Sometimes you need to get something on the table pronto-quick-fast! This delicious black bean soup is for those times.
2 cans (15 ounces each) black beans, rinsed, drained, and divided
16 oz. salsa
1 cup vegetable broth
1 tsp. cumin
1 tsp. chili powder
optional garnishes: avocado, cilantro
Add half the black beans to a medium-sized pot along with salsa, broth, cumin, and chili powder. Bring to a boil, reduce heat to medium-low, and cook 10 minutes more.
Blend until smooth with an immersion blender. Add remaining black beans, and heat for 5 minutes.
Garnish with avocado and/or cilantro, if desired.
Thank you to pulses.com for this recipe!
I wanted to share this vegetable borscht now(!) so that, hopefully, you’ll have time to make it the week (freeze), day (refrigerate), or at least the morning before you plan to serve it. Which means that, at the very least, you’ll want to make this recipe first thing in the morning to give its flavors time to blend. Besides its deliciousness, another one of the great things about this recipe is the fact that it meets the requirements of a great many different kinds of nutritional approaches. There’s nothing like making many people happy, all at the same time. And that’s not something that should be taken for granted, either! Continue reading
If your counter looks anything like mine, there is only one thing to do! Tomatoes are best stored and eaten warm, so you’ll probably be starting with tomatoes at room temperature. Make this early enough in the day that it has time to cool thoroughly. It will be worth it, especially on these hot, humid, late summer days. Continue reading
We like to make this soup a day or two after we roast a whole chicken, and it has become sort of a custom in our house, a way of getting every last bit of flavor out of the bird, and not wasting a single speck. If we’re going away or we know that we won’t have time, we might stick the carcass in the freezer until we return. But usually we just toss it into a big pot, cover it with water, and leave it in the refrigerator until we’re ready to deal with it. Then, the next day, we put it into the oven at 225F for about 12 hours, and that’s how the recipe starts. Also, if anyone in your house happens to eat a low-salt diet, this is a fantastic option for them because it is frankly so flavorful that it does not need salt. Continue reading
If you have never heard of posole, you are in for a seriously delicious treat. Posole is the same as hominy, kernels of corn that have been soaked in limewater, then hulled and dried. These are whole, not like the ones that are crushed for making grits. You can get some extraordinarily good posole from Rancho Gordo in Napa, or from a Mexican grocery, or from most anywhere that beans, nuts, seeds and grains are sold in bulk. Americans eat loads of grain, including corn, but not like this. Posole is the real deal. Continue reading
I’m thrilled to share with you this incredibly flavorful recipe for a gorgeous, golden cauliflower soup. It is filling, delicious and satisfying, not to mention beautiful. Pack a small thermos and pour yourself a mugful! Along with a handful of carrot and celery sticks, it makes an absolutely perfect lunch! Continue reading
You know how much I love slow cooking and crock pots, greens and sweet potatoes. Put this delicious recipe up to cook on Sunday, and you’ll be all set for days. Consider it your “standby dinner” in case you get stuck in traffic, or at the office, or in a turnstile or a revolving door, or between a rock and a hard place. Or stuck for an idea. Or just plain don’t feel like cooking when you get home. Continue reading
Here’s a soup to, yes, satisfy your sweet tooth! One thing I really love about certain foods, like garlic, parsnips, and onions (tomatoes, too), is that their sweetness develops rather dramatically when you roast them or leave them to cook slowly. And, frankly, there just aren’t enough parsnip recipes around for my taste. Remember though, that if you want to be able to enjoy the subtle sweetness of foods like these, you will want to moderate your intake of sugar and especially corn syrup, both of which tend to overwhelm your tastebuds and raise your threshold for tasting the lesser (though more complex and satisfying) kinds and amounts of sweetness in fruits and vegetables. Continue reading
This post will be the third and final of YHIOYP’s one-pot Back to Life recipe series (see the prior two blog posts here and here). This time, I’m back to my old standby, my trusty crockpot, from which so many wonderful meals have come, and I’ve decided to make my own version of Gypsy Soup, originally from Mollie Katzen, the author of the famous Moosewood Cookbook. Through the years I have made so many recipes from that cookbook that it is now ancient and falling apart, even despite having been taped together with leopard-spot-pattern tape somewhere along the way). Continue reading