Freestyle Black Bean Soup

I entirely made this up, and was skeptical for the first 20 or so minutes, but it turned out really good! Odd quantities are because I mostly used what I had on hand.

Black Bean Soup

Time: approx 45 minutes

Tools: one medium sized pot, blendy

Ingredients:

1 can no salt added black beans (I would add another can)

1 box vegetable broth

1.5 chicken sausages, sliced and browned (I love True Story brand, and would add a whole or half package next time)

1 onion

3 bell peppers (this was a lot, you could do less)

4 cloves garlic

1 very small kabocha squash

1 box baby tomatoes

2 tbs masa harina (for thickening and deliciousness)

1.5 tbs cumin (approx)

1 tsp paprika (also approx)

A few confident dashes of cayenne pepper

Salt and pepper to taste

Method:

Wow that looks like a lot of ingredients. Chop all the vegetables, duh. Not the baby tomatoes, because those are fruits (I just put them in whole because I hate slicing them.) Sauté the onion and garlic in coconut oil, add the bell peppers and spices and sauté a bit more. Add the broth, black beans, sausage, and box of tomatoes. Bring it to a boil and let it boil pretty raucously for a while to reduce a bit. When it looks like everything is ready to go (maybe 25 minutes?) take out about a cup of the soup (just avoiding the sausage) and blend it with the masa harina until very smooth. Pour that back in, mix it around and voila!

I topped mine with a little balsamic vinegar and horsetooth hot sauce and had brussels sprouts on the side. YUM.

No photo because it’s just not a stunner.

 

 

 

Dinner Pie

This is an oldie but a goodie- I forgot about it for about 2 years but made it again tonight. Ace loves it and the ingredients are easy to change. Im going to show you what I used today but I change it just based on what I have- plus it would be easy to make this vegetarian.

1 lb of chicken (anything- breast, thighs, whatever) – diced

1 bell pepper

1 big sweet potato – diced 

1-2 handfuls of already shredded carrots

1 chopped yellow onion

3 cloves of garlic

2 pie crusts

Goat cheese

Saute the onion and garlic in your cast iron skillet that still has bacon grease from the morning. Once soft, add the chicken and sprinkle seasoned salt on. Let the chicken cook almost all the way through. Add the veggies and sprinkle dill seasoning and more seasoned salt all. Stir around for awhile then cover with a lid for about 10 minutes. Heat the oven to 350. Lay out one pie crust on one side of a baking sheet and scoop in half of the chicken mixture. Cover with goat cheese the squeeze the sides of the crust around like a pie. Repeat with the other crust and the rest of the chicken mixture. (Pro tip- if there is extra chicken mix, just put it in the fridge and eat it in a bowl the next day- delish!) Cook for about 30 minutes or until pie crust is brown and beautiful. Enjoy!

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