Cabbage Soup

2 cans diced tomatoes
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 head cabbage, shredded
1.5 cups frozen green beans
1.5 cups frozen corn
1 15 oz can pinto beans

Mix first five ingredients and cook over low heat for about 30 minutes. Add remaining ingredients and cook until heated through. I added a little seasoning salt on each bowl.

Roasted Veggies and Chickpeas

Adapted from a BH&G recipe. This was so pretty and made the house smell divine while it was cooking.

In a large bowl, mix:

1 lb. baby carrots
1 lb. diced sweet potatoes
1 large purple onion, cut into wedges
1 lb. white potatoes (I added some red, too)
7 cloves of garlic
1 can chickpeas, drained and rinsed
2 T olive oil
1/4 c fresh rosemary
1 T packed brown sugar
a little salt and pepper

Mix well. Spread on a baking sheet and cook for 45 minutes at 400, stirring a few times.