Tag Archives: soup

Curried Pumpkin Lentil Soup

16 Sep

I’ve been meaning to make some lentil soup for quite a long time (kassidy gave me these lentils in NYC!) and finally got motivated to throw one together tonight. Since fall is upon us and all the pumpkin yummies are starting to show up, I made sure to add some in here too. Yay, pumpkin. : )

Curried Pumpkin Lentil Soup

olive oil for misting
3-4 cloves garlic
1 medium onion, chopped (here i used half each of yellow & red, b/c they were just hanging out)

6 c. of stock (or 3 boulion cubes & 6 c. of water, way cheaper)
14.5 oz. can of tomatoes, undrained
15 oz. can of pumpkin puree (not pumpkin pie filling!)
1 tsp. of ground ginger (use 2 tsp. of fresh if you have it!)
1 tsp. cinnamon
1 tsp. curry powder
pinch of nutmeg
sea salt, black & cayenne pepper to taste
1 1/2 c. lentils of your choice (i used green, the red ones will sort of dissolve, up to you!)

8 oz. frozen chopped spinach

Directions:

1. In a large pot or dutch oven spray a mist of olive oil, add onions, and cook at medium heat for about 5 minutes or until onions soften. Add garlic and stir for a minute.

2. Stir in stock, tomatoes, pumpkin, spices and lentils. Bring to a boil, reduce heat and simmer, covered, for 35 minutes.

3. Stir in frozen spinach, raise to boil again, cover and simmer for 10 more minutes, or until lentils are tender.

Spicy Black Bean Soup

25 Jul

so my friend cassie had left me a link on the cpv facebook page to try FatFreeVegan’s Smoky Refried Bean Soup a while back. it looked really easy and good, and i love refried and black beans. this is my adaptation below. : )

Spicy Black Bean Soup

olive oil for misting pot
1 large onion, chopped
3 – 4 cloves garlic, minced
1 bell pepper, chopped (i used red.)

about 3 c. vegetable broth
1 14-ounce can tomatoes, drained
15 oz. can refried beans (i used pinto)
2 – 15 oz. cans black beans, drained and rinsed
15 oz. can corn kernels, drained
1/2 tsp. cumin
1 tsp. paprika
1 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. dried cilantro
salt and pepper, to taste

Directions:

1. Spray a large pot with olive oil and heat to medium. Add onions, and let them soften for a few minutes. Add bell pepper, and stir occasionally for about 2 minutes. Add garlic and let cook another minute.

2. Add all other ingredients, and bring up to a boil. Lower heat and simmer, covered, for about 30 minutes, so that all flavors combine.

Enjoy! I served mine over some red quinoa! Yum!

Butternut Squash and Black Bean Stew

15 Apr

i love butternut squash! i couldn’t resist buying one the other day, and needed to put it to use. i especially love butternut squash with sweet & heat, and cayenne, ginger and cinnamon do the trick here. i was actually going to make a much more fattening dinner, but decided on this leaner choice instead.  best of all, it’s all in one pot. :)

Ty’s Butternut Squash and Black Bean Stew

2 tbsp. olive or canola oil
1 medium onion, chopped
1 tsp. salt (i used sea salt with sea vegetables)
3-4 cloves of garlic, minced

1 14.5 oz can chopped tomatoes, and their juices
5-6 c. vegetable stock
2 tbsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. sugar
1/2 tsp. apple cider vinegar, optional
cayenne pepper to taste, optional (i used 1/2 tsp. for hot)
1 butternut squash, peeled, seeded and chopped into 1/2″ pieces

2 15oz cans black beans, drained and rinsed

(rinsing your canned beans well helps to reduce the gassiness often attributed to eating your friend, the legume.)

Directions:

1. Heat oil in a large dutch oven or pot over medium heat. Add onion and salt, cook until softened, about 5 minutes. Add garlic, and cook for another minute. Add chopped tomatoes and juice, stock, ginger, cumin, cinnamon, sugar, apple cider vinegar, cayenne and butternut squash, stir to combine. Bring up to boil and reduce to low. Cover and simmer for 30 minutes.

2. Add black beans and simmer, uncovered for at least 10 minutes, so flavors can combine.

Results: YUM! my absolute new favorite. next time i’ll add a can of corn in with the beans too. :)

mexican pumpkin soup

6 Apr

so i was staring into my pantry earlier looking for inspiration. the cans of pinto beans, corn, tomatoes w/jalapenos and pumpkin stared back. so i decided to make a soup. this one’s spicy, so if you can’t take the heat, just use regular diced tomatoes & leave out the cayenne.

ty’s mexican pumpkin soup

3 tbsp. olive or canola oil
1 red onion, chopped
1/2 tsp. salt
3 cloves of garlic, minced

6 c. vegetable stock

1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tbsp. chili powder
1/4 tsp. cayenne pepper (or more!)
a few grinds of fresh ground pepper, i like smoked

1 can of pumpkin puree, not pumpkin pie mix
1 tsp. cornstarch

1 14.5 oz can diced tomatoes w/jalepenos or chiles, drained
1 16 oz can pinto beans, drained
1 16 oz can whole kernel corn, drained

vegan sour cream, optional, as garnish

Heat oil to medium in large pot or dutch oven. Add onion and salt, stir until softened, about 7 minutes. Add garlic and cook an additional minute. Add vegetable stock and spices. Whisk in pumpkin puree and cornstarch. Add canned tomatoes, pinto beans and corn. Bring up to a boil, and then drop to simmer. Simmer uncovered for at least 15 minutes. Ladle into bowls and garnish with dollop of vegan sour cream, if desired.

results:
success! spicy, savory and fresh. the corn kernels burst in your mouth. yummy with or without sour cream. :) i can’t stop eating it. reducing stock down to 4-5 c. will give you a chunkier style stew.