bell pepper

Black Bean Soup

This recipe comes together quickly with things on hand, and warms the soul! 

 
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What You'll Need:

olive oil
3 cloves garlic, minced
1 small red onion, minced

1/2 tsp sea salt
1 sweet bell pepper, diced

4 c veggie broth
3 cans black beans, drained and rinsed
Juice of 1 lime

1/2 tsp black pepper
1 bay leaf
1 Tbsp cumin
1 Tbsp oregano
1 1/2 tsp paprika
1/2 tsp red pepper flakes
1/4 tsp turmeric

Optional Fixins:

Sheep's milk feta
Diced avocado
Greek yogurt
Fresh cilantro


Saute onion and garlic with olive oil in a soup pot until aromatic. Add bell pepper and salt, cook an additional 2 minutes.

Add beans, broth and lime juice. Bring to a boil.

Meanwhile, mix spices in a small bowl.

Lower liquid to a simmer, add spices, cook an additional 10 minutes.

Remove from heat, remove bay leaf. Pulse using an immersion blender (this was the best investment ever, FYI), or transfer to a blender or food processor to desired consistency.

Top with desired fixins. ENJOY!


Serves 5.

Cauliflower Nachos

Just when you thought cauliflower couldn't be more magical...

 
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What You'll Need:

1 head cauliflower, broken into florets

juice of 1 lime

1 Tbsp taco seasoning (find an easy peasy homemade recipe here!)

1-2 Tbsp olive or avocado oil

3/4 c raw cheddar cheese, shredded from the block

 

1 can black beans, drained and rinsed

1 pint cherry tomatoes, halfed

1 sweet or purple onion, minced 

1 sweet bell pepper, chopped

1 jalapeno, minced

 

Fixins:

1 c fresh cilantro, chopped

1 avocado, cubed

Few dollops of organic, whole milk Greek yogurt

Salsa


Preheat oven to 425*

Toss cauliflower in avocado or olive oil + taco seasoning + lime juice, spread on baking dish

Roast for 15-20 minutes, or until it begins to lightly brown

Meanwhile, prep veggies and beans

Top roasted cauliflower with beans, veggies & cheese.  Return to the oven for 8-10 minutes, or until cheese has melted.

Serve sprinkled with fixins.  Share with a friend!


Serves 2.

Three Bean Salad with Lemon Dijon

I make a new version of bean salads every other week. Okay, okay. So, I am obsessed with bean salad. 

1 sweet bell pepper, diced
3/4 c shelled edamame, thawed
2 c green beans (either fresh and lightly steamed, or frozen and defrosted)
1 can garbanzo beans, drained and rinsed
1/4 c fresh parsley, chopped

For dressing:
1/2 tsp sea salt
1/2 tsp black pepper
1 large shallot, minced
2 Tbsp fresh oregano
juice of 1 lemon
1/2 Tbsp dijon mustard
2 Tbsp olive oil

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Mix veggies and beans in a large bowl. Wisk dressing ingredients together. Toss it all together. You win!

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Serves 5 as a main, 8-10 as a side

Recipe modified from a 2012 edition of Cooking Light magazine
(10 cent magazine snatch from our local library bin)