Black Bean Soup

Sunday night I made another delicious vegetarian soup for dinner, and to have for my lunches this week!  I found this recipe on one of my new favorite blogs:
http://twopeasandtheirpod.com/

They have so many wonderful ideas, I can't wait to try  more recipes of theirs!! 

This soup was amazing, it had so many wonderful flavors!!!  Cheers!!

Maria's Black Bean Soup

( Recipe from http://twopeasandtheirpod.com/) 

Olive oil
1 medium onion, diced
3 cloves of garlic, diced
Crushed red pepper-to taste
1 jalapeno, seeded and diced
1 green pepper, diced
1 red pepper, diced
2 ears of fresh corn, cut off the cob (can use frozen or canned)
3 cans diced tomatoes (I use reduced sodium) - Carrie: I used one can of fire roasted diced tomatoes! 
2 cans of black beans (I use reduced sodium)
2 cans of chicken or vegetable broth (fat free, low sodium)
2 cups of water
Chili Powder-to taste
Cumin-to taste
Salt-to taste
Pepper-to taste
Chopped cilantro (about a half of a bunch)
Juice of 1-2 limes

Heat oil in a big soup pot. Cook onion until tender. Add in garlic, crushed red pepper, and jalapeno. Cook for about a minute. Add in peppers and corn. Saute until tender. Add in tomatoes, black beans, broth, and water. Stir. Add in your spices. I never measure these. Sorry! So just add in according to taste! Stir and throw in chopped cilantro. Squirt in lime juice and stir. Let simmer to enhance flavors.

Note:  Next time I might add a can of tomato paste to thicken it up a little!  But honestly it's amazing as is!

Lentil and Veggie Stew

I have an odd obssession with soup.  I could eat it all day, everyday.  If it was the only thing I ever ate again it would be ok with me!  A couple of weeks ago (ash wednesday) I decided that I wanted to give something up for lent.  This is something I have not done in at least 8 years.  I decided this was the year.  No, I did not give up soup!  Instead I decided to give up meat.  I am still eating all seafood, I just gave up all red meat, poultry etc.  The most difficult part of giving up meat for me has been my lunches.  I'm a typical sandwich person for lunch.  I decided that every Sunday I would make a healthy veggie soup and that could be my lunch for the week.  Last week I tried a minestrone soup, it was ok...I was a little nervous about this lentil stew.  To me it looked like it wouldn't have any flavor.  I was wrong, it's amazing!  I am so looking forward to my lunch today!  Enjoy and Cheers!

Start by cutting up all the veggies and cooking them in a pot for 10 minutes on medium heat.  Make sure to season well with salt and pepper!  I also added some red pepper flakes to give it a little kick!

Add Veggie Stock, White Wine, Tomato Puree, Diced Tomatoes, Black Beans, Lentils and Herbs.  Bring to a boil.

Turn the heat down to Low and simmer for an hour.

Serve immediately and enjoy!

Lentil and Veggie Stew

1 cup lentils
2 tbsp. Olive Oil
1 onion, finely diced
5 garlic cloves, minced
3 carrots, peeled and diced
1 medium zucchini, diced
1 small yellow summer squash, diced
8 oz. mushrooms, sliced
Salt and fresh cracked black pepper (I use a garlic infused black pepper)
Dash Red Pepper Flakes
1 cup dry white wine
4 cups veggie stock
2 15oz. cans Italian style diced tomatoes
1 15oz. can black beans (or your favorite type of beans)
1 tbsp. dried Italian herb mix (I used Herbes de Provence)
2 Bay Leaves

Heat Olive Oil in a dutch oven over medium heat.

Add Onions and saute for a couple of minutes.  Add the rest of the cut veggies.  Season with salt, pepper and red pepper flakes.  Make sure you don't under season the veggies.  Cook, stirring occasionally, for 10 minutes.

Add one can of diced tomatoes and juice to a blender, puree.

Add veggie stock, white wine, tomato puree, diced tomatoes, beans, lentils, herbs and bay leaves.  Bring to a boil.

Reduce heat to low, and cook for 1 hour. Remove Bay Leaves and serve immediately.

Note:  If the stew is not thick enough, add 2-3 tablespoons of cornstarch