Quick Black Bean Soup

I have always loved black bean soup and most of the time I get it out, but every so often I like to make this quick recipe. Of course, it’s not exactly the same, but it’s still very tasty, very filling and also very healthy (lots of protein and fiber). I like my black bean soup really thick, but if you don’t then just add a cup or so of water/veggie stock/chicken stock. Hope you enjoy!

Ingredients (Serves 2):

  • 1 medium onion, chopped (I recommend saving a little for garnish)
  • 3 cloves garlic, minced or pressed (or more cloves if you love garlic like I do)
  • 3-4 tbsp extra virgin olive oil
  • 2 cans (15 oz each) black beans
  • 1 tomato, chopped OR 1 can (15 oz) diced tomatoes
  • 1 tbsp chili powder
  • sea salt & black pepper to taste
  • 1/2 cup fresh cilantro (optional)

Directions:

  1. Chop onions and mince/press garlic
  2. Saute onions, garlic, salt, pepper & spices in olive oil over low-medium heat until onions are tender
  3. Add black beans and tomato to the pot, cover, and let simmer on low heat for about 20 minutes
  4. Garnish with fresh cilantro and/or chopped onion
  5. Enjoy!

(unfortunately, I didn’t have any fresh cilantro, but the chopped onion is great too)

p.s. In general, forgive me if I don’t give enough specifics with my recipes. I am just so big on not following recipes EXACTLY (except when it comes to baking) that I know I probably leave some key info out at times. Please ask away if anything is unclear! :)

Carrot Soup

I haven’t tried this one yet, but it sounds pretty easy and delicious (if you like carrots).  It’s loaded with beta carotene, which is excellent for boosting immunity, healing infections and preventing macular degeneration among many other positive health benefits.

All Natural Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1 large leek, sliced
  • 2 pints vegetable or chicken stock
  • 4 organic carrots
  • 3 oz ground almonds
  • 2 egg yolks
  • seal salt & black pepper to taste

How to:

  1. In a large saucepan, heat oil and leek for about 5 minutes on medium-high heat, stirring to prevent burning
  2. Add stock, carrots & almonds
  3. Turn down to simmer and leave veggies to soften (about 15 minutes)
  4. Beat yolks in a bowl
  5. Blend carrot & almond mixture in a blender
  6. Pour into bowl with eggs yolks & beat
  7. Pour all ingredients back into saucepan, heating mixture gently
  8. Add salt & pepper to taste
  9. Serve with organic bread or croutons
  10. Enjoy!

{image via inspired2cook.com, which has another delicious sounding recipe for Roasted Carrot Soup}

Have a wonderful weekend!

And I want to wish an especially wonderful weekend and happy birthday to my fabulous friend & fellow blogger Monique! Best wishes & lots of love! xo

Roasted Cauliflower Soup

The kale and bean soup  last week apparently began a soup making rampage of sorts for me. Just ask my husband – I’ve been a cooking machine lately, but all I want to make is soup! The latest (and maybe 1 of my greatest I’m told) is this roasted cauliflower soup, which provided the two of us with two nights worth of dinner. FYI – it could last longer/feed more mouths if a certain someone (me) didn’t have about 3 bowls each night! What can I say? I love my soup :) Hope you love this one too! Last  night we had it with a huge mound of organic collard greens sauteed in garlic and oil. Did I also mention how much I love garlic?

All Natural Ingredients:

  • 4 tablespoons extra virgin olive oil
  • 1-2 tablespoons organic butter (optional, but definitely makes it creamier)
  • 7 cloves garlic ( 2 chopped + 5 roasted)
  • half an onion chopped
  • 4 stalks celery
  • 1 head of cauliflower roasted
  • 1 32 fl oz box of all natural chicken stock
  • dash of hot sauce (doesn’t make it spicy, just adds a touch of vinegary goodness. I like Frank’s Red Hot)
  • 1 tsp oregano
  • sea salt & black pepper to taste

How to:

  1. Preheat oven to 450 degrees
  2. Heat oil & butter in large pot
  3. Add onion, garlic (2 cloves) & celery
  4. Add sea salt, pepper & oregano
  5. Cook mixture on medium heat until soft/translucent
  6. Meanwhile, place cauliflower (broken into chunks) & garlic (unpeeled) on a baking sheet drizzled with extra virgin olive oil and sprinkled with salt & pepper
  7. Cook at 450 degrees for about 20 mins (or until tops start to get a little brown)
  8. Add chicken stock to pot
  9. Add roasted cauliflower & roasted garlic cloves (peeled)
  10. Add a dash of hot sauce
  11. Bring to a boil
  12. Let simmer on low heat for 45 minutes – 1 hour
  13. Emulsify with a hand blender (ideal) or a regular blender/food processor until smooth
  14. Enjoy!

love the smell as this soup gets started…onions…garlic… yummmmm

Threw in the cauliflower leaves and stem too (with the onions, garlic & celery) No waste and more nutrients!

Roasting the cauliflower & garlic cloves. Especially loved sampling the crispy, brown bits – delish!

The final product with lots of fresh pepper on top :)