Bean and Legume
Vegetable-Sausage Soup
By Suzanne Solberg
Lentil-Beef Chili
To make this a vegetarian chili, use an additional eight ounces of lentils instead of the pound of ground beef.
By Nancy Faulkner Wiersum
Spicy Pasta, Bean, and Sausage Soup
By Marie Devito Crowley
Fava Bean and Spring Vegetable Soup
You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find.
Chicken and Vegetable Pot Pies with Cream Cheese Crust
This filling is definitely not peas and hard carrots and tough chunks of chicken. Instead, there are sun-dried tomatoes and shiitake mushrooms with flavorful pieces of thyme-seasoned chicken.
And best of all, the individual pies can be assembled a day ahead, leaving only the baking to be done before sharing them with the family.
Green Beans with Roasted Onions
In this recipe, green beans are enhanced with buttery, slow-roasted onions that have been stirred into a sweetened vinegar sauce.
Layered Enchilada Casserole
Here's a hearty and satisfying "Mexican lasagna" that comes together quickly.
By Sandi Nelson
Spinach and Lentil Soup
By Charleen Borger