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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)

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.



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!


•   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


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.


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


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.


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!

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