November 18, 2009
Last night's class at the MaineHealth Learning Resource Center featured Red Lentil & Lime Dip,Family-Friendly Falafel (described in an upcoming post), and the Very Veggie Black Soup recipe noted below.
Thanks to our friend Rhonda for her cooking class assistance. Thanks also to our class participants, who made the experience worthwhile. With the exception of a slight falafel setback (quickly remedied), everything went according to plan. Our next set of classes is scheduled for January. More information will be upcoming.
Speaking of cooking classes, Kevin & I also served Very Veggie Black Bean Soup to our "Soup for the Soul Lunch & Learn" class sponsored by the MaineHealth Learning Resource Center and the MaineHealth Works on Wellness (WOW!) Program on Monday. The soup was enjoyed by all. Thanks to MaineHealth for giving us these opportunities!
Very Veggie Black Bean Soup
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled and minced
- 2 carrots, diced (peeled if not organic)
- 2 celery stalks, diced
- 1 1/2 tsp cumin
- 1 bell pepper, red or green, chopped
- 2 cups winter squash, peeled & cut into 1/2” cubes
- 3 cups cooked black beans (approx 2-15 oz cans)
- 1/2-1 chipotle pepper in adobe sauce (according to desired heat)
- 2 cups chopped fresh or undrained canned tomatoes (approx 1-14 oz can)
- 1 cup corn kernels, fresh or frozen
- 1 cup homemade or pre-packaged low sodium vegetable broth
- juice from 1 orange
- salt & freshly ground black pepper, to taste
- chopped fresh cilantro and/or chopped scallions, optional
Warm oil in a large, non-reactive pot over medium heat. Add onions & garlic. Saute until translucent (about 5-10 minutes). Add carrots, celery and cumin. Saute for 10 minutes. Add squash and peppers. Saute until squash is just tender (about 5 more minutes).
Add beans, chipotle, tomatoes, corn, broth and orange juice. Bring to a boil. Simmer, covered, for 20 minutes, until vegetables and beans are tender.
Season with salt and pepper. Garnish with optional cilantro and/or scallions.
Adapted from “Black Bean & Chipotle Soup,” Moosewood Restaurant Daily Special .