopped onion (about 1 small)
2 tsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp garlic powder
1/2 c shredded Cheddar cheese

Heat oven to 375. Spray pie plate, 10 inch or 9 inch, with nonstick cooking spray. Mix flour, 1/2 c cheese, the baking powder, and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up the side of pie plate. Mix remaining ingredients except 1/2 c cheese. Spoon into pie plate. Sprinkle with 1/2 c cheese. Bake uncovered about 25 minutes or until edge is puffy and light brown. Let stand 10 minutes before cutting.

Black Bean Vegetable Soup

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 2 carrots, chopped
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 4 cups vegetable stock
* 2 (15 ounce) cans black beans, rinsed and drained
* 1 (8.75 ounce) can whole kernel corn
* 1/4 teaspoon ground black pepper
* 1 (14.5 ounce) can stewed tomatoes
*

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Lentil Vegetable Soup

1 large onion, chopped (about 1 cup)
2 tsp chili powder
1 teaspoon ground cumin
1/2 tsp salt
2 cloves garlic, finely chopped
1 can (6 oz) spicy tomato juice
1 cup dried lentils
3 cups water
1 can (14.5 oz) whole tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
1 cup fresh or frozen whole kernel corn
2 small zucchini, cut into julienne strips (about 2 cups)

~Heat onion, chili powder, cumin, salt, garlic, and tomato juice to boiling in 3 quart saucepan; reduce heat. Cover and simmer 5 minutes. Stir in remaining ingredients except corn and zucchini. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in corn; cover and simmer 10 minutes. Stir in zucchini; cover and simmer about 5 minutes or until lentils and zucchini are tender.


For the tomato juice, I use a can of tomato juice found in the juice aisle. I usually use the whole can to make the soup less thick. I think its a 12 oz can.
I havent made it with the can of whole tomatoes. I just leave that out.
The chopped green chilies are in the Mexican food aisle at the store.
It's super yummy with fresh corn.
Sometimes I use zucchini and sometimes I dont so you can leave it out if you want.