Black Bean Soup

We have had some lovely cold weather here in Houston! Our week started out quite warm for January, humid and in the 70's. But by Wednesday, cooler weather was here with highs in the mid-40's! Ahhh, it is nice to have at least a little winter weather here. Too bad it won't stay for more than a few days. The only thing predictable about Houston weather is that it is unpredictable. Sunny and warm one day, raining and cold the next. Anyway, the cold weather was just begging for a warm, comforting soup. I looked at the veggies from my co-op share as well as the beans in my pantry, and voila! Black bean soup. Perfect for a cold winter night.

Black Bean Soup
1 Tbs olive oil
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
5 garlic cloves, minced
1-2 jalapeños (depending on how spicy you want it), de-seeded and finely chopped
1 can organic diced tomatoes
3 cans black beans, drained and rinsed
2 cups vegetable broth (check to make sure it is corn free!)
2-3 tsp chili powder (depending on how spicy you want it)
1 tsp cumin
1 tsp salt
1/2 tsp coriander
cilantro, for garnish
sour cream, for garnish
lime wedge, for garnish

1. Heat olive oil over medium heat in a large stockpot. Add onion, celery, carrots, and jalapeño and cook until onions are translucent and carrots are tender.
2. Meanwhile, puree tomatoes (with juice) in food processor or blender.
3. Add spices, broth, beans, and tomato puree to stockpot. Cook on medium heat for 15 minutes.
4. Transfer half of soup mixture to blender and puree until smooth.
5. Return puree to pot and continue to cook for 5 minutes.
6. Serve hot with a dollop of sour cream, cilantro, and a lime wedge.

Chicken Tortilla Soup

This Chicken "Tortilla" Soup is a staple in our home. My mom used to make this for my family all the time, before any of us discovered our gluten allergy. Although the original recipe, from Houston's Rotisserie for Beef and Bird restaurant, didn't actually contain tortillas, it was not naturally gluten-free. Since we loved this soup so much, my mom and I worked together to transform this into a gluten-free, grain-free recipe.

This soup makes great leftovers, and also freezes very well. My hubby and I often take a big batch with us when we go out of town. It reheats very nicely in the microwave, and still tastes great!

I highly recommend purchasing organic canned tomatoes, as well as free-range chicken and chicken broth. Make sure to double-check the ingredients in the chicken broth - it often contains corn (and sometimes wheat) in some form.

We love this Chicken "Tortilla" Soup - and I hope you do too!

Chicken "Tortilla" Soup (based on the recipe from Rotisserie for Beef and Bird)
3 Tbs olive oil or butter
4 garlic cloves, minced
6 ribs celery, diced
1 large onion, diced
1 16 oz bag carrots, peeled and sliced
2 lbs free-range chicken breast, diced
1 14 oz can diced tomatoes - NOT strained
1 32 oz box free-range chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp lemon pepper
Sour cream
Shredded cheese
Avocado, diced

1. Heat 2 Tbs olive oil or butter over medium-high heat in a large stockpot. Add garlic, celery, onion, and carrots and cook until vegetables are soft and onions are translucent.
2. In a separate skillet, heat just enough olive oil to cover bottom of pan. Add chicken and cook until browned.
3. Add cumin, chili powder, salt, and lemon pepper to chicken and stir to incorporate.
4. Add chicken mixture, tomatoes (with their juice), and chicken broth to the stockpot with the vegetables. Stir and bring to a boil.
5. Reduce heat to low, cover, and simmer for one hour.
6. Serve hot, garnished with shredded cheese, sour cream, and avocado.

Roasted Butternut Squash Soup

I love the winter squash that start appearing in my co-op share at the start of Fall. Acorn squash, butternut squash, spaghetti squash. Squash. It is delicious. (And fun to say, too! Squash squash squash!)

What better way to celebrate the beginning of Fall than with soup? Although it is still in the high 80's here in Houston, I am grateful for the cool morning breeze that reminds me the summer heat has past. Welcome, Fall! Please bring some cool weather to Texas!

This Butternut Squash Soup is not only grain-free, but is vegan as well! It has a nice kick from the curry powder and a sweetness from the cinnamon. Hope you enjoy this fall soup!

Roasted Butternