Black Bean Tomato Soup

It has gotten chilly in Florida (I could do without that!) and soup weather is here. I've really been amiss with not getting things posted and hope you know I'm still here cooking away. This black bean soup seems lengthy but most of the ingredients are spices and canned goods. This has an amazing flavor that I think you'll love. Go ahead, get out your soup pot and get to cooking.

• 1 medium red onion, peeled and diced
• 1 tablespoon minced garlic
• 1 jalapeno, seeded and diced
• 1 tablespoon cumin
• 2 teaspoons oregano
• 2 teaspoons maple syrup
• 1 teaspoon black pepper, freshly ground
• 1/2 cup dry white wine
• 2 1/2 cups vegetable stock
• 2 (15 ounce) can's diced tomatoes, fire-roasted
• 1 28-ounce can crushed tomatoes
• 3 cans black beans, drained
• juice from 1 lime
• handful of chopped cilantro (or more to taste)
• corn tortilla chips to serve along

Heat 2 tablespoons water in a heavy dutch oven over medium heat. Add the diced onions and cook, stirring occasionally, until translucent. About 5 minutes.

Add garlic, jalapeno, cumin, oregano, maple syrup and black pepper. Stirring constantly for a minute.

Add the wine, stock, all the tomatoes and black beans to the pan. Give it a good stir.

Bring to a boil, then reduced heat to medium-low and let simmer about 30 minutes.

Squeeze in juice of a lime and taste. If you want more lime you can add it now or per serving.  Sprinkle with cilantro. I reserved some cilantro and a lime slice for each bowl.

This was so good. It's not a super thick soup. You could always add less broth or puree some of the soup to thicken it up. We loved the flavor and texture.

Enjoy!!

All the Veggies Soup

We had so much fresh produce it wasn't funny. We had purple potatoes from our 1st CSA box and Bok Choy, zucchini, yellow and pattypan squash from last weeks box. So I decided I'd whip up a big pot of soup, freeze some and eat some. This turned out so good. If you don't have all of these veggies, just open up the frig or freezer and use what you do have on hand.

• 1 can diced, tomatoes (no salt added)
• 1 carton unsalted Vegetable Stock
• 2 cups or more of water
• 1 cup purple hull peas
• 2 small zucchini, sliced into moons
• 2 small yellow squash, sliced into moons
• 2 small patty pan squash, cut into cubes
• 1 medium, sweet onion, diced
• 2 small sweet potatoes, peeled and diced
• 3 cloves garlic, minced
• 2 medium purple potatoes, peeled and diced
• 1 large carrot, peeled and cut into half moons
• 1 large bell pepper, cut into bite-sized pieces
• 1 large bok choy, chopped
• 1 cup frozen corn kernels
• 1/4 box alphabet noodles

Saute onion and garlic in a splash of broth, until onion is translucent.

Add the broth and peas and cook about 15 minutes.

Add purple and sweet potatoes and the can of tomatoes with their juice. Stir and cook another 15 minutes.

Add the rest of the ingredients and enough water that everything is submerged. Stir well, bring to a boil, then lower to a simmer and cook until everything is tender (but not falling apart.)

Add the pasta and cook according to the package directions (about 7 minutes.

If needed add more water so it doesn't get too thick. Serve with a splash of your favorite hot sauce.

Enjoy!

Sweet Potato & Black Bean Soup

Taking advantage of the sweet potatoes in our CSA basket we tried making a sweet potato and black bean soup. This was yummy, quick and filling. It was cooler today and we enjoyed this warm, flavorful soup.

• water for sauteing vegetables
• 1 sweet onion, diced
• 5 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 medium jalapeno, minced (seeds and membrane removed)
• 1 smallish sweet potato, diced
• 1 cup butternut squash, diced
• 1 can (15 ounce) diced, fire-roasted tomatoes
• 1 can (4 ounces) green chiles
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon shili powder
• 1/2 teaspoon ground coriander
• 1 can coconut milk
• 1/2 cup canned pumpkin puree (mine was frozen in the pic)
• 1 can black beans, rinsed and drained
• 1 1/2 limes juiced

Heat water in a soup pot. Add onion and saute until translucent. Add more water as needed to keep from sticking

Add garlic, ginger and jalapeno and cook for about 1 minute longer. Add more water as needed to keep from sticking.

Add sweet potato and squash and cook 2-3 minutes.

Add tomatoes, broth, cumin, chili powder, coriander and bring to a low boil . Reduce heat to simmer, cover and cook about 10 minutes.

Add lime juice. Taste for spices and add more or one or another if you wish. I served with balsamic rice and a garnish of cilantro.