Ways to Use Canned Food

Coconut Curried Peanut Soup
Ingredients
-2 14-ounce cans chickpeas, drained and rinsed
-2 14-ounce cans diced tomatoes
-1 14-ounce can light coconut milk
-1 cup vegetable stock or water
-1 sweet potato, cubed (approximately 1 cup) (You can use any kind of potato, If you have no potatoes you can serve the soup over instant mashed potatoes or rice)
-1 diced onion (You can substitute 1/4 c. minced dried or diced dehydrated onions)
-1/2 cup red lentils, drained and rinsed
-1 tablespoon curry powder
-1/4 cup natural peanut butter
-1/2/ to 3/4 teaspoon garam masala (depending on how spicy you like it)
-1 teaspoon cumin
-1 tablespoon minced or pureed ginger
-3 teaspoons minced garlic
-sweetener to taste (organic sugar or stevia)
-dash of cinnamon
- 1 tsp. salt

Optional Garnishes: diced avocado, chopped cilantro, chopped peanuts,

Directions:
Combine all ingredients in a Crock-Pot and set on high for about a half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.

Tip: You can add a half a pound of any kind of diced meat you like if you don't want it to be vegetarian.

Chili
Ingredients
-1 14-ounce can black beans, drained and rinsed
-1 14-ounce can pinto beans, drained and rinsed
-1 14-ounce can chickpeas/garbanzo beans, drained and rinsed
-1 14-ounce can corn
-3 14-ounce cans fire-roasted tomatoes in juice or diced tomatoes
-1 diced onion (You can substitute 1 c. diced dehydrated onions)
-2 large carrots finely diced
-1 stalk celery, finely diced
-3 teaspoons minced garlic
-2  tablespoons chili powder
-2 teaspoons oregano
-1 teaspoon cumin
-1 teaspoon basil
-3 teaspoons Worcestershire Sauce
-1 tsp soy sauce
-2 cups vegetable stock
-1/2 teaspoon organic sugar
-salt and pepper to taste

Optional toppings: diced avocado, chopped cilantro, sliced black olives (14 oz can)

Directions:
1. Lightly spray large stockpot with cooking spray and place over medium-high heat.
2. Saute onion, celery, and carrots until celery is softened and onion is slightly browned. Add spices and saute for approximately 1 minute until spices are aromatic.
3. Add remaining ingredients and bring to a boil. Cover, reduce heat to low and simmer for 20 to 45 minutes to allow flavors to meld.
OR
Directions:
1. Combine all ingredients in a Crock-Pot and set on high for about a half an hour, and then switch to low for an additional 3 to 4 hours.

Pass optional toppings at the table. Serve with,or on top of,  mashed potatoes or cornbread.

Tip: You can add a half a pound of any kind of diced meat you like if you don't want it to be vegetarian.

Simple Taco Soup
(modified from http://www.tasteofhome.com/recipes/simple-taco-soup)

Ingredients

• 1 envelope taco seasoning
• 1-1/2 cups water
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15-1/4 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 2 cans (14.5 ounces) diced tomato 
• 1 can (4 ounces) chopped green chilies, optional
• Optional: 1 envelope ranch salad dressing mix
• Optional: 1 pound ground meat

Directions

• In a pot, cook meat over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).