Fall Black Bean Soup - YUM YUM!

This is a recipe that I end up making entirely too much of and Rob typically bows out after 2-3 days of it. BUT! The option to freeze some for those busy weeks is always there. Another tip is that we sprinkle nutritional yeast on it for a cheesy flavor and...well...nutrition! 

Ingredients

1 small yellow onion, minced
2 garlic cloves, minced
2 celery stalks, chopped
1 red bell pepper, chopped
2 vegetable stock powder or fresh stock
1 1/2 cups boiling water
2 {15 oz} cans black beans {do NOT drain}
1 teaspoon salt
1/2 teaspoon cumin
2 tablespoons lemon juice
1 1/2 tablespoons arrowroot

*I add 1-2 green peppers, chopped

Sometimes I also add carrots if we have extra (which we always do)

Directions

Add half a can of beans, salt and cumin, and puree soup slightly in a blender {I used my Vitamx but it would fit in a Magic Bullet}, then put into the crockpot. Add the rest of the ingredients.

In a small mixing bowl, combine the arrowroot with 1 1/2 tablespoons of water. Add the lemon and the arrowroot mixture to the soup, and cook until thickened.

Put all of this into the crockpot. 8 hours low, 4 hours high. If it thickens or boils too much liquid out then mix up a little more stock and add it to it! 

Serve and enjoy!

Viola! 

*derived from onehundreddollarsamonth

The best Zuppa Toscana ever!

Ever since I can remember I have loved a zesty, smooth and also hearty soup. When I visit Italian restaurants and see the soups and smell the flavorful zuppa I feel like running because I know if I eat it I will be left with the worst stomachache ever due to the dairy. 

Today, I present to you, dairy free zuppa!!!! 

Ingredients 

1 medium onion, chopped (I had 1 small red and 1 small yellow, I make due!)

1 TBS extra virgin olive oil

6 cups vegetable bullion 

1 tube Gimme Lean ground "sausage" or 2 Italian sausage links (Big Boy Meats or New Pi has the best options)

3 small russet potatoes, chopped 

1 sweet potato, chopped 

1 TBS garlic, minced/chopped

1 cup almond milk, unsweetened

1/2 tsp red pepper flakes, I added more until it was super deliciously spicy  

1/2 TBS Italian seasoning, recipe below, I also added more until I liked the flavor

2 TBS butter or Earth Balance, unsalted (add after in warm phase)

2 cups kale, I only had spinach on hand so spinach it was!

I simply sautéed the onions and sausage in a sauté pan then added everything except the butter and kale to a crockpot! I put it up to  high until it boiled then reduced to low. When it was about an hour to finished I took the lid off to allow it to thicken a little and then to warm. Add the butter and kale. 

 

Italian Seasoning, yield 10 TBS

2 TBS basil

2 TBS marjoram

2 TBS thyme

2 TBS oregano

2 TBS rosemary

 

Curried pumpkin soup

Yes, I am loving on pumpkins! We got some from an Echocollective box randomly a month ago and it's been very fruitful.  

Curried Pumpkin Soup

6 servings

1 onion

2 garlic cloves

2-3 TBS curry powder, adjust to your liking, start smaller

2 cups pureed pumpkin (find instructions to cook in this blog post here) or 1 can organic pumpkin (Farmers Market brand)

2 cups vegetable broth

1 tsp cumin powder

1/8 tsp nutmeg

1/4 tsp cinnamon powder

2 cups rice milk, soy milk, almond milk, coconut milk (whatever your "milk")

1 tsp dried parsley or 1 tsp dried oregano

1 TBS olive oil

1/2 TBS 

1 bay leaf

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In large pan cook onion with oil. Next add garlic. Then add spices.

 

 

 

 

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Add the bay leaf. Next add pumpkin & mix it well, then add stock.

 

 

 

 

 

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Bring this to a boil for approx. 2-5 minutes and then reduce to simmer. Add in the "milk" and simmer for another 10-20 minutes. Take out bay leaf. Make sure this is thickening, do not put a lid on the pot. 

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*If this is not thickening, use 1 TBS arrowroot (a healthy substitution for cornstarch) to 1/2 cup cold "milk" or water and add to the pot. This shouldn't throw off the liquid ratio because this is a thickener. 

 

 

Eat with a delicious piece of fresh bread from New Pi!!! Breads are wonderful special treats to have with a good soup once in a while. Make sure the ingredients are excellent before you pop it into your cart when shopping. 

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As you can see, it was  delicious!!! 

Pumpkin sweet potato red lentil chili

This recipe has a new flavor of any chili I've ever had. It has lots of flavor and incredibly good for you. 

yield: 6              prep time: 10 minutes        cook time: 4-8 hours     

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2 15 ounce cans kidney beans, drained & rinsed

2 cups vegetable broth

2 15 ounce cans fire-roasted diced tomatoes, watch for added sugars and excess sodium

1 cup dry red lentils 

1 cup pumpkin puree, recipe below

1 cup chopped yellow onion, I just did 2 small

1 TBS cocao powder, make sure you're using real cacao and cocoa powder

1 TBS chili powder 

1 tsp cinnamon 

2 tsp cumin 

1/2 tsp cloves

1 tsp kosher salt

1-2 sweet potatoes, chopped into inch pieces 

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1- Add ALL ingredients to a 3-quart or larger crock pot. Stir!! 





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2- Cook on high for 4-5 hours or low for 8. I prefer things a little more fresh vs cooking a looooong time and having them mushy. But in this recipe you want to go long enough that the lentils are soft. I didn't cook mine entirely too long, 3-4 hours and they were still fine. My cooker gets really hot though. 

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Pumpkin Puree

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1-2 small pumpkins

*this made about 2-3 cups or more

Get a metal or glass casserole dish. Heat oven to 350-400 degrees. I chose 350 degrees and just went longer, I like to always under cook then cook more vs cook too much then be stuck with an over cooked item. Place pumpkin in dish, and grease up with olive oil, avocado oil, or coconut oil. Cover with foil and set timer for 25 minutes. Check pumpkin with fork. If you feel the  skin getting soft this is great! Rotate the pumpkins and keep them evenly cooking. 

I eventually cooked for 40 minutes, took out one that was done and finished the other for another 10. Cut it in half to then scoop out the seeds, save them for baking with oil and salt to then have for a snack! 

Put it all into a Vitamix or blender and there you have it! Pumpkin puree! 

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Enjoy these farm fresh goodies and look for more once Iowa produces and provides these goodies! 

Please share and comment, I love to hear what you think of these when you try them. Tag me with #honestlivingrecipes or connect with me via the social media links below! 

I am Pho real! Quick recipe guide for a home favorite.

Pho! 

10 cups rich vegetable stock
5 limes
2 tablespoons Vietnamese fish sauce, comes in a jar or bottle
2 star anise seeds (optional)
1 package vermicelli, this is a rice noodle I get at the Asian grocery in Cedar Rapids called Saigon Market on 2nd Ave near the new fire station, they are very helpful for any questions you might have
1 1/2 cup bean sprouts, make sure you look for the freshest container, dates should be posted
6 green onions
1/2 bunch cilantro, try growing some in the kitchen!
1 pound local farm raised chicken breast
1 cup basil leaves, grow these at home too
2 jalapenos
OR
4 serrano chilies
Additional fish sauce
Sriracha or other Asian chili sauce

Bring stock to a boil in a large stock pot with the juice of 3 of the limes, fish sauce, and star anise if using. Let stock boil for 15 minutes. 

In a separate pot, bring water to a boil and cook noodles according to package directions. Drain noodles. While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop cilantro. Slice chicken into as thin a slice as possible with a very sharp knife. Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil on serving platter. Thinly slice chilies and arrange on serving platter. 

 

 

Place platter on table with fish sauce and chili sauce. Serve noodles into bowls. On top of noodles, divide evenly the bean sprouts, sliced green onions and cilantro. Top herbs with chicken. Remove star anise from stock. Ladle hot stock over each bowl of noodles and chicken. This should cook the chicken due to the temperature and the thin slices. If you prefer cooking before this step you can put it into it's own pot of bowling water then add to this bowl with noodles. Serve immediately. 

 

Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce.