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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.



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!

Pumpkin Ravioli with Tomato-Sage Sauce

Pumpkin RavioliIngredients:


  • 4 cups cooked organic pumpkin
  • 1 tsp minced organic garlic
  • 1/8 tsp organic cinnamon
  • 28 whole wheat wonton wrappers

Tomato Sage Sauce

  • 2 tsp organic extra virgin olive oil
  • 2 tsp minced organic garlic
  • 2 medium organic tomatoes, chopped
  • 2 tsp chopped fresh organic sage
  • Celtic sea salt to taste
  • organic ground black pepper to taste


To prepare ravioli:
Mix pumpkin, garlic and cinnamon together in a saucepan and heat over medium heat. Cook to eliminate any excess water about 2 – 3 minutes.  Set aside to cool.

Bring a large pot of water to a boil over high heat.  While water is coming to a boil assemble ravioli.  Place 1/2 tablespoon of pumpkin mixture in the center of the wonton wrapper.  Fold diagonally into a triangle and seal by crimping the edges with wet fingers.  Place ravioli into boiling water and cook for 3 – 4 minutes.

Drain and serve topped with tomato-sage sauce.

To prepare tomato-sage sauce:
In a small saucepan heat olive oil over medium high heat.  Add garlic, stir and cook for 1 minute.  Add tomatoes, sage, salt and pepper and cook for and additional 2 minutes. Serve over pumpkin ravioli.


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


  • 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


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.


Whole Wheat Quinoa Pizza Dough

Veggie Pizza

I created this healthier pizza dough so that I could offer my daughter pizza that I felt good about serving to her (what 15-year-old doesn’t like pizza?!).  She actually took the leftovers for lunch and said it was good!  Wow a compliment, I’ll take it!   Great topped with homemade tomato sauce, veggies and cheese!


  • 1 3/4 cups organic whole wheat flour
  • 3/4 cup organic quinoa flour
  • 1/2 tsp organic Celtic sea salt
  • 4 tsp raw organic honey or agave nectar
  • 1 tsp dry active yeast
  • 1 cup warm water


Pour water into a large bowl and add yeast and honey, stir well until blended.  Let mixture stand for 5-7 minutes until it becomes foamy.  Add the flours and salt and mix with a fork until a coarse dough forms.  Continue to mix by hand until the flours are fully incorporated.  Form into a ball and leave in bowl.  Cover the bowl and place bowl in a sink with about 3 inches of hot water.  This will help the dough rise and it should double in size in about 35 minutes.  After the dough has risen, poke it with your fingers a few times and let it rise for another 30 -35 minutes.

Remove the dough from the bowl and divide into two pieces.  Cover the dough with plastic wrap.  Dough can remain in refrigerator up to 24 – 36 hours.  If not using right away wrap with plastic wrap then foil and freeze.


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