Reesie's quinoa roasted veggies soup

3 stalks celery 
1/2 head broccoli 
2 large carrots, peeled 
1 red pepper 
1/2 onion 
1/2 head cauliflower 
1/2 c. corn 
1 T white balsamic vinegar 
2 T olive oil 
salt and pepper 
1/8 tsp mrs.dash 
1tap garlic minced 
1/3 C.white wine 
32 oz chicken broth 
1 can 15oz. cannelloni beans and be sure rinse beans 
1/4 c. red quinoa

Preheat oven to 375 degrees. Cut all veggies in large pieces, except for the celery & corn. Mix broccoli, carrots, peppers, onions, & cauliflower with vinegar, olive oil & spices. Put on a cookie sheet covered in parchment paper. Roast for 20 minutes, or until brown but not completely tender. 

In a large stock pot on your stove, saute celery & garlic. Add in your wine. Chop roasted veggies into bite size pieces. Add to stock pot. A chicken stock, quinoa & beans. Add salt & pepper to taste. Add in more spices if needed. Cook on low for 30 minutes, or until quinoa is completely done. 

Serving Suggestions:
- Serve with a sandwich for a full meal. 
- Sprinkle with some mozzarella
- Add in some cut up chicken or pork sausage or brats

Reesie's Ham and bean soup

4 medium carrots, peeled and diced
4 stalks of celery, diced
1/2 large onion, diced
4 stalks w/ leaves of swiss chard, chopped
4 small red potatoes, diced
2 tsp garlic
3 T olive oil
4 cups diced ham
10-12 oz. dried mixed beans
1/2 cup black eyed peas
3 cups chicken broth
5 cups ham stock, using ham base if you can't find prepared
pepper to taste

Rinse beans and then soak in water for at least a couple of hours. This works best if you can soak overnight. Rinse again and drain before adding to your soup.

In a large stock pot, heat olive oil before adding in all of your vegetables except the potatoes. Saute until soft. Add in the chicken stock, then potatoes, beans and then ham. Add in ham stock and pepper. Bring to a boil. Reduce temperature and cover. Let simmer for at least an hour before serving.

Tips
 - You can cook in the crockpot on low for 6-8 hours. 
 - You could substitute frozen vegetables (corn would be good) if needed, although don't add until towards the end so they don't turn to mush. 
 - Substitute the chard with spinach or kale.