Black Bean, Ham, and Pumpkin Soup

I was digging through my cookbook...which is actually a huge binder, jam-stuffed with loose recipes (and some actually inserted into the binder).  It's a total mess (and here is a photo for you).  Anyway, I came across a recipe I made for the first Halloween party my husband and I hosted (in 2007--the year we met, aww, how sweet).  It is for Black Bean and Pumpkin soup...which might sound weird to you at first, but it was SO darn tasty...and it also looks really cool served at a Halloween party.  Although you an obviously serve it anytime.  It's a great, hearty soup for autumn.  It's also super-easy to make and so healthy for you.

Ingredients:
3 (15 oz) Cans Black Beans, Rinsed and Drained
1 (16 oz) Can Diced Tomatoes
2 Tbsp. Extra-Virgin Olive Oil
3 Tbsp.Minced Onion (or Chopped Onion, again, given my aversion, I go with minced)
3 Tbsp. Minced Garlic
1/2 tsp. Black Pepper
3 1/2 - 4 Cups Beef Broth (Sodium-Free)
1 (15 oz.) Can Pumpkin Puree
1/2 Lb. Ham, Cut Up (You can use either slices and cut into 1-2" squares, or buy a hunk of ham and cut into 1" cubes--your choice)
3 Tbsp. Sherry Vinegar

Directions:
1.  In a large bowl, use your immersion blender to puree 1/2 the beans and the tomatoes.  If you don't have an immersion blender (then go get one!), then you can just puree the beans/toms in your blender or food processor.

2.  Heat your crockpot to low heat.  Add in all of the ingredients, including the bean puree. (Aside: is it weird that EVERY time I say/write "all of the ingredients," I get all excited--given my blog title?  Ok, yes, it is weird, weirdly nerdy).
3.  Stir until well-combined, cover, and heat for 2-3 hours, or until hot and slightly thickened.

Serve immediately, topped with a dollop of sour cream (if you prefer), and Enjoy!

Carrot & Sweet Potato Soup

So lately I've been making a lot of baby food and spending less time being innovative in the kitchen for the adult meals.  Last week, I was making some plums, carrots, and sweet potatoes for Maxwell to eat and had more than enough potatoes and carrots left over.  Thus, I decided to make a Carrot and Sweet Potato Soup for an adult dinner!  You can follow either set of instructions (pureeing carrots and potatoes first, or later on).
Very healthy meal, loaded with beta-carotene, vitamins A, B6, K, C and dietary fiber.

Ingredients:
1 lb Fresh Carrots (peeled, cut into roughly 1" pieces) (Organic, preferably)
2 Sweet Potatoes/Yams (Organic, preferably)
2 Tbsp. Butter (again, Organic, you get it, I know...)
1/4 Cup Minced Onion (or Chopped Fresh Onion)
2 Tbsp. Minced Garlic
1/2 Cup Dry White Wine
4 Cups Water
1 Bouillon Cube (Vegetable or Chicken) (or 2 tsp. Granulated Bouillon)
Sea Salt, to taste
Black Pepper, to taste

Directions:
1.  Peel the sweet potatoes and cut into 1" cubes (roughly, precision not needed).
2.  Cook butter, onion, garlic, carrots, and potatoes in a large stockpot over medium heat for 5-7 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
3.  Add water and bouillon and bring to a boil (turn heat to medium-high).
4.  Reduce heat to low and simmer for 15-20 minutes, or until carrots and potatoes are tender.
5.  Remove from heat and puree. You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too. You will have to blend in batches, most likely.
Now skip to the bottom....

Alternative Directions (Puree first):
(if for some reason you want pureed carrots or sweet potatoes alone for another dish/baby food)
1. Preheat the oven to 400 degrees F.
2.  Take peeled, cut up carrots and put in saucepan with 2 cups water.  Cook over medium-high heat for about 10 minutes, or until carrots are tender and break easily with a fork.
3.  Meanwhile, poke sweet potatoes with a fork multiple times.  Then wrap sweet potatoes in foil and bake in preheated oven for 45-55 minutes (depends on size of potatoes), or until potatoes are tender.
4.  Puree the carrots however you want.  You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too.
5.  Using a fork, scrape off the skins of the semi-cooled sweet potatoes.  Puree them with your preferred device and remaining 2 cups water.
6.  Cook butter, onion, and garlic in a large stockpot over medium heat for 3-5 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
7.  Add in carrot and potato purees and bouillon.  Cook over medium heat for 5 minutes, stirring well.
8.  Reduce heat to low and simmer for 10 minutes.

Feel free to vary it by stirring in different herbs (thyme or basil or ginger) and/or adding some light cream to it.  Top with croutons.  Season with the sea salt and black pepper, to taste.

Serve immediately and enjoy!

Creamy Tomato Soup with Crusty Cheese Bread

One tradition I kept from my family was sering some sort of soup on Christmas Eve.  There is something heart-warming and cozy about a big bowl of soup.  This year, I made a Creamy Tomato Soup served with Crusty Cheese Bread.  I took a shortcut and bought the bread (a Ciabatta loaf from the grocery store).  Aaron told me it was one of the best soups he's ever tasted, so this will become a regular recipe in our household (and it is SO easy)!

Soup Ingredients:
2 Tbsp. Butter
2 Tbsp Minced Garlic
1 Can (28 oz) Crushed Tomatoes or 2 Large Chopped Tomatoes

2 Cups Chicken Broth (Sodium-Free)

2 Tbsp. Fresh Basil (or 2 tsp. Dried Basil)
1 tsp. Black Pepper
1/2 Cup Light Cream

Bread Ingredients:
1/2 of a Ciabatta Loaf, cut into 1" slices
Olive Oil
2 tsp. Garlic Powder
1 1/2 Cups Shredded Cheese (I used Mexi-Blend, but could use Cheddar, Swiss, or whatever you'd like)

Directions:

1.  Preheat Oven to 325 degrees.
2.  Over medium heat, in large saucepan, combine butter, minced garlic, tomatoes, and broth.  Once soup begins to bowl, turn heat to low.
3.  Over low heat, stir in basil, pepper, and light cream.  Simmer for 15 minutes, stirring occasionally.
4.  Meanwhile, place bread slices on a baking sheet.  Lightly drizzle olive oil over each slice.  Top with garlic powder and shredded cheese.
5.  Bake bread slices for 7-9 minutes, or until cheese melts.

Serve a bread slice with a bowl of soup immediately and Enjoy!!

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.