This is a thick, creamy, chunky, spicy soup that you really need to try! I first heard about it from my friend Ann, who raved about this soup that Gayla had made for a special luncheon. I had the recipe for awhile, and finally had a chance to try it—it’s a wonderful chicken tortilla soup! It has some peppers, onion, and green chilies in it, along with pinto and northern beans, and flavored rice. And the chicken chili seasoning gives this soup such a great flavor! Continue reading
We’ve had several weeks of chilly weather, and I’ve been making more soup! This time I decided to try Pumpkin Black Bean Soup. I adapted my recipe from one I found at Taste of Home. It’s a savory-flavored soup that tastes a little like chili. So if you like chili and black bean soup, I’m sure you’ll like this! In addition to the pumpkin puree, which gives the soup a nice creamy consistency even though you don’t really taste the pumpkin much, other healthy ingredients include diced tomatoes, onions, and garlic.
PUMPKIN BLACK BEAN SOUP by NancyCreative, adapted from Taste of Home
Makes about 8 servings (2 quarts)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 2 medium onions, finely chopped
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3 cups (24 ounces) vegetable broth
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 Tablespoons apple cider vinegar (I used Bragg’s)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- Optional: dash of salt and pepper, to taste
- For garnish: 1/2 cup plain Greek yogurt (or sour cream) and 1/2 cup thinly sliced green onions
Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
In a large pot or Dutch oven, saute onions in oil until tender. Add garlic and saute 1 minute longer. Stir in the broth, pumpkin, vinegar, and bean mixture, blending well. Add cumin, chili powder, cinnamon, and, if desired, salt and pepper to taste.
Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Ladle into soup bowls and garnish each serving with plain Greek yogurt and sliced green onions. Each 1 cup serving is about 240 calories.
I never seem to get tired of making and eating soup, and it’s fun to try different recipes! Have you made any soups using pumpkin as an ingredient?
I like Split Pea Soup but have never made it before. I was looking through a little soup cookbook I had called Soup Gourmet and found an easy recipe I thought I’d try. I made my version thicker because I like thick and hearty soups. I like this soup because, in addition to peas, it has lots of other good-for-you veggies in it–carrots, onion, and celery. And you can add ham or bacon if you want, or make it without any meat.
After looking at some other recipes, I decided I would try garnishing this with croutons and feta, and I’m so glad I tried that out–I really liked it! The feta cheese gives a nice zing to the soup, and the crispy croutons make a nice touch, too. Serve this soup with a salad and some crusty bread–it makes a great lunch or dinner during the cold winter months!
EASY PEA SOUP WITH HAM OR BACON by NancyC, adapted from Soup Gourmet
Makes 4-6 servings
- 2 (16-ounce) packages frozen peas, thawed (or you can use 2 (16-oz.) cans of peas)
- 1 (14.5-ounce) can chicken or vegetable broth (this is a thick soup, so if you’d like it to be thinner, add an extra 1/2 to 1 cup of broth)
- 1 1/2 cups boiled ham or cooked bacon, diced (if you’d like this to be meatless, leave out the ham or bacon)
- 1 cup carrots, finely diced or grated
- 1 cup yellow onion, finely diced
- 2 celery stalks, thinly sliced
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- additional seasonings to taste, if desired
- croutons for garnish, optional
- crumbled feta cheese for garnish, optional.
Place peas and broth in blender or food processor and puree until smooth (the peas and broth will fill your blender almost to the top, so you can blend them half the amount at a time, if you prefer–you’ll need to do this, too, if you are adding extra broth to make a thinner soup).
Transfer blended mixture to a large pot. Add ham or bacon, carrots, onion, and celery. Bring to a boil and simmer 30 minutes or until vegetables are tender. Halfway through cooking, add salt and pepper, and additional seasonings, if desired.
Serve hot in soup bowls or cups and garnish with croutons and crumbled feta cheese, if desired.
I really like it served with the croutons and feta cheese–they add an extra special touch to the soup! Have you tried any new soup recipes lately?
There’s nothing like a hot bowl of chili on a cold day! I recently made some, and I used the recipe from the cookbook The Pioneer Woman Cooks, which I had been wanting to try for some time. I really liked it! It’s a nice, thick chili, and the recipe says you can add some water if it gets too thick while it’s cooking; I decided to try using beef broth instead to keep the flavor nice and beefy. I also left out the optional seeded and diced jalapeno, but I may just try adding that in next time! If you’re a chili-lover you will need to try this!Continue reading