Ingredient: can no salt added diced tomatoes (undrained)

Kansas City Steak Soup

How To Prepare
1.
In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2.
Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3.
In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Greek Meatball and Pasta Soup

How To Prepare
Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
In a medium bowl, using your hands or a spoon, combine the beef, egg white, potato flour, 1/2 teaspoon oregano, and 1/2 teaspoon pepper. Shape into your suggested serving size meatballs, each about 1 inch in diameter. Arrange them in a single layer on the broiler rack.
Bake on one side for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.

Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, remaining 1/2 teaspoon oregano, and remaining 1/2 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes.

Stir in the zucchini. Cook for 3 minutes, or until the pasta is tender and the zucchini is tender-crisp.

Gently stir in the baked meatballs. Cook for 1 minute. Remove the pan from the heat. Stir in the lemon juice

Fall Vegetable Curry

How To Prepare
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro;

Mediterranean Seafood Stew

How To Prepare
In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, carrot, onion, and garlic for 5 minutes, or until soft, stirring frequently.

Stir in the broth, tomatoes with liquid, tomato paste, thyme, and pepper. Bring to a boil, still on medium high. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the vegetables are very tender, with no crispness remaining.

Stir in the zucchini. Cook for 3 minutes, or until almost tender-crisp.

Stir in the fish. Cook for 2 to 3 minutes, or just until it flakes easily when tested with a fork.

North African-Spiced Vegetable Tagine

How To Prepare
1. Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.

2. Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes are tender (about 30 minutes).

3. Season the mixture with pepper, and lemon juice.

4. Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.

Tagine tips:

1. Our recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine such as All-Clad’s or Le Creuset’s, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.

2. A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.

3. For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.

****Pair with protein dish for a complete meal

Stuffed Green Bell Pepper Soup

How To Prepare
Directions:
1
In 6-quart saucepan or Dutch oven, brown beef; drain.
2
Add remaining ingredients; bring to boil.
3
Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
4
Makes about 16 servings.