Black Bean Soup

January 25, 2012 in Soups     3 comments

It’s not paleo, but it’s damn good!!

Roasted Black Bean Soup

1 pack yummy bacon, chopped

1 large onion, chopped

2 red bell peppers, chopped

8-10 garlic cloves, chopped

1 tbsp ketchup

1 tbsp chili powder

5 cans black beans

2 can fire roasted tomatoes

15 ounces chicken broth

salt and pepper to taste

Possible toppings: chips, sour cream, cheese, cilantro, lime.

In a large stock pot, saute the bacon first to get a nice greasy base! Then add the chopped veggies and seasonings. Add all the beans, tomatoes, and broth and then let it simmer for a while. Scoop it into the vitamix and blend it down. Serve with toppings of choice. Enjoy!!

(Note: Because we hardly ever eat beans, our bodies had what you might call a little gut distress after eating this! If you know what I mean! It was worth it, but won’t be happening again for a while. You have been warned!!)

Mexican Chicken Stew

January 21, 2012 in Soups     Add Comment

Remember the shredded chicken tacos I made back in October?

Well, I have since found that shredded chicken is super easy and handy to have around.

To change it up (sort of) I made it into a Mexican Chicken Stew. It was going to be soup but ended up pretty hearty, so we just changed the name to stew and went with it!

We eat a lot of Mexican food, in case you haven’t noticed!

Mexican Chicken Stew

3 cups chicken stock
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne pepper
2 14 oz can fire roasted tomatoes
1 small can green chilis
1 large onion, diced
3 tsp minced garlic
1 small can tomato paste
3 shredded chicken breasts (already made before hand)

Possible Toppings: Blue Corn Tortilla Chips, Sour cream, Shredded Cheese

In a stock pot, add everything but the chicken. Bring to a boil, then turn down and allow to simmer for about 30 minutes until onions and tomatoes are cooked down. Add shredded chicken and serve with whatever toppings you want!

I thought it was a touch spicy, but the sour cream mellowed it out to a very kid friendly flavor.

Savory butternut squash soup…for 50!

Okay maybe not 50, but it was enough for our Thanksgiving feast which included 12 adults, and plenty of leftovers.

I love leftovers!!

Savory Butternut Squash Soup

1/2 stick butter

2 medium onions

8 whole fresh garlic cloves

2 carrot sticks

2 celery sticks

4 large baked butternut squash

2 jars bone broth

1 can coconut milk

Bake butternut squash on foil lined baking sheet until tender. It takes a while!

After cooled, peel and trash the skin. If you get a little skin or seeds in the soup no worries. We will vitamix the whole thing at the end!

In a 10 quart pot, brown onions, garlic, carrots and celery in butter.

Add in baked squash, broth and coconut milk. Allow to simmer, stirring fairly often. Salt and Pepper to taste.

When you feel like it is good and ready, scoop it into the vitamix and puree it. It took me 4 containers full to get it all done.

(Be prepared with an empty pot or bowl since you can’t go back into original until it is all vita-mixed.)

Side note: If you decide to prepare this for your own family, and not a crowd, be sure to add the coconut milk slowly. The taste can be overpowering if you use to much. But is absolutely delicious if you add just the right amount!