Black Bean Soup

http://www.skinnytaste.com/2010/09/black-bean-soup.html

Black Bean Soup
Servings: 8 • Serving Size: about 1-1/2 cups
Calories: 234.4 • Fat: 2.6 g • Protein: 13.6 g • Carb: 40.1 g • Fiber: 19.6 g

Ingredients:

For the beans:

•    1 lb dry black beans
•    1 small bell red pepper
•    1 small onion, quartered
•    2 cloves garlic
•    3 bay leaves

For the soup:

•    1 tbsp olive oil
•    1 large onion, minced
•    1/2 cup chopped parsley
•    1 red pepper, minced
•    2 medium carrots, shredded
•    5 cloves garlic, minced
•    1 tbsp red wine vinegar
•    1/4 (2 oz) cup white wine
•    1 tsp cumin
•    1 tsp oregano
•    1 chicken bullion (vegans use vegetable bullion)
•    salt and black pepper

Directions:

Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)

Drain the water, then add 8-10 cups of cold water when ready to cook.

Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil andreduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)

Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.

Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed. Cover and simmeron low about 15 – 20 minutes. Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don’t have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjustsalt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!

Chicken Pot Pie Soup

http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html

Ingredients:

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowlywhisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Ratatouille

http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper