Rec. Nine Bean Soup

[marsha-tbay]

Nine Bean Soup

1 cup black beans

1 cup red beans

1 cup pinto beans

1 cup white beans

1 cup split green peas

1 cup navy beans

1 15.5 oz. can garbanzo beans, drained

1 15.5 oz. can black-eyed peas, drained

1 15.5 oz. can kidney beans, drained

1 14.5 oz. can no sodium diced tomatoes

1 10 oz. can diced tomatoes with green chiles Rotel will work

1 large onion, chopped

1 cup green onion, chopped

3 cloves garlic, crushed

1/2 tsp. salt

Combine black beans, red beans, pinto beans, white beans, split green peas, navy beans. Cover with water and soak overnight. Drain beans and place in a large stockpot; cover with water. Add navy beans, garbanzo beans, black-eyed peas and kidney beans.

Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until beans are tender. Add tomatoes,tomatoes with green chiles, onion, garlic and salt.

Simmer for 30 minutes to blend flavors. Serves 6.

Jenn-gourmspicegard

 

[marsha-tbay]

Rec. Roasted Pumpkin & Sweet Corn Soup

ROASTED PUMPKIN & SWEET CORN SOUP

750g (1lb 10oz) pumpkin or butternut squash, peeled, seeded, cut into small pieces, about 2cm (3/4in)
A dash of olive oil
1tsp cumin seeds
1 tsp coriander seeds
6 cardamom pods, seeds only
25g (1oz) butter1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 level tsp turmeric
1 level tsp ground ginger
2 sticks of celery, finely chopped
1 medium sized leek, finely chopped
500g (1lb 2oz) sweetcorn, rinsed and drained if tinned, frozen is good too
Freshly ground black pepper
275mL (10 fl oz) semi skimmed milk
725mL (1 1/4 pt) vegetable or chicken stock

GARNISH

Wholemeal croutons and a swirl of thick natural yogurt to serve

Preheat oven to 180 C /350 F /gas 4.

Put the pumpkin or squash on a baking tray, drizzle with a little olive oil and roast for about 25 minutes, until golden brown.

Heat a small frying pan and dry roast the cumin, coriander, and cardamom seeds. After 2 - 3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush finely, using a pestle and mortar.

Melt butter in saucepan, add the onion and garlic and fry until softened, about 5 minutes. Add the ground spices and the turmeric, ginger, celery and leek, and stir well. Cook for 3 more minutes, then stir in the pumpkin or squash and the sweetcorn. Season with black pepper. Sweat the vegetables, covered, over a low heat for about 10 minutes. Pour in the milk and stock and simmer gently, covered for about 20 minutes.

When the soup is ready, blend it to a puree, leaving a little bit of texture. Serve with wholemeal bread croutons and a swirl of natural yogurt.

Ellen's note:

This is soooo good. I made it for dinner last night and had rave reviews. I did, however, add to my bowl a few hot pepper flakes.

Ellen-Dougdelights