Adzuki Butternut Squash Soup

Day One- Fresh and Delicious on its Own

After Day One- AMAZING with cooked rice or barley!

One day last week we were snowed in and I was ready to cook!

I pulled some squash and tomatoes out of the freezer, and some adzuki beans out of the pantry. I'm probably pronouncing it all wrong, but I love the way that sounds. Adzuki, adzuki...ADZUKI! I had picked a little bag of these cuties up a few months ago because they caught my eye and I thought they were simply adorable. Googling for recipes, I found quite a few intriguing ideas! In Asia, these beans, which are also called Red Dragon beans, are often used as a dessert, like in this awesome-sounding recipe. They are also the base for many bean pastes; if I ever get ambitious enough, I'll try this using this as the filling. These cute little beans could also be the base for a really homey sounding dish, found here.

Google is my friend when it comes to recipes! This soup turned out really tasty, and warmed up my -13 degree, blizzardy day. Adzuki beans may be just another bean (you could certainly use them in good old chili, after all), but darnit, they are so cute, you've just got to buy some, and then try a new recipe! If you are into a bit of spice (just the right amount), you may just like this recipe.

A little summer harvest, pulled from the freezer. Can't think of a better day to use them!

Don't forget how awesome this gadget is when you've got garlic to mince:
originally posted about it here!

For me, the cilantro/oil mixture was a must...perfect topping for this soup.

I left the tomatoes partially frozen to make them super easy to chop.

SOURCE HERE

Adzuki Butternut Squash Soup

You can use vegetable stock if you want, just don't add as much salt. Try serving over brown rice!

2 T. olive oil
1 t. cinnamon
2 t. finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 t. salt
2 onions
6 cloves garlic, minced
4 c. butternut squash, peeled and cut into 1/4 inch dice (I used diced acorn squash frozen from the fall)
5-6 c. water (can use broth, but cut back on the salt if you do)
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans
cilantro drizzle (optional, but highly recommended)

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two--until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water (next time I may cut down to 4 cups). Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the squash begins to soften--5-10 minutes. Once the squash has softened, use a potato masher and break up the squash pieces a bit (I just used the back of my spoon and mashed a bunch of squash cubes against the inside of the pot until I was satisfied). Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro. Serves about 8. To make the cilantro drizzle, finely mince a handful of cilantro, put in a bowl or jar and pour just enough olive oil to coat the cilantro when stirred. Add a couple shakes of salt if you want. This cilantro drizzle is awesome, because it keeps the cilantro tasty and green for days in the fridge.

Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living(Arsenal Pulp Press, 2008)

Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Black Bean Pizza

I am always looking for filling, tasty, meat free pizzas. This recipe is the BOMB! I had to add freshly chopped cilantro, it was just begging for it. I didn't have an avocado, but it was great without it!

Black Bean Pizza

1 15 oz can black beans, drained and rinsed

1 c. thawed frozen corn kernels

4 plum tomatoes, chopped into ¼ inch pieces

½ c. chopped scallions

1 t. ground cumin

1 t. chili powder

1 avocado, diced into ¼ inch pieces

½ t. salt

¼ t. black pepper

16 oz pizza dough, regular or whole wheat (I used this recipe, it was perfect!)

1 c. shredded sharp cheddar

1. Preheat oven to 450 degrees F.
2. In medium bowl, combine the black beans, corn, tomatoes, scallions, cumin, chili powder, avocado, salt and black pepper; set aside.
3. Spread pizza dough out on baking pan or lightly floured surface if using preheated baking stone.
4. Top with black bean mixture, sprinkle with cheese and bake for 15-20 minutes or until crust is golden brown.
   
   
   Source HERE
   
   
   

   

   Make sure to rinse and drain your black beans very well.

   
   

   

   Mix everything up in a bowl

   
   

   

   Gotta get some cilantro ready-this pizza was made for it!

   
   

   

   Pre-Cilantro, and...

   
   

   

   Post-Cilantro! YUM!

   
   

   
   

   

   Leftover slices freeze very well. Just reheat a slice in the oven at 350 for 15 or so minutes when you get a hankering for some filling, delicious black bean pizza!

   
   

Huevos Rancheros Verdes

Plain...

