Autumn You Glad We Have More Soup Recipes?

Hello Members, welcome to week 16!  We have some more soup recipes for you, including a black bean soup that doesn’t call for stock (you sort of make stock as you make the soup).  There is also a roasted root vegetable salad, so if those delicious bunches of beets and carrots are starting to pile up in your fridge, it will be a good outlet to use them up. We were also feeling a little decadent, so two of the recipes call for cream and cream cheese.  Enjoy!

Beezie’s Black Bean Soup

  • 1 lb. dry black beans
  • 1 1/2 qts. water
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 large red onion, chopped
  • 6 cloves of garlic, crushed
  • 2 bell peppers, chopped
  • 2 jalapeno pepper, seeded and minced
  • 1/4 cup dry lentils
  • 28 oz. can of peeled and diced tomatoes (or peel and dice tomatoes you have)
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 3 Tbsp red wine vinegar
  • 1 Tbsp salt
  • 1/2 cup uncooked white rice
  1. In a large pot over medium high heat cook the beans in water that is 3x higher than their volume. Let boil 10 minutes, then cover and remove from heat, and let stand one hour. Drain and rinse.
  2. In a slow cooker, combine soaked beans, 1 1/2 qts. water, and cook for 3 hours on high
  3. Stir in carrot, celery, onion, garlic, bell peppers, japenos, lentils, and tomatoes.  Add all the seasonings.  Cook on low for 2-3 hours.  Stir the rice into the cooker during the last 20 minutes.
  4. Puree about 1/2 the soup in a blender or food processor, add back to the pot and serve.

Winter Root Vegetable Salad

If you don’t have parsnips and turnips on hand, substitute them with more potatoes, beets, carrots, etc.

Serves 4-6

  • 2 beets, peeled and cut into wedges
  • 4-5 carrots, peeled and sliced
  • 1 red onion, peeled and cut into wedges
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 1 turnip, ends cut off and cut into 1 inch pieces
  • 8 fingerling potatoes, cut in half lengthwise
  • 3 Tbsp extra virgin olive oil
  • garnish with pine nuts and/or feta cheese

For balsamic vinaigrette:

  • 1/2 shallot, finely diced (or onion)
  • 1 garlic clove, minced
  • 2 Tbsp light brown sugar
  • 1/3 cup balsamic vinegar
  • 2/3 cup EVOO
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Place all root vegetables in a large bowl, drizzle with olive oil and toss together. Season with salt and pepper.
  3. Divide mixture between two sheet pans and spread evenly.
  4. Roast vegetables for 30-40 minutes, gently tossing with wooden spoon.
  5. Remove from oven and allow to cool.
  6. Transfer vegetables to large mixing bowl, and gently toss with balsamic vinaigrette.
  7. Top with pine nuts and feta and serve!

Creamy Mashed Carrots

creamymashedcarrots

Serves 8

  • 2 lb. carrots, peeled and thinly sliced
  • 14 oz. can of chicken broth
  • 1/2 cup chive and onion flavored cream cheese (or regular cream cheese with some chives and onion tossed in!)
  1. Bring carrots and broth to a boil in sauce pan on high heat, cover.
  2. Simmer on medium low heat 30 minutes, or until carrots are very tender and most of the broth is absorbed.  Uncover for the last 5 minutes.
  3. Remove from heat, mash until smooth, add cream cheese, stir until melted.
  4. Optional: top with chopped chives, parsley, herb of your choice.

Decadent Broccoli Cheese Soup

Serves 4

  • 1 Tbsp melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups Half and Half (or 1 cup H&H and 1 cup milk, or just milk.  Note, the lower the fat content, the more chance of curdling if heated too high.  Always watch your heat, there may be no crying over spilt milk, but there is crying over curdled milk)
  • 2 cups chicken or vegetable stock
  • 1/2 lb. broccoli
  • 1 cup of carrots, julienned
  • 1/4 tsp nutmeg
  • 8 oz. shredded sharp cheddar cheese
  • salt and pepper
  • crusty bread for dipping
  1. Saute onion in the tablespoon of butter, set aside.
  2. Cook 1/4 cup melted butter and flour in a stock pot over medium high heat, stirring with a whisk, for 3-5 minutes.  Stir constantly, then add half and half.
  3. Add chicken stock, simmer for 20 minutes.
  4. Add broccoli, carrots, and onions.  Cook over low heat, 20-25 minutes.
  5. Add salt and pepper, optional: puree in a blender or use an immersion blender.
  6. Add cheese and nutmeg over low heat, remove from heat and enjoy.

White Bean and Tomatillo Soup

Serves 4-6

  • 1 lb. dry northern beans, soaked overnight or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
  • 1 onion, diced
  • 2 – 3 garlic cloves, diced
  • 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
  • 1 jalapeno, seeds removed and diced
  • 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
  • 2 cups water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • mineral salt to taste
  • pinch or two red pepper flakes
  • small glug of olive oil
  • 1/4 cup cilantro, chopped
  • avocado, diced, to serve
  • lime wedges, to serve
  • corn or flour tortillas, or tortilla chips to serve
  1. Remove husks from tomatillos, chop into quarters. Remove seeds from jalapenos, dice.  Dice the onions and garlic.
  2. In a large pot heat oil over medium high heat and saute onions for 3 minutes.  Add garlic, jalapenos, tomatillos, cumin, coriander, and pinch or 2 of salt.  Saute 5 minutes.
  3. Add liquid and beans, bring to a boil and cover. Reduce heat and simmer, 1 hour for soaked beans and 30 minutes for canned beans.
  4. Serve with cilantro, avocado, limes, and tortillas.
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This entry was posted in beets, broccoli, carrots, celery, chives, cilantro, garlic, hot peppers, onions, Oregano, parsley, parsnips, potatoes, Red Onion, sweet peppers, tomatillo, tomato, turnips, White Onion. Bookmark the permalink.

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