Chip Soup - Pumpkin Black Bean Style

Chip Soup - Pumpkin Black Bean Style

3 (15 ounce) cans of black beans, rinsed and drained
1 (16 ounce) can of diced tomatoes
1/4 cup olive oil/earth balance
1 1/4 cup chopped onions
4 cloves of garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth


Saute onion, garlic, and olive oil until onions are translucent. Add salt, black pepper, vegetable broth, black beans, and diced tomatoes. Cook until warm. Carefully transfer to blender in small batch and blend until smooth.

Black Bean Sweet Potato Chili

2 tbsp olive oil
1 medium yellow onion, chopped
4 cloves of garlic, minced
2 teaspoons sea salt
1 large sweet potato--peeled and cut into .5" cubes
3 small carrots--peeled chopped
1 28 oz can of diced tomatoes, in juice
4 15 oz cans black beans, rinsed and drained
1 tbs cumin
1 tbs chili powder
1 tsp cocoa powder
1 c. water

Directions:

1. Sauté oil, onions, garlic and salt until onions are translucent.
2. Put chopped sweet potato and carrot in the bottom of the slow cooker, add onion mixture, layer beans and tomatoes with the spices. Cook on high for about 6 hours.
3. When it starts to smell really nice, stir it around and add a cup of water. (at 5 or 5.5 hours)
4. The chili can be served on top of brown rice or with corn bread.

Baby, It's Cold Outside: Roasted Tomato Garlic Soup

{Roasted Tomato Soup with Basil}

Ingredients

• 4 lb tomatoes, halved lengthwise
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sucanant
• 2 tablespoons olive oil
• 3 cups vegetable stock or low-sodium broth
• 3/4 cup soy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
Cook onion, oregano, basil, and sugar in olive oil in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in soy cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls.

Chocolate Coconut Chili

1 1- ½ tbsp coconut oil
2 cups onion, diced
1 ¼ - 1 ½ cups celery, diced
4-6 medium cloves garlic, minced
1 tsp sea salt
2 tbsp mild chili powder
½ tsp cinnamon
1/8 tsp all spice
2 ½ - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can (14 oz) coconut milk
½ cup unsweetened shredded coconut
2 tsp chipotle hot sauce
1 cup corn kernels
1 1 ½ tsp agave nectar
1-2 tsp. lime juice
1 small can tomato sauce

Place all items in crock pot and simmer on medium to low heat for 4-6 hours! Enjoy!

Soup Bar

Base Soup Mixture:

1 TBSP Oil
1 clove Garlic
2 cups Onions (diced)
3 TBSP Flour
1- 6 oz. can Tomato Paste
4 -14 oz. cans Vegetable Broth
2 TBSP Vinegar
1 TBSP Worcestershire Sauce
1 1/2 tsp Salt
1/4 tsp Pepper
1 dash Oregano

Saute oil, garlic, and onions until translucent. Add tomato paste, broth, flour – bring to a low boil. Add vinegar, Worcestershire sauce, salt, pepper, and oregano. Boil on low for 10 – 20 minutes.


Soup Toppings: - add when soup is hot!

Garbanzo beans
Fresh tomatoes, chopped
Sliced mushrooms
Chopped green pepper (or red)
Grated carrots, fresh
Onions (green, red or yellow)
Corn
Beans (black, kidney, etc.)