Or even better, with salsa on top

We've tried a few ways with Huevos Rancheros (I don't know about you, but I love to just SAY huevos rancheros...huevos rancheros...can't quite roll that r, but the words roll off my tongue so smoothly!). This recipe is pretty simple and everyone in my house loves it, so it's a keeper. I've only used red salsa in this recipe (so I guess it would atually be Huevos Rancheros Rojo?), but when the farmers market is back I plan to get some tomatillos and try it with homemade green salsa (the green salsa from the store just isn't the same, and none of us love it).

*Note: The recipe says to coat the tortillas with cooking spray, but as usual, I use my mister. I only have one mister, with olive oil. The olive oil flavor didn't effect the taste of the recipe at all, but I really need to get another mister and fill it with canola oil.

Huevos Rancheros Verdes

http://www.eatingwell.com/recipes/huevos_rancheros_verdes.html

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 1/2 cups very thinly sliced romaine lettuce
• 1 scallion, sliced
• 2 tablespoons chopped fresh cilantro
• 3 teaspoons canola oil, divided
• 2 teaspoons lime juice
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1 15-ounce can pinto beans, rinsed
• 1/2 cup prepared green salsa , (see Tip)
• 8 6-inch corn tortillas
• Canola oil cooking spray
• 3/4 cup shredded sharp Cheddar cheese
• 4 large eggs

Preparation

1. Preheat oven to 400°F.
2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)
5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.

Nutrition

Per serving : 396 Calories; 18 g Fat; 6 g Sat; 5 g Mono; 234 mg Cholesterol; 42 g Carbohydrates; 20 g Protein; 8 g Fiber; 563 mg Sodium; 474 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 medium-fat meat, 1 fat

Tips & Notes

• Tip: Green salsa (sometimes labeled salsa verde or tomatillo salsa) is made with tomatillos, green chiles and onions. Look for it near other prepared salsa in large supermarkets.

Three Layer Mexican Pie

This is a recipe that I make when my freezer is running low on quickly-grab and eat meals. It is delicious and filling, and we enjoy a meal of it before I freeze the rest in individual portions for later.  I'm not sure if the family is sold on the whole 'faux cheese' idea, but adding a little shredded cheddar cures their hesitation quickly (and of course ends the 'vegan' status of the dish, but that's ok--none of us are actually vegan). I personally love to dabble in vegan recipes that rely on whole, healthy ingredients.

On a day when I know I'm gonna be famished for lunch, this is great to take from the freezer and warm up to eat with tortilla chips.

Three Layer Mexican Pie (fatfreevegan.com)

Bottom Layer:
Beans and corn
Mix together and layer in bottom of 9X13 baking pan:

1 can black beans (drained and rinsed)
1 can dark red kidney beans (drained and rinsed)
1 can sweet corn with peppers (drained and rinsed)
1 can chili beans in sauce (hot or mild)
1 TBS dehydrated onion flakes (or finely diced fresh)

Middle Layer:
Nacho Cheaze (based on recipe from Healthy Heart Foundation)
Combine in food processer or blender:

1 can great northern beans (drained and rinsed)
6 TBS nutritional yeast (not brewer’s yeast)
1/2 C salsa (hot or mild)
2 TBS lemon juice
1 tsp onion powder
1 tsp any type of prepared mustard

Blend until very smooth and creamy; pour over beans.

Top Layer:

1 bag of Hashbrown potatoes

I used Simply Potatoes Southwestern Hashbrowns but you can use regular hashbrowns mixed with 1 TBS chili powder

Spinkle hashbrowns over cheaze sauce

Bake at 375 F for 45 minutes or until hashbrowns are brown and cheaze is bubbly.

Easy White Chicken Chili

This is my current favorite chicken chili. The lime and cilantro add the perfect tang, while the hominy makes each bite chewy and fulfilling. And to think, for the longest time I thought I hated hominy! This stuff is amazing! Crushed tortilla chips and sharp cheddar cheese on top of the soup gives it an extra bang, but I think it's delicious with no toppings. YUMMY yum!

Easy White Chicken Chili

1 T. canola oil

1 medium onion, chopped

1 (16 oz) can golden hominy, drained

1 (16 oz) can great northern beans, rinsed and drained

1 (14 oz) can low-sodium chicken broth 

1 1/2 c. diced cooked chicken breast

1/4 c. lime juice

2 T. chopped cilantro

1/4 t. cumin

1/4 t. ground black pepper

shredded cheese, crumbled tortilla chips

Heat oil in a large saucepan over medium heat; add onion and cook for 3 minutes. Stir in hominy, beans, broth, chicken, lime juice, cilantro, cumin and pepper. Increase heat, cover and bring to a boil, stirring occasionally. Top with cheese and serve with salsa, chips and more cilantro, if desired.

