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!

Sun-dried Tomato & Avocado Pasta

I love to make a batch of the Sun-dried Tomato & Avocado Pasta on Sunday, store it in the refrigerator, and then eat it for lunch or dinner throughout the week.  It has a lot of healthy fats, fiber, and lean protein, making it an amazingly healthy meal that keeps you full for hours (but not weight-gaining-full--in fact, I usually lose weight eating this meal).  Because there are a lot of healthy fats in this meal, it is somewhat calorically-dense, so be sure to watch your portion sizes.  Some of the key healthy ingredients in this recipe are: the avocado, lean bacon, whole wheat/grain pasta, sun-dried tomatoes, and olive oil.  
The avocado has: heart-healthy fats (the kind that reduce LDL "bad" cholesterol), lots of folate (great for reproductive, eye, and heart health), beta-sitosterol (reduces blood cholesterol), and potassium (reduce blood pressure).  
Turkey or veggie bacon provide healthy lean protein; just be sure to look at the sodium content as well as chemicals and preservatives in these to avoid health-damaging effects.   
Whole wheat/whole grain pasta provides tremendous health benefits over refined white pasta.  It is more filling (more fiber) and better for you, reducing your risk of metabolic syndrome and insulin-resistance over eating refined carbs (e.g. white pasta).  Sun-dried tomatoes provide  lycopene and other antioxidants (like Vitamin C) to fight free radicals, prevent cancer, and promote heart health.
Olive oil, although calorically-dense, is amazing for heart health (increases HDL "good" cholesterol, while lowering LDL "bad" cholesterol and reduces blood pressure) and weight maintenance/loss.  As a staple of the "life-lengthening" Mediterranean diet, olive oil contributes to overall improved health. 


Ingredients (~= 6 servings):
1 Box (13.5 oz) Whole Grain/Wheat Pasta (I used Ronzoni Health Harvest Fusilli, but Penne, Bow Tie, Fettuccine, or any other pasta is also fine)
1 Avocado, diced
1/2 cup Julienne-cut Sun-dried tomatoes (I cut them up even smaller)
6-8 oz Turkey or Veggie bacon, cooked and crumbled (I used Morningstar Farms Bacon Strips)
4 Tbsp. Olive Oil, extra-virgin
1 Tbsp. Sherry Cooking Wine
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Balsamic Vinegar
1 Tbsp. Lime (Juice of 1/2 a Lime)
1 tsp. Basil


Directions: 
1. Dice the Avocado.  Cut the sun-dried tomatoes into smaller pieces. Cook and crumble the bacon.
2. Bring a pot of water to a boil over medium-high heat.  Cook pasta according to package directions.
3. While the pasta cooks, combine the diced avocado, sun-dried tomatoes, cooked/crumbled bacon, olive oil, sherry cooking wine, apple cider vinegar, balsamic vinegar, lime juice, and basil (i.e. all the other ingredients) in a mixing bowl.
4. Drain the pasta.
5.  Add pasta to the avocado/bacon mixture.  Toss and stir well to coat.  
6.  Serve at any temperature--immediately as hot or refrigerated.  It tastes great either way!