Posts Tagged ‘soup’

Scotland: Soup of the Day

You know you’re in Scotland when:

Highland Scotch Broth

and you see a lot of this…

Highlands Sheep II

Highland Sheep

Highland Sheep on the road

Highland Lambs on the road sign

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A few weeks ago, a co-worker brought in Black Bean-Pumpkin soup for her lunch.  She shared the recipe and I’ve made it several times.  I LOVE it and so does everyone else who’s tasted it. Including Favorite Girl ~ who is a bit of a fussy eater. The original recipe called for 2 cans of beans but I prefer one can.  It’s easy to make and I recommend it on a cold winter day with a tossed green salad and a glass of red wine.  Mmmm, Mmmm…

Black Bean-Pumpkin Soup

1.5 cups drained diced canned tomatoes, 1 (15 oz) can of black beans-drained and rinsed, 1 teaspoon olive oil, 1 cup finely chopped red onion, 1 teaspoon cumin, 3 cloves of minced garlic, 3 cups vegetable broth, 2 tablespoons sherry vinegar, 1/2 teaspoon pepper, 1 (15 oz) can of pumpkin, 1 cup cheese of choice (I use feta), 1/2 cup of sliced green onions.

Place tomatoes and black beans in a food processor; process until about half the beans are smooth. I like mine a little smoother so it’s a personal preference.

Heat oil in a Dutch oven over medium heat. Add onion to pan; saute 5 minutes or until lightly browned. Add cumin and garlic; saute 1 minute. Add bean mixture, broth, and next 3 ingredients (through the pumpkin); bring to a boil. Cover, reduce heat and simmer for 20 minutes. Stir in sherry.  Ladle about 1 cup of soup into a bowl, sprinkle with 2 tablespoons of cheese and 1 tablespoon of green onions.  Yields: 6 cups

Per Serving:  Protein 10g, Fiber 9.3 g, Iron 3mg, calcium 139 mg, fat 3.1 g, calories 175


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