Adapted from a recipe online, we loved this soup! Winter is such a perfect time for soup. It makes a large quantity and is so filling. We are able to eat much of the week, and my husband never tires of it! I use my food processor to chop the onions, celery, garlic and jalapeño.
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, chopped fine
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves
- 4½ teaspoons ground cumin
- 1 jalapeño chopped (or can use 1/2 teaspoon red pepper flakes)
- 4 (15-ounce) cans of black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, tortilla chips, salsa
- Heat the olive oil in a soup pot over medium and add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and jalapeño and cook about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook beans are very tender, about 30 minutes.
- Using a stick blender blend most of the soup, leaving some whole beans and carrots (don’t worry about amounts, and you will know when you see it!) Stir in lime juice and salt and pepper, to taste. Serve with tortilla chips, diced avocado, salsa.. and if you want to be dairy, use some sour cream or grated sharp cheddar.
Thanksgiving 2014: working on cornbread recipe to use in my stuffing and to eat! It had to be dairy free and I didn’t want to use a dairy substitute..so..I found this recipe on Food.com and tweaked..here it is! It is a moist cornbread, but crumbly to eat.
Combine well, these dry ingredients in a bowl:
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
1/4 cup natural turbino sugar (the large granule brown)
1/2 teaspoon salt
Add the following to the dry ingredients until just mixed:
1 cup plus 2 Tablespoons water
1/3 cup oil (I use olive)
Place mixture in 8 inch square pan. Bake 425 for 20-25 minutes until lightly brown. .
A delicious go to soup for a hearty meal. Easy to make for a quick dinner. Makes about 12 servings. Serve with warm bread. Enjoy!
2 large carrots
2 ribs celery
1 medium onions
2 clove garlic
1 Tablespoon olive oil
4 cups vegetable broth
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes undrained
2 (15 ounce) different cans beans drained and rinsed (your choice: kidney, canellini, garbanzo, pinto, black)
1 and 1/2 cups shredded green cabbage
1 tablespoon dried basil
1.5 teaspoon dried parsely
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat/whole grain pasta (elbows, rigatoni..your choice) cooked and drained and set aside.
1. In food processor chop carrots, onions, garlic and celery.
2. In large soup pan, cook chopped veggies until tender in tablespoon of oil.
3. Add broth, sauce, tomatoes, beans, cabbage and seasonings, stir to mix.
4. Simmer about 1/2 hour until cabbage is tender.
5. Add cooked noodles, simmer to heat noodles through.
6. Serve with grated parmesan cheese