Tomato-Rice Soup with Roasted Garlic and Navy Beans

Oh wow, this soup hit the spot on so many levels. The roasted garlic was just the right touch. Noah couldn't get enough of it! I'm not sure how he fit so many bowls into his little tummy at once, but it kept disappearing and he kept asking for more. I found the soup very tasty and fulfilling. Great soup to divide into individual portions in freezer containers for later!



Tomato-Rice Soup with Roasted Garlic and Navy Beans

TooManyLegos via Veganomicon

2 bulbs roasted garlic (top sliced off, drizzled with olive oil, wrapped in foil and roasted at 400 for 30 to 40 mins)

1 T. olive oil

1 medium yellow onion, diced as small as possible

1 c. long grain brown rice

2 bay leaves

2 t. dried thyme

1 t. dried marjoram

2 t. salt

several pinches freshly ground black pepper

2 (28 oz) cans crushed tomatoes

1 (15 oz) can navy beans, drained and rinsed

56 oz water (fill up tomato cans)

Preheat soup pot over medium heat. Saute the onions in the olive oil for 5-7 minutes, until translucent.

Add rice, bay leaves, thyme, marjoram, salt and pepper. Cook, stirring, for about 2 minutes. Add the crushed tomatoes and the water, and bring to a boil. Lower heat to medium-low, cover, and simmer for about 45 minutes.

Squeeze roasted garlic out into a bowl and smash it with the back of spoon to make a smooth paste. Add to the soup once the rice is nearly tender. When the soup is completely cooked, add the navy beans and heat through. Remove bay leaves and serve!

Southwestern Pinto Bean Burgers with Chipotle Mayo

The flavor of this bean burger is awesome! The chipotle mayo adds great spice to it as well--but I think the burger stands alone just fine. This will become a staple in our house. I did have a problem with the patties holding together as I cooked them, so next time will make 6 or 8 smaller burgers and I think they'll hold together much better. I cooked them until they had a nice golden crust on each side, and once I carefully laid a patty on a bun and smooshed it all together, the sandwich held together fine while eating it. YUM!

Southwestern Pinto Bean Burgers with Chipotle mayo
The-Skipper-Bunch via Cooking Light

1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

--- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Assemble burgers.

Wild Mushroom and Greens Soup

This is a simple mushroom soup that is great if you need to use up some greens. I had a bunch of chard from my CSA that needed a home, and this is where it went! I was able to find each type of mushroom needed at Meijer. The different mushrooms add such nice texture. I halved the recipe and froze portions for myself for lunches, because although I find it filling and good, my family is not crazy for greens in their soup. One of these days I WILL convert them!

WILD MUSHROOM, WHITE BEAN AND GREENS SOUP

Souper Jenny

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

3 garlic cloves, peeled and minced

4 cups shiitake mushrooms, cleaned and quartered

4 cups oyster mushrooms, cleaned and quartered

8 ounces button mushrooms, cleaned and sliced

1 cup dry sherry

4 cups white beans (canned), rinsed

2 bunches of your favorite winter greens, chopped (kale, Swiss chard or broccoli leaves)

4 quarts low-sodium vegetable broth

Preparation

Heat olive oil in soup pot. On medium heat saute onion and garlic until soft. Add all mushrooms and saute until soft. Add sherry and broth and bring to a boil. Lower heat, add greens and white beans and simmer 45 minutes. With a hand blender, pulse soup a few times. If too thick for your taste, add more broth.

Crispy Southwest Chicken Wraps

These wraps are so delicious! The tortillas had a nice crisp on the outside, and the filling tastes wonderful. I use shredded rotisserie chicken, but I think this would be good even without meat. The recipe says to spray with cooking spray, but this is a recipe where my olive oil mister comes in handy. I use my favorite base rice, which is almost always on hand in the fridge. Everyone in the family loves these!

Crispy Southwest Chicken Wraps
CallMeLou

*Makes 6 wraps*

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center (it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Sausage, Leek, Carrot and Butter Bean Stew

This was unique and tasty. Everyone in the family approved of and liked it. I was skeptical of using the wine, because it called for a lot, but after cooking down, the flavor was wonderful. I will be making it again!

Sausage, Leek, Carrot and Butter Bean Stew

Ingredients

Sausages (I usually use 4-5 chicken apple sausages)--could use a multitude of types,

even 'faux' vegetarian sausages

Olive Oil for frying

2 cloves of garlic, crushed

2 medium leeks

2 medium carrots, sliced

1 c. white wine

1 c. chicken stock (2 c. if you want more of a soup rather than thick stew)

1 can (14 oz) butter beans (*see note)

salt and freshly ground pepper

parsley, roughly chopped, for garnishing

1. Brown the sausages in a little olive oil for about 10 minutes.

2. Add the garlic and leek to the sausage pan and cook until softened.

3. Add the carrots, wine, chicken stock and butter beans, then simmer for 30 minutes.

4. Remove the sausages from the pan, place on chopping board, and slice into 1/2 inch slices. Return to pan.

5. Simmer slowly until sausages are fully cooked and flavors are melded, about 15 to 20 minutes.

*note: dried beans can be used. Take 7 oz of dried lima beans and let them soak in plenty of cold water overnight (12 hours). Drain, rinse, then boil for 30 minutes, until soft but not mushy.

Veggie Burger

I'm always looking for a good veggie burger recipe. This one really did have great texture and flavor, especially leftover the next day. The next time I make it, though, I will add a little punch with either cumin, chili powder, smoked paprika or worcestershire sauce. Or, I will try one of the tips following the recipe to top the burger off. Though good, the recipe could use just a little more spice/flavor. I will be making this again, especially when the time comes to start using up garden zucchinis!

VEGGIE BURGER

SERVES 6 
PREP TIME: 10 MINUTES 
COOK TIME: 16 MINUTES (PLUS 1 HOUR RESTING)

4 teaspoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 yellow squash, grated
1 zucchini, grated
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup canned black beans, rinsed and drained
1 egg, beaten
1 teaspoon paprika
2 tablespoons chopped Italian parsley
1 ½ cups rolled oats
All-purpose flour (for dusting)
4 multigrain buns, sliced
½ cup mixed greens (optional)

1. Heat 2 teaspoons olive oil in a large skillet over medium-high. Add onion and reduce heat to medium. Add the garlic and sauté for 3 to 4 minutes, until soft. Mix in carrots, squash, zucchini, salt, and pepper. Cook for 3 to 4 minutes more, or until soft. Mix in black beans, egg, paprika, parsley, and oats. Remove from heat, transfer to a bowl, and let rest at room temperature for 1 hour.

  TOP IT OFF   

• Be saucy Punch up your burger with soy sauce, hummus, salsa, or tzatziki all add a hint of flavor without a lot of fat.
• Get creative For an extra produce boost and added texture, crown your burger with shredded carrots, diced avocado, or a handful of dried cranberries.
• Go naked Lose the bun entirely and enjoy your patty on a bed of spinach; drizzle with your favorite lowfat dressing.

Pizza with White Bean Puree & Fresh Tomatoes

I love the way this pizza tastes! My two oldest sons loved it too. It's nice to have a variety on pizza night. It reheats well, even though the crust loses its crisp; I like eating the leftover slices over the next couple days warmed up and folded over like a pita. Another thing I love about this recipe is the simple bean dip recipe it uses. I can get all my kids to eat hummus, but some hummus recipes are decidedly strong in flavor. This one is smooth, creamy, and the sage gives it just the perfect touch. I will file the dip recipe in its own place, since we'll be making it on its own often.

Pizza with White Bean Puree & Fresh Tomatoes

Ingredients

3/4 c. water

1 clove garlic, cut in half

1 15 oz can cannellini or great northern beans, rinsed (or 2 c. precooked beans)

1 T. extra virgin olive oil

1 t. finely chopped fresh sage or 1/4 t. dried rubbed

1/8 t. salt

freshly ground pepper to taste

1 pound prepared whole wheat pizza dough (or make your own: I used this)

4 T. freshly grated Parmesan cheese (I used the stuff in green can...hey what can I say?)

6 plum tomatoes, sliced

2 scallions, thinly sliced

1/2 t. crushed red pepper

1. Preheat oven to 500. My oven tends to smoke a lot (needs cleaned, no time), so I usually go with 450 when making pizza.

2. Combine water and garlic in saucepan and bring to a boil over high heat. Add beans and return to boil. Drain, reserving 1/4 c. of the cooking liquid. Allow beans to cool for a while, then puree in food processor with olive oil and enough reserved liquid to make a thick, smooth paste. Stir in sage, salt and pepper. (I still have yet to receive a food processor...I use this for almost everything instead).

3. Spread your dough out into your prepared pan , piercing with a fork a few times to prevent air bubbles from forming. The original recipe said to make 2 seperate 12 inch pizzas, but I made one big one in my trusty baking pan. Prebake crust until lightly browned, 5 to 6 minutes.

4. Spread the white bean puree over your crust, then sprinkle 2 T. Parmesan over it (if making 2 smaller pizzas, divvy up your ingredients over both). Arrange tomato slices over the top, and sprinkle the green onions, remaining Parmesan, and red pepper flakes on top. Lightly mist with olive oil spray (you could probably skip that...but I do happen to have one of these).

5. Bake pizza until bottom and edges of crust are browned, 5 to 7 minutes. Slice and serve!

Brothy Black Bean Soup

I call this 'brothy' black bean soup because I am still searching for the perfect 'thick' black bean soup. So whenever I find that elusive recipe, I'll be able to distinguish between them by name. I LOVE the flavors in this recipe, and brothy is NOT a bad thing at all...sipping it from a small cup is just as good as eating it from a bowl. It is good plain, or with a bit of sour cream and cilantro on top. I'll make this soup often!

Brothy Black Bean Soup

2 T. olive oil

1 c. finely chopped onion

1 carrot, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

1/2 t. ground cumin

1/2 t. ground coriander

3 c. vegetable stock

1/2 c. fresh orange juice (I did happen to squeeze some oranges, but I'm sure ready-made juice would be fine)

1 15-oz can black beans, drained and rinsed (or used precooked black beans, 2 c.)

1/4 t. pepper

1/8 t. red pepper flakes

salt to taste

Heat the oil in a soup pot over medium heat, and add onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes. Add the cumin and coriander, stir for about 30 seconds.

Stir in all the remaining ingredients, except the salt. Increase the heat to high and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.

Transfer 1 c. (or more) of the beans and liquid to a blender and puree until smooth. Sitr the pureed mixture into the soup. Taste and adjust the seasoning. Serve with sour cream and fresh cilantro, if desired.

Source: A Beautiful Bowl of Soup by Paulette Mitchell

White Chicken Chili

Simple and delicious! I only use a sprinkle of the cayenne because one of the boys is ANTI-spice right now. Out of all the white chicken chili recipes I've made, this one is my favorite.

Ingredients

1 to 1.5 pounds chicken

1 t. beef base

1/2 c. water

2 c. chicken broth

48 oz Randall Beans

1 t. olive oil

2 c. chopped onions

2 cloves garlic, chopped

1 small can green chiles, in juice

2 t. cumin

2 t. oregano

1/4 t. cayenne pepper

Dice up the chicken, cook in pan with water and beef base until water is gone. In separate pan, fry olive oil and onions until onions are transparent. Place chicken and the rest of the ingredients in the pan, simmer for 30 minutes.

Pumpkin Black Bean Soup

I found this gem on babycenter's cooking board last winter and I've made it countless times. I am in LOVE with this soup!

Pumpkin Black Bean Soup~*~Sandy~*~ via The Six O’Clock Scramble

1 T vegetable oil
1 1/2 cups chopped onion (about 1 small onion)
3 garlic cloves, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) whole tomatoes, drained
1/2 tsp salt
Pepper to taste
1 can (15 oz) pumpkin
3 1/2 cups vegetable or chicken broth
1 tsp cumin (or curry)
2 T dry sherry (can use applejuice, but I think the sherry adds awesome flavor)

**pinch of sugar
Sour cream for serving

In a stock pot, heat the oil over medium-high heat. Add the onions and garlic and sauté them until they are softened, about 5 minutes.

Chop the beans and tomatoes in a food processor or blender until they are pureed with some chunks remaining. Add them to the onions and garlic. Add the remaining ingredients, except the sour cream.

Mix the soup well, bring it to a gentle boil, and simmer it for 20 minutes. Serve it with a dollop of sour cream.

Makes 6 servings

Calories 140, total fat 3.5g sat fat 0g, cholesterol 0mg, sodium 580mg, total carbs 23g, dietary fiber 6g, protein 5 g, sugar 7g