SILKY BLACK BEAN SOUP & KALE SLAW WITH CARROTS

SILKY BLACK BEAN SOUP

2 tbl olive oil

1 rib celery, coarsely chopped

1 small carrot, coarsely chopped

1/2 cp coarsely chopped yellow onion

1/4 cp coarsely chipped green or red bell pepper

1 tbl minced garlic

1 1/2 tsp cumin

1 tsp dried oregano

1 tsp chili powder

3 1/2 cps store bought low sodium vegetable broth

2 cans (15oz ea) black beans, drained

Coarse (Kosher) salt and freshly ground black pepper

INSTRUCTIONS

Heat the olive oil in a large, heavy pot ovER medium heat. Add the celery, carrot, onion and bell pepper. Cook, stirring frequently, until they soft4n and begin to brown slightly, 8-10 minutes. Add the garlic, cumin, oregano and chili powder and cook stirring frequently, until fragrant about 2 minutes.

Add the stock and black beans and increase the heat to high. Bring the soup to a boil, then reduce the heat to low, cover the pot and let simmer until the flavors meld, 15-20 minutes.

Puree the soup. Season with salt and pepper to taste.

Gently reheat the soup over medium low heat. Serve hot.

Food To Live By - Myra Goodman

KALE SLAW WITH CARROTS

https://www.marthastewart.com/1050522/kale-slaw-red-cabbage-and-carrots

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple-cider vinegar
  • Coarse salt and pepper
  • 3 cups mixed shredded kale and red cabbage
  • 1 carrot, peeled and julienned
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons diced red onion
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons hemp seeds

DIRECTIONS

  • Step 1

    In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.

  • Step 2

    In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.

  • Step 3

    Season with salt and pepper, drizzle with dressing, and toss to coat.