I used what I had in my fridge and pantry and made a vegetable soup, I used:
1 teaspoon EVOO
2 leeks, White and pale green parts only, chopped
1/2 onion, chopped
Saute above in EVOO. Then add:
2 garlic cloves, minced
1 cup water and let simmer for a few minutes.
1 small cabbage chopped
spinach leaves, chopped
1 red bell pepper, chopped
1/2 of a large bag frozen cut green beans
1 can or more kidney beans (my first choice was cannellini but I didn't have any)
6 cups beef broth
6 cups water
2 tablespoons or more Penzey Spice Bouquet Garni
Bring to a boil and simmer until vegetables are tender.
1 1/2 pound butternut squash, halved lengthwise, seeded
1 - 2 teaspoons EVOO
1 3/4 cup chopped onion
1 cup chopped celery
2 garlic cloves, chopped
6 cups or more vegetable broth, divided
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
1 cup chopped red bell pepper
1 teaspoon or more dried thyme or 1 tablespoon fresh
2 tablespoons canned chopped mild green chilies (could use fresh chili and use less)
Place the squash cut sides down on a baking sheet prayed with PAM in a 400 degree F oven for about 1 1/2 hours. Cool cut side up and then scoop squash out into a bowl.
Heat oil in heavy large pot over medium heat. Add the onion and saute until pale golden. Mix in celery and garlic. Add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally. Add squash, 5 cups broth, cumin and cinnamon. Cover and simmer 20 minutes to blend flavors.
Working in batches, puree squash soup in blender until smooth. Be careful, fill only a third of the way each batch! When finished pureeing all batches, return soup to the pot. Thin squash with more broth to desired consistency if necessary. Ad black beans, corn, red bell pepper, thyme and chopped mild green chiles. Cover soup and simmer 10 minutes. Season to taste with salt and pepper if desired. Serve with a dollop of NF plain yogurt or sour cream and sprinkled with cilantro if desired.
To healthy eating!
To healthy eating!