Black Bean Soup

Split Pea soup not your favorite?!?  I don't blame you; some of my family (I won't mention names here) find the green color unappetizing.  So  here is a great soup to pair with Spa Soup for a variety of healthy options at the dinner table.



Black Bean Soup
3 (15-ounce) cans black beans
1 medium onion, chopped
2 cloves garlic, minced
3 assorted bell peppers (green, red, yellow) chopped
1 Tablespoon oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 1/2 cups water
1 Tablespoon vinegar
1 teaspoon sugar
1/2 cup brown long grain rice
4 oz plain greek yogurt
1 bunch green onion, chopped
1 large tomato, chopped

Rinse and drain the black beans.  In a large saucepan, saute the black beans with the onion, garlic and peppers until the onion is tender.

Add the tomatoes, tomato sauce, vinegar, and sugar.  Mix well.  Simmer, covered, for 1 hour.  Stir in the uncooked rice.  Simmer, uncovered for another 30 minutes.

Spoon soup into bowls.  Top with a dollop of plain Greek yogurt, a sprinkling of green onions and some tomato.

Enjoy!

Random tips/variations:
When I'm in a rush, I reduce the simmer time to 20 minutes and just stir in some day  old rice.
When I want to indulge, I sprinkle a little cheddar cheese and crushed tortilla chips on the top as well!  When I feel the need for heat, I add a couple shakes of Tobasco.

Spa Soup

I sure did enjoy my Thanksgiving!  And boy, I am ready for some caloric/sugar/PIE detox.  This recipe comes from Savor the Moment-- Entertaining without Reservations.  All the greens make this soup healthy, full of vitamins and a great way to fill up with out busting another button on the jeans... just saying... not from experience right?

Buy it Here!

Spa Soup
10 cups water
1 1/2 cup dried split peas
1/4 teaspoon thyme
1 bay leaf
2 cups chopped carrots
1 cup chopped onion
1 cup chopped white portion of leeks
2 cups packed fresh spiniach
1 cup frozen green peas, thawed
1 teaspoon salt
1/2 teaspoon pepper

Bring water to a boil in a saucepan and add the split peas, thyme and bay leaf.  Reduce heat and simmer, loosely covered, for 30 to 40 minutes or until the peas are tender.

Add the carrots, onion, leeks, spiniach, green peas, salt and pepper.  Simmer, uncovered, for 30 minutes or until the carrots are tender.  Discard the bay leaf.

Reserve 2 cups of the soup.  Pour the remainder of the soup into a blender and process until smooth.  Combine with the reserved soup in a saucepan and reheat.  Serve and enjoy!

Garden Fresh Dinner

I'm a little nervous.  I've been meaning to make this soup for a few weeks but keep chickening out.  Why?  ZUCCHINI!  Why do I have such a hang up about zucchini?  Bill says it's the texture that bugs me.  Yes, that and usually zucchini doesn't taste like anything.  So as we speak, (not literally)  I am beginning this recipe.  I will comment and post a pic later.

Savor the Moment

This recipe is from one of my favourite cookbooks (thanks Annette Robino!)  She gave it to me on a business trip to Miami and I have treasured it since.  I have loved every recipe I have tried in this book.  So, DEEP BREATH, here we go...

Zucchini Basil Soup
2 cups chopped onions
3 garlic cloves, minced
2 tbsp chopped fresh basil (2 tsp dried)
1/2 tsp dried thyme
2 tbsp unsalted butter
8 cups chicken broth
14 small zucchini (8 cups chopped)-- one large from your neighbour’s garden
3 tbsp uncooked rice
1/3 cup cream cheese

Saute the onions, garlic, basil and thyme in butte in a large sauce pan over medium-low heat until the onions are tender.  Add the chicken broth and the zucchini.
Bring to a boil and stir in the rice.  Simmer, covered, for 30 minutes or until the rice is tender, stirring occasionally.  Stir in the cream cheese until melted.

Using a hand-held food blender (or a regular blender-- do a few batches) blend until smooth.  Season with salt.  Garnish with a basil leaf and a dollop of cream cheese.


The cook book recommends serving Zucchini Basil Soup with Tuscan Bread Salad.  This is AMAZING SALAD!!!!  A great way to use your garden tomatoes when you are tired of making salsa.


Tuscan Bread Salad
4 large tomatoes, chopped (or 8 if you have a ton to use)
2 bell peppers (yellow or red), chopped
6 oz mozarella cheese, cut into 1/2 inch pieces
1/3 cup chopped fresh basil (1 heaping Tbsp dried)
3 tbsp Olive Oil
3 Tbsp balsamic vinegar
6 cloves garlic, minced
salt and pepper to taste
8 oz Italian or French Bread*

Combine tomatoes, bell pepper, cheese and basil in a bowl.  Whisk the olive oil, vinegar and garlic in a small bowl.  Season with salt and pepper.  Add to the tomato mixture and mix well.

Cut bread into 1-inch cubes.  Spread on a baking sheet.  Broil for 1 minute or until the cubes just begin to brown, stirring once.*  Add to the salad and mix gently.  Serve immediately.

Serves 4+
*Really?!?  Erica's short cut. Break out your favourite croutons (2-4 cups depending on taste) and mix in.

Happy Healthy Eating