Black Bean Soup with Cumin, Chiles, and Lime

This is a great recipe for a weeknight soup - not too many ingredients, quick to make, and absolutely delicious!

Black Bean Soup with Cumin, Chiles, and Lime

A Year in a Vegetarian Kitchen, Jack Bishop

3 tablespoons canola oil

2 medium onions, chopped

4 medium garlic cloves, minced

1 small jalapeno, stemmed and minced (I used a large jalapeno, seeded)

1 tablespoon chili powder

1 tablespoon ground cumin

Salt

1 (12-ounce) bottle beer (I used Coors)

1 cup cold water

3 (15-ounce) cans black beans, rinsed and drained

2 tablespoons fresh lime juice

Sour cream or plain yogurt for garnish

Chopped fresh cilantro leaves for garnish

Heat oil in a Dutch oven over medium heat until shimmering. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until fragrant, about 1 minute.

Add the chili powder, cumin, and a generous amount of salt, and cook until the spices are fragrant, about 1 minute. Pour the beer and water into the pot. Bring to a boil and simmer until the alcohol aroma fades, about 5 minutes.

Add the beans and bring the soup back to a boil. Simmer until the soup thickens and the flavors blend, about 10 minutes.

Remove 2 cups of the soup into a blender and puree until smooth. Return the pureed soup to the pot. Add the lime juice and adjust the seasonings, adding salt to taste. The soup can be refrigerated in an airtight container for several days. Warm over low heat. Serve, garnishing the bowls with a dollop of sour cream and a sprinkle of cilantro.

4 to 6 servings

Cauliflower Soup with Parsley

This soup got a "WOW!" reaction from Chaim. It really was that good! Even the kids loved it. I can't wait to make this again!

I pureed all of it since I wanted a creamy soup.

Cauliflower Soup with Parsley

Vegan Italiano, Donna Klein

1 large head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets

1/4 cup extra-virgin olive oil

4 large cloves garlic, finely chopped

1/4 teaspoon red pepper flakes, or to taste (I used about 1/8 teaspoon)

4 cups low-sodium vegetable broth

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

Bring a medium stockpot filled with salted water to a boil over high heat. add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.

Place the oil in the stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 m minute. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until beginning to brown, about 5 minutes. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. transfer about two-thirds of the soup to a food processor fitted with a knife blade, or to a blender (I used an immersion blender right in the pot). Process until smooth and pureed. Return mixture to the pot and stir in the parsley. Cook over low heat until heated through. Serve hot.

6 servings

Grilled Vegetable Panini & Tomato Soup

These sandwiches were really good, and I liked that the vegetables were cooked right on the panini grill. I wanted to use rosemary bread instead of the olive bread, but the store was out of it when I went so I used a baguette instead.

Grilled Vegetable Panini

paninihappy.com

Balsamic vinaigrette (bottled or homemade)

1 Japanese eggplant, sliced lengthwise into 1/4-inch strips

1 zucchini, sliced lengthwise into 1/4-inch strips

1 yellow onion, sliced into 1/4-inch rings

Extra-virgin olive oil

Salt and pepper

4 slices olive bread (I used a baguette)

Hummus

2 roasted red peppers (I made my own, but you can use bottled - just pat dry)

4 slices provolone cheese

Place eggplant and zucchini in a plastic bag with enough balsamic vinaigrette to coat the vegetables. seal and marinate in the refrigerator for 1 hour.

Preheat panini grill. Brush olive oil on both sides of onions, season with salt and pepper and place on the grill. remove eggplant and zucchini from marinade (discard remaining marinade) and place onto the grill as well. Close the lid and grill the vegetables for 3-4 minutes until cooked through.

Brush olive oil on the outer sides of each bread slice. On the bottom bread slices (oil side down) spread a layer of hummus. Top with slices of eggplant, zucchini, red pepper, onion, cheese, and the top bread slices (oil side up).

Grill 3-4 minutes until cheese is melted and golden grill marls appear.

Serve immediately.

2 servings

This is a fantastic recipe for tomato soup! It has to be started ahead of time, but once the tomatoes and garlic is roasted it comes together in no time.

I let the tomatoes roast overnight, and I roasted the garlic in the morning, then put them in the fridge until I was ready to make the soup. (I did not make the garlic chips, but would if I was serving to company.)

Oven-Roasted Tomato and Garlic Soup

Bobby Flay, Foodnetwork.com

Oven Roasted Tomatoes:

4 plum tomatoes, halved lengthwise

2 garlic cloves, minced

2 tablespoons olive oil

Salt and freshly ground pepper

Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it. then season with the salt and pepper. Roast until dried and soft, about 8 hours.

Garlic Chips

1 cup olive oil

8 garlic cloves, peeled and sliced paper thin

heat oil in a medium skillet until the oil starts to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.

Tomato Soup

2 tablespoons olive oil

1 medium Spanish onion, chopped

1/2 cup white wine

4 cups chicken stock

2 cups canned plum tomatoes (I used 1 15-ounce can, drained)

6 roasted garlic cloves

Oven Roasted Tomatoes

2 tablespoons fresh thyme leaves

1 tablespoon honey

Salt and white pepper

Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.

Puree the mixture in a food processor (I used an immersion blender) and return to the pot. Add the thyme, honey and salt and pepper to taste.

Garnish with garlic chips.

8 servings

Lentil and Spinach Soup

I was flipping through an old issue of Cooking Light magazine and came across this recipe. The picture looked so good that I had to try it. It was a wonderful warming meal, perfect for the cool weather we have been having.

Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses

Cooking Light

6 cups water
1 1/2 cups dried lentils
2 garlic cloves, chopped
1 bay leaf
1 (3-inch) cinnamon stick
4 cups diced Japanese eggplant (about 2)
1 cup chopped onion
1 thyme sprig
1 tablespoon extravirgin olive oil
4 cups less-sodium beef broth, divided
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) package baby spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 teaspoons pomegranate molasses
1/2 cup thinly sliced bottled roasted red bell pepper

Place first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes. Discard bay leaf and cinnamon stick. Set lentils aside.

Preheat oven to 450°.

Place the eggplant, onion, and thyme in a 13 x 9-inch baking dish. Drizzle with oil; toss to coat. Bake at 450° for 30 minutes, stirring after 15 minutes. Stir in 1 cup broth; bake 10 minutes. Discard thyme; add eggplant mixture to lentils.

Stir in remaining 3 cups broth and parsley; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add spinach; stir gently until spinach wilts. Stir in salt and pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 teaspoon pomegranate molasses, and top with about 1 tablespoon roasted red bell pepper.

8 servings

Cabbage Soup

Since we all have colds, I thought soup would be good for dinner. Since I had a late afternoon appointment, I wanted something quick & easy. Since I already had most of the ingredients in the house, I decided on this cabbage soup, which I served with simple grilled cheese sandwiches.Cabbage Soup

Kosher by Design Lightens Up, Susie Fishbein

1 tablespoon olive oil

1 large onion, cut into 1/4-inch pieces

3 cloves fresh garlic, minced

1 tablespoon tomato paste

1/8 teaspoon red pepper flakes

6 cups beef stock

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

3 cups thinly sliced green cabbage

1 (14 1/2-ounce) can stewed tomatoes, coarsely chopped, juices reserved

1 cup canned crushed tomatoes

Heat the oil in a large soup pot over medium-low heat. Add the onion and garlic. Cook until the onion in translucent; do not allow it to brown. Add the tomato paste and red pepper flakes. Stir to combine.

Pour in the stock. Season with the basil, oregano, and black pepper. raise the heat and bring to a simmer. Stir in the cabbage. Simmer until the cabbage wilts, about 10 minutes.

Add the stewed tomatoes with their liquid, and the crushed tomatoes. Stir. Continue to simmer for 10-15 minutes. Serve hot.

6 servings

Soup & Sandwich Dinner

When doing my weekly menu planning I often add a soup & sandwich dinner, especially in the winter. Tonight's dinner was a creamy corn and red pepper chowder alongside a crunchy grilled cheese with rosemary and roasted red peppers.

For the soup I started by sauteeing a couple chopped leeks and thyme in some butter until they were softened.
I then stirred in some vegetable stock and frozen corn kernels (when in season, you can use fresh corn).

After letting it simmer I added some diced red bell peppers, and let it cook for a few more minutes to soften

Meanwhile, I whisked together some flour and milk, added to the pot and let it cook to thicken the soup. A bit of salt and pepper, and the soup was finished.

Corn and Red Pepper Chowder

(Adapted from Fast & Easy Cooking, Johanna Burkhard)

1 tablespoon butter
2 medium leeks, white and light green parts only, finely chopped
1/2 teaspoon dried thyme
2 1/2 cups chicken stock or vegetable stock
1 1/2 cups fresh or frozen corn kernels
1 large red bell pepper, diced
3 tablespoons flour
2 cups milk
Salt and pepper
2 tablespoons chopped parsley or chives

In a large saucepan, melt butter over medium heat. Add leeks and thyme; cook, stirring often, for 4 minutes or until softened. Do not brown. Stir in stock and, if using, frozen corn. Bring to a boil; reduce heat, cover and simmer 10 minutes. Add red pepper and, if using, fresh corn; cover and simmer for 5 minutes or until vegetables are tender.

In a bowl, blend flour with 1/3 cup of the milk to make a smooth paste; stir in remaining milk. Stir into saucepan; bring to a boil, stirring, until thickened. Season with salt snd pepper to taste. Ladle into bowls and sprinkle with parsley or chives.
4 servings





Earlier in the afternoon I got a head start on dinner by roasting a couple red peppers.

To roast red peppers, place them on a greased sheet pan under the broiler until blackened, turning occasionally. Put them into a zip-top bag until cool enough to handle and then peel them (the skin will come right off).

I sliced some good, crusty bread and topped it with the roasted red peppers, sliced garlic, chopped fresh rosemary, and slices of cheese, and cooked the sandwiched in my panini press.After just a few minutes they were finished - YUM!!!

Rosemary-Scented Melted Jarlsberg and Red-Pepper on Soughdough
(Adapted from Grilled Cheese: 50 Recipes to Make You Melt, Marlena Spieler)

8 medium-thick slices sourdough bread
8 ounces Jarlsberg or a mild melting cheese such as Jack
2 roasted red peppers, sliced
2 cloves garlic, thinly sliced
2 teaspoons chopped fresh rosemary leaves
Olive oil for brushing

Arrange 4 slices of bread on a work surface and top with the cheese, then add the red peppers, garlic, and rosemary. Top with the remaining bread slices and press together gently. Brush the outside of each sandwich lightly with the oil.

Heat a heavy non-stick skillet or a sandwich press over medium-high heat and add the sandwiches, working on several batches if need be. Lower the heat to medium-low, browning sandwiches slowly (press with spatula to help crisp), until lightly crisped on the outside and the cheese begins to melt. Turn over and repeat on second side.

Cut each sandwich onto halves or quarters.