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
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
- 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
- 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.