Lentil Soup with Zucchini

This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.

Yield: 8-10 servings


8 cups water

3 carrots

3 celery stalks

1/4 onion

1 cup green cabbage

1/2 cup quinoa

1 cup lentils

1 cup egg noodles

1 zucchini

1/2 tsp. Salt

1 chicken or vegetable based bullion cube


Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.

In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.

Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.

Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.

Take off heat and enjoy.

Hearty Vegetable Soup

This quick and simple vegetable soup is hearty and so delicious packed with flavor. Add in small pasta, parsley, and red beans to make a simple minestrone soup. I made this using my slow cooker. In the morning just toss everything in and when you get home dinner will be ready.

Yield: 4 quarts


1 can diced tomatoes

1 cup celery

1 cup broccoli

1 cup carrots

1/4 white onion

1/2 cup green cabbage

2 gold potatoes

1/2 tsp. of each- salt, pepper, and garlic powder.

2 cups water or vegetable broth


Wash all produce and dice small the onion, broccoli, carrots, potato, and celery and add onto your crockpot. Slice the cabbage into thin slices and add to the crockpot.

Add in the water, diced tomatoes, and spices.

Stir, cover, and cook on low 6-8 hours or on high 3-4 hours and enjoy.

Vegan Split Pea Soup with Carrots

Split peas are a great pantry staple, and packed with good protein and vitamins. This soup is creamy and so delicious, and so easy with less than 10 ingredients and minimal prep time. This slow cooker method will have your meal ready when you come home from being out all day to a warm comforting bowl of pea soup.


Yield: 10 servings


1 bag, 16 ounces of split peas
2 carrots
1/2 small white or yellow onion
1 tbsp. garlic powder
2 tsp. of salt and pepper, or to taste
8 cups water, or vegetable broth.

* I used 8 cups of water in my recipe and it turned out a little thin. While it cooled overnight, the next day when I had it, it turned out thicker. If you like a really thick pea soup use less water, and if it turns out too think, just add more water.


Pick through beans and discard any bad ones.

Soak the split peas 24 hours or overnight. Drain, rinse, and drain again.

Wash the carrots and onion. Peel them and dice, then place in a crock pot with the split peas.

Add in spices and water and stir. Cover and cook on high 3-4 hours or on low for 6-8. Use an immersion blender or blender to make it creamy and smooth and enjoy!

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

Simple Three Bean Chili with Corn

I love making chili, it’s so simple, healthy, and easy on your budget. Most of the ingredients are pantry staples, so you might have it all on hand.  Prepare this in the morning and by the time you get home, you’ll have a lovely dinner ready to go.This recipe is a basic vegetarian and vegan option, so feel free to step this up with adding some protein like shredded chicken or ground turkey, some whole grains, or extra veggies.  Grab your crock pot and let’s get started!

Note: I like to add some turmeric to my chili for anti-inflammation and healthy benefits to this recipe. Also if you’re pressed for time, cook on the stove and combine everything in a large pot.  Heat up to boiling, turn heat down to medium low, and cover. Cook 30-45 minutes, and enjoy.

Yield: 10 servings


1 can diced tomatoes (fire-roasted, stewed, any flavor you like)

1 can pinto beans

1 can kidney beans

1 can chili beans

1/2 cup salsa ( any kind you like)

1/2 onion ( white, yellow, or red)

1/2 corn (optional)

1/2 tsp. turmeric (optional)

1 tsp. onion powder

1 tbsp. chili powder

1 tsp. cumin

1 cup water or vegetable broth



Wash and dice the onion, rinse the kidney and pinto beans, and add into the crock pot.

Next add in the diced tomatoes, water or broth, corn, salsa, and all the spices. Stir, cover, and cook on high for 4-6 hours, or on low for 6-8 hours and enjoy!

I like to serve this with  avocado, fresh cilantro, tortillas, and over baked sweet potatoes is so delicious!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

red enchilada chili

Warm Vegetarian Red Chili

Ever since I got back from my Santa Fe road trip I’ve been missing those flavors! , I’ve been on a Mexican food kick, and this is so easy and delicious. It’s budget friendly, and perfect when you’re short on time in the morning.


1 can black beans, drained

1 can diced tomatoes

1 large can of hominy, drained

1 large can of red enchilada sauce

1 can pinto beans, drained

1 cup quinoa, cooked


red enchilada chili

For this I already had some quinoa pre cooked and portioned in my freezer. Feel free to add any grain you like. For quinoa just boil a small pot of water, add the quinoa and let cook for 15-20 minutes on medium high. Drain and toss in the crock pot/slow cooker.

Add the black beans, diced tomatoes, hominy, red enchilada sauce, and pinto beans. Stir and let cook on low 6-8 hours or on high for 4-6 and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Green Enchilada Chili

I was cleaning out my pantry and made this simple and delicious chili in just minutes.  I love the sweetness of the corn, and the little crunch from the quinoa in this mix.  Feel free to add tomatoes, potatoes, or any veggies you like to this.

Yield: 4 quarts


2 cans chili beans

1 can black beans

1 can pinto beans

1  can of green enchilada sauce

1 cup of quinoa, cooked

1 cup of frozen corn



In a medium pot heat water to boiling and cook quinoa 15-20 minutes,or until the curls have opened. Strain, and run under cold water, and set aside.

On the stove or in a crock pot, Add all the beans, corn, enchilada sauce, and stir in the quinoa. On the stove heat to medium high and cook 20-30 minutes, stirring occasionally. In the crock pot heat on low for 4 hours.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Hearty Stew with Green Beans, Navy Beans, Olives, and Sun-dried Tomatoes

This is a great family meal and all done in one pot. Stewed tomatoes make the base of this hearty meal with green beans, navy beans, capers, sun-dried tomatoes, and olives.

Serve as is with some good bread, over rice, grains, or pasta.

Yield: 8-10 servings


1 can (15 ounce) navy beans, drained and rinsed

1 can (15 ounce) french cut green beans, drained

2 cans (15 ounce) diced or roasted tomatoes

1/2 cup Merlot or red wine (optional)

1 tbsp. sun-dried tomatoes

2-3 garlic cloves, minced

2 tbsp. capers

2 tbsp. kalamata olives, pitted



In a medium-sized stew pot, add the wine, tomatoes, navy beans, and green beans.  Cover the pot and reduce heat to medium. Simmer for 15-20 minutes. Add the garlic, sun-dried tomatoes, olives, and capers. Cover and cook and additional 10 minutes and enjoy.


Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!