soup

simple black beans

Mains, Recipes, soup
Nov 06

1  lb dry black beans

 

 

1  onion, chopped fine

 

 

3   cloves garlic

 

 

4  cups filtered water

 

 

1   bay leaf

 

 

3  T New Mexico City Chile Powder

 

 

2  T cumin

 

 

S+P

Warm olive oil, ghee or refined coconut oil and add onion + jalapeño until softened.  Add garlic and stir for a minute or two.  Add spices and bay leaf, then water and beans.  Simmer for two to several hours covered.  

Test a couple of beans.  If soft,  remove lid from pot and simmer until most of the water covering the beans has boiled off.  

For black bean soup,  allow beans some time to cool and blend in batches in a Vitamix or other high speed blender.  Return to the pot and add more spices, salt + pepper to taste.  Garnish with cilantro, Cholula, toasted tortilla strips + avocado!

roasted acorn squash, swiss chard + chickpea soup

Recipes, soup
Oct 22

Sometimes I make this soup and have it most of the week………It makes me feel so good!  Feel free to add shredded chicken or shrimp for a protein boost!

2  C     bone broth or chicken broth or stock
4          cloves garlic
1/2       onion, finely chopped
2 T      flour
1 can   diced tomatoes
1          acorn squash, roasted and cut into cubes
1/8 C   white wine
1 C       corn, fresh or frozen
2 C       swiss chard, chiffonade
3 C       chickpeas, cooked or canned
1 t         sea salt
1/2 t      freshly ground pepper
1/4 t      cayenne 
4 T        ghee or red palm fruit oil

Melt the ghee or red palm fruit oil in a heavy bottomed pot or dutch oven and stir in the flour.  Add the chopped onions and after 3-5 minutes, add the minced garlic and spices.  Stir frequently until garlic is fragrant.  Deglaze the pot with the white wine, then add chicken bone broth or stock, tomatoes, corn, chickpeas and acorn squash.  Allow to simmer for 1-2 hours, then five minutes before serving stir in the swiss chard.  If you choose to add meat or seafood, do so right at the end if it is cooked prior or in the last half hour if raw.  Enjoy!

 

spicy bean soup

Recipes, soup
Feb 23

This soup is always a hit with everyone!  

1.5    quarts homemade chicken broth
2       cans Eden Organic red beans
2       cans Eden Organic black beans
2       cans Eden Organic cannellini beans
1       jar diced fire roasted tomatoes
2       ears fresh corn
4       T chili powder
2       T cumin
1/8    t cayenne
1       onion, diced
3       cloves garlic, minced
1      T chile in adobo
1      jalapeno pepper, minced
1      can of hatch chiles
2      T red palm fruit oil or whatever cooking oil you have on hand

to garnish….
cilantro
shredded cheese
sour cream
Cholula

Heat the oil in a heavy-bottomed pot or dutch oven and saute the onion until translucent.  Making sure the heat isn’t too high, add in the garlic and stir for a couple of minutes.  If the garlic burns it will become bitter, so I always lower my heat a bit and stir continously.  Add in the spices and incorporate with the onion and garlic for another one to two minutes.  Next, add in the broth, beans, tomatoes, chiles, jalapeno and corn.  Bring to a simmer for thirty minutes or as long as you want and it is ready!  If I have the time I will start mine the night before or as early in the day as possible and let it simmer away.