Here are a couple more. DH prefers the Black bean stew with shredded chicken, but i love it as it is!
Black Bean Stew
1 bag of dried black beans with cooking liquid (soaked/rinsed/cooked) or 2 cans (if I use canned, I drain/rinse & add more water)
1 onion, chopped
1 bell pepper, chopped
1 jalapeno pepper, chopped & seeds removed
Leftover cooked basmati rice (about 1/2-3/4 cup)
1-2 cans organic fire-roasted tomatoes (depending on your taste)
Lots & lots of chopped garlic (3 or more cloves, I garlic, so I put tons)
2 tsp coriander
1 tsp oregano
2-3 tsp cumin
Salt & pepper to taste
Throw it all in a big pot, cover & cook until all the flavors meld together. Serve hot w/cheese on top & dollap of sour cream (and in my case lots of hot sauce!). It's great the first time, but even better the next day!
Broccoli-Leek Soup
INGREDIENTS
1 large bunch broccoli (about 1 1/2 pounds)
1 Tbsp. olive oil
1 Tbsp. unsalted butter
2 medium leeks, white and light green parts only, thinly sliced
1 medium baking potato, peeled and cut into 1-inch pieces
1 clove garlic, thinly sliced
3 cups low-sodium chicken or vegetable broth
3/4 tsp. salt
Pinch freshly ground pepper
1/4 cup half-and-half (optional)
1/4 cup snipped chives
Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.
Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using) and chives, and reheat briefly.
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