Tuesday, October 13, 2009
My Favorite Fall Soup
I love soup. Especially in the fall. It's all about cozy tastes and simple meals. Hearty but not heavy.
I came up this recipe after having a delicious deli soup at a local market. Using their ingredients list as a starting point, I experimented in the kitchen. And I did something I always mean to do, but don't usually get around to. I actually wrote down what I came up with!
This soup is a flexible recipe. (Aren't most soups like that?) I added mushrooms, flat leaf parsley and spinach this time because I had them on hand. And I accidentally left out the tomatoes. No matter. Healthy and delicious! (Come back tomorrow for dessert!)
Stephanie's Black Bean & Pumpkin Soup
1 medium onion, chopped
3-5 medium/large carrots, cut in thick chunks
1 T. oil
3 cloves fresh garlic, minced
1 large firm apple, cored and coarsely chopped
1 large bunch fresh cilantro, chopped and divided
2 (15 oz) cans black beans, drained
1 large can crushed tomatoes (use spicy tomatoes if you like a bit of heat)
1 (29 oz) can pumpkin puree
2 T. dried parsley
1 tsp. dried basil (or 1 T. or more fresh)
1 tsp. dried oregano
1 quart stock (vegetable, chicken or beef)
Salt and Pepper to taste
1 C. thickly chopped brown mushrooms
1 C. fresh spinach, chopped
1 C. fresh flat leaf parsley, chopped
In large pot, saute onion and carrots in oil, about 5 minutes. (Carrots will still be slightly firm). Add beans, tomatoes, seasoning, apple, any of the optional vegetables, and 1/2 of the cilantro. Add pumpkin, thinning with stock to desired consistency. Continue to simmer until heated through on low, stirring freqently. Adjust seasoning. Garnish with remaining cilantro, plain yogurt or sour cream, red salsa and tortilla chips. Or enjoy with your favorite hearty bread.