Soup and Salad – Page 2 – ORGANIZED CHAOS

Spicy Black Bean Soup

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 jalapeño, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
28 oz vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, jalapeno, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

2 (pumpkin) Butternut Squash- peeled and cubed
1 sweet potato- peeled and cubed
2 carrots- peeled and cut
32 ounce of vegetable stock
1 Tbs olive oil
1 onion-finely chopped
2 cloves of garlic- minced
8 ounce of soy milk or almond milk (to make extra creamy, replace milk with one can of coconut milk)
salt and pepper to taste

Heat the olive oil in a large-heavy pot. Add in onion and garlic. Saute onion over medium heat for 2-3 minutes, or until onion has softened.
Reduce heat to low, add pumpkin, potato, carrots, cover and simmer 8-10 minutes, until vegetables have softened, stirring occasionally.
Add in vegetable stock and bring to a boil. Put lid back on and simmer additional 10 minutes.
Process the soup in batches in a blender or food processor. Return to pot and add in milk, stirring well. Gently reheat.
Garnish with pepper and pumpkin seeds. Enjoy!

Category: Soup and Salad

Spicy Black Bean Soup

Butternut squash Soup