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Shrimp and Black Bean Soup

So here it is February 12th already….  Where has the year go to so far!!!  A great sunny day today but really cold…only in the 20’s….brrr..  Time for another soup recipe.  I wanted to use black beans so here is shrimp and black bean soup.  Another easy recipe and great with a nice hearty bread or a simple side salad.  A nice way to warm up after a brisk walk around the lake or just around the block.

Ingredients:Shrimp and Black Bean Soup

•    olive oil cooking spray
•    2 medium onions, chopped
•    2 medium tomatoes, cut into wedges
•    4 cloves garlic, minced
•    6 cups low sodium vegetable or chicken stock
•    1/2 cup water
•    30 oz. black beans, rinsed and drained
•    1 tsp ground cumin
•    1 tsp dried oregano
•    8 oz. peeled, deveined shrimp (I use large)
•    Sea salt and ground black pepper to taste
•    Finely chopped cilantro (optional)
Instructions:

Spray stockpot with cooking spray.  Heat over medium-high heat until hot.   Sauté onions and garlic celery until tender, about 5 minutes.  Remove onions and garlic and place in food processor.  Add tomatoes and  2 cups of stock and blend until smooth; return mixture to stockpot.  Add remaining 4 cups of stock, water, black beans and spices to stockpot and heat to boiling.  Reduce heat and simmer, uncovered for 10 minutes, adding shrimp after 5 minutes.  Season to taste with sea salt and ground black pepper.  Garnish with finely chopped cilantro if desired.

Enjoy!

Quinoa Black Bean Salad

Quinoa Black Bean Salad

So here is a really easy healthy dish for you to enjoy! Even though the recipe calls for cherry tomatoes, feel free to use fresh garden tomatoes too.  I used cherry tomatoes and yellow tomatoes from our garden to make this recipe today.  Quinoa is a great source of protein and a nice alternative to rice or pasta!

Ingredients:

•   1 cup quinoa, rinsed and drained
•   2 cups water
•   1/4 cup olive oil/flax seed oil mixture
•   juice of 2 fresh limes
•   1 tsp cumin
•   1/2 tsp red pepper flakes
•   15 oz. black beans rinsed
•   1 1/2 cups cherry tomatoes, cut in half
•   bunch green onions, finely chopped
•   1/4 cup fresh cilantro, chopped (optional)
•   sea salt and pepper to taste

Instructions:

In a medium saucepan bring water and quinoa to a boil.  Reduce heat to simmer  and cook until all water is absorbed about 15 minutes.  Let quinoa cool.

In a small bowl, whisk together olive/flax oil, lime juice, cumin and red pepper flakes.

Combine quinoa, black beans, tomatoes and green onions in a large bowl.  Drizzle oil mixture over quinoa mixture and toss in cilantro.  Season with salt and pepper.

Enjoy!

Black Bean Pumpkin Soup

Black Bean Pumpkin SoupIngredients:

•    1 ½ cups diced tomatoes
•    30 oz. black beans rinsed and drained
•    1 tsp olive oil
•    1 ½ cups finely chopped onion
•    1 tsp ground cumin
•    3 cloves garlic, minced
•    3 cups vegetable stock
•    2 cups cooked pumpkin
•    4 green onions thinly sliced
•    Sea salt and ground black pepper to taste

Instructions:

Place tomatoes and beans in a food processor; blend until about half the beans are smooth.  Set aside.

Heat oil in a large saucepan over medium-high heat.  Add onion and sauté for 5 minutes or until lightly browned.  Add garlic and cumin; sauté for 1 minute.  Add tomato and bean mixture, stock, pumpkin, salt and pepper; bring to a boil.  Reduce heat and simmer for 20 minutes, stirring occasionally.

Serve topped with green onion.

Enjoy!

I have to give credit and thanks to my daughter for this great picture of the black bean pumpkin soup.  She decided to add her own touch by adding the rose petal from her birthday roses!  She is a budding creative artist and exploring her many untapped talents.  Thanks and much love Taylor!

Vegetable Brown Rice Stir Fry

Vegetable Brown Rice Stir FryIngredients:

•    2 cups cooked brown rice
•    1 tbsp sesame oil
•    1 medium red onion, coarsely chopped
•    6 cloves garlic, smashed
•    3 carrots, washed and chopped diagonally
•    3 stalks celery chopped diagonally
•    2 medium sweet potatoes, peeled and cubed (1/2 inch)
•    4 green onions, coarsely chopped
•    2 cups cooked black beans
•    low sodium vegetable broth
•    low sodium soy sauce (to taste)
•    sesame seeds
•    ground black pepper (to taste)

Instructions:

Heat sesame oil in wok over medium-high heat.  Add onion and garlic and saute for 5 minutes or until vegetables are tender.  Add cooked brown rice, carrots, celery, soy sauce and sweet potato; cover and reduce heat to medium.  Add vegetable broth as needed to prevent sticking and cook until sweet potatoes are tender.

Remove from heat, add green onion, sesame seeds, black beans and black pepper.

Enjoy!

Vegetarian Bean Soup

This soup mirrors the beautiful colors of the autumn season.  It is a hearty, filling soup that warms the tummy and the soul.Vegetarian Bean Soup

Ingredients:

  • 1/4 cup dried organic black beans
  • 1/4 cup dried organic kidney beans
  • 1/4 cup dried organic great northern beans
  • 1/4 cup dried organic pinto beans
  • 1/4 cup dried organic navy beans
  • 1/4 cup organic lentils
  • 1/4 cup organic split peas
  • 1/4 cup organic barley
  • 2 organic yellow onions, chopped
  • 6 stalks organic celery hearts, chopped
  • 4 large organic carrots, scrubbed and chopped
  • 10 cups organic no salt vegetable stock
  • 28 oz can organic no salt crushed tomatoes
  • 1 organic bay leaf
  • 1/2 tsp organic crushed thyme leaves
  • 1/2 tsp organic ground black pepper
  • 1 organic red bell pepper, seeded and chopped
  • 4 cloves roasted organic garlic

Instructions:

Soak beans, lentils, peas, and barley in large saucepan and cover with water.  Bring to a boil over high heat.  Remove from heat, cover and let ingredients sit for one hour.  Drain, rinse and drain again.  Set to the side.  In a large pan, sauté onions, celery, and carrots.  Add sautéed vegetables, vegetable broth, tomatoes,  bay leaf, thyme and black pepper to the bean mixture and bring to a boil.  Cover and reduce to low heat.  Stir occasionally and cook for approximately 2 hours until beans and vegetables are tender.  Remove bay leaf.  Add chopped bell pepper and roasted garlic.  Simmer for an additional 5 minutes.  Serve as a main dish or pair with a salad.

Enjoy!

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