Monday, February 27, 2012

Is it A Soup or Is it A Stew?


BLACK BEAN + BUTTERNUT SOUP // Serves 4-6
Original Blog Post/ Recipe HERE with more photos.

Some of the measurements are pretty vague, but in a stew-like soup, perfection is not necessary. Taste as you go, add more spice if necessary but beware that both chipotle and cayenne are SPICY, so start small. You can cook your beans from scratch or use canned for the sake of time.

1 Tbsp. coconut or extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 a small head of cabbage, chopped (heaping 2 cups)
3 cups cubed butternut squash (sweet potato would be good too)
3 cups low sodium vegetable broth
1 tsp. cumin
1 tsp. cocoa powder
pinch of chipotle powder or cayenne pepper
2 cups cooked, black beans (about one can, rinsed and drained)
salt to taste

avocado, for garnish
cilantro, for garnish

// tortilla crispies //
3 corn tortillas
scant 1 tsp. extra virgin olive oil
1/2 tsp. sea salt

3 comments:

The Queen Vee said...

Have you made this? It looks really good.

Kate said...

This looks delicious, Rosemary! Perfect for a cold and blustery day.

Anonymous said...

Oh, my. I will be certain to try this out this week when I cook for my son and grandson. I think they will love it with, perhaps, the zucchini fritters shown on the link. Mmm goodness. I will let you know how it goes.
Thank you, Rosemary.
Linda