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Posts Tagged ‘soup’

We had more comfort food this week since my tummy is still trying to get back to ‘normal’ after being sick last week. Some people have trouble with beans, but luckily, we do not. We find them very comforting, especially in a delicious soup that has simmered on the stove, filling the house with a delicious fragrance!

And now we live in a state, New Mexico, where one of the major agricultural products is beans – pinto beans! In the fall here, you can find pinto beans and Anasazi beans at the farmer’s markets. When I went to make this recipe, I found that I didn’t have enough pinto beans to make this, but I did have some Anasazi beans so I used some of those too. They cook very similarly and have a similar flavor profile, so I knew they would work together.

Pinto Bean Soup

Adapted from Cooking Light

3 cups dried pinto beans, (or Anasazi beans, or a mix)

2 tbsp oil

3 cups finely diced onion

6 cloves garlic, minced

2 tsp smoked paprika

1 tsp ground cumin

2 tsp dried oregano

8 cups water

2 bay leaves

2 tsp salt

Avocado, chopped

Lay out your beans on a rimmed baking sheet and look for small stones, random grains of wheat (yes, I have found them!), or shriveled beans and discard them. Rinse beans and place in a large pot. Cover with water to 2 inches above level of beans and bring to a boil. Cook 5 minutes and then remove from heat. Let stand one hour. Drain beans.

In the same (dry) pan, heat the oil over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add garlic and saute for another minute or until it becomes fragrant. Add paprika and cumin and stir until fragrant, being careful not burn the spices. Stir in oregano, beans, water and bay leaves. Bring to a boil. Then cover, reduce heat and simmer for 1-1/2 hours or until beans are tender.

Discard bay leaves. Stir in salt. Taste and add more if desired. Top with chopped avocado and serve with corn muffins.

This recipe is cross-posted over at Pennywise Platter at The Nourishing Gourmet.

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Looking for something to have ready for your little ghouls and goblins tomorrow night? Something hearty to soak up all that sugar?

And do you avoid making bean soups because of how long it takes to cook beans? I used to, or I would only make soups to which I added canned beans. But not anymore. I have become friends with my pressure cooker, thanks to cookbook author Lorna Sass. I’ve had one of her cookbooks now for a year or two and I am finally starting to feel comfortable improvising with my pressure cooker. Recently I had a pair of poblano peppers lingering in the crisper drawer and I had spotted the new crop of New Mexico pinto beans at the farmer’s markets. Thus a new recipe was formed.

The recipe does require pre-soaking the beans, but it isn’t hard. I typically will soak my beans during the day, while I am at work, when I am planning to prepare such a soup in the evening. I like to place the beans and water in my big batter bowl since it has a lid.

Pinto-Poblano Stew

Adapted from Great Vegetarian Cooking Under Pressure by Lorna Sass

Serves 6

1-1/2 cups pinto beans (or Anasazi beans), soaked overnight or at least 8 hours

1 tbsp oil

1 tsp whole cumin seeds

2 cloves garlic, minced

1 large onion, chopped

2 poblano peppers, seeded and chopped

2 cups frozen roasted corn*

1-1/2 tsp dried oregano

4 cups hot water

———————-

1-15oz. can diced tomatoes

Juice of one lime, about 2 tbsp

Salt and pepper, start with 1/2 tsp salt and 1/4 tsp pepper, add more to taste

Place your tea kettle on to boil the 4 cups of water. Heat the oil in your pressure cooker over medium-high heat. When the oil is rippling and hot, add the cumin seeds. They will begin to pop and turn darker brown. Add the garlic and stir constantly until the garlic begins to become fragrant. Add the onion and pepper and stir well. Add the beans, corn, oregano and water.

Lock the cooker’s lid in place and bring it to high pressure. Then lower the heat just enough to maintain high pressure and cook for 6 minutes (more if you live at high altitude like myself). You can either allow the pressure to come down on its own, or if you’re impatient like me, use a quick-release method and remove the lid carefully. Taste your beans and make sure they are tender. If not, you can cook them a bit longer on the stove without the lid or bringing to pressure.

Stir in the diced tomatoes. Then use an immersion blender to puree a portion of the soup to your desired consistency. Stir in the lime juice, salt and pepper and taste. You’ll probably want more salt.

Top with chopped cilantro, chopped avocado, chopped tomatoes, cheese, whatever you fancy. Serve with warm corn tortillas or corn muffins.

Notes:

* I like to use Trader Joe’s frozen Roasted Corn for a little extra flavor.

This post is linked up to Gluten Free Wednesdays and Slightly Indulgent Tuesdays. Check out the links for more inspiration!

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Thai Tomato Soup

I knew we were going to have a busy evening one night this week since we had two new pullets (young hens) coming to live with us along with one pound of honey bees, both on the same day! So I wanted something in my meal plan that was fairly quick and easy.

This was a new-to-us recipe that we enjoyed. I served it with the classic grilled cheese. My grilled cheese was gluten free as it was made on Udi’s Gluten Free Whole Grain Sandwich bread. This bread is wonderful and makes a lovely grilled cheese sandwich, as you can see in the picture below. My husband had his grilled cheese on wheat bread, made separately and carefully from mine, of course.

Thai Tomato Soup

2 tsp oil

1 medium onion, chopped

1/2 inch knob of ginger, minced

2 cloves of garlic, minced

1-1/2 c water

1-28 oz. can crushed tomatoes

2 tsp sugar

3/4 tsp chili paste with garlic *

1/4 tsp salt

1/3 c lite coconut milk

Heat the oil in a saucepan over medium heat. Saute onion until tender. Add the ginger and garlic and saute for 1 minute. Add water and tomatoes. Bring to a boil, then reduce heat and simmer for 5 minutes. Add sugar, chili paste and salt. Remove from heat.

Use an immersion blender to blend the soup in the pot until smooth. (Or carefully blend the hot liquid in your blender in batches – but be sure to let a little steam escape out from under the lid as you do so or you could have a problem.)

Add the coconut milk and heat through. Serve.

Notes:

* Chili paste with garlic can be found in the Asian food section of most large grocery stores. Check ingredients to be sure they are gluten free!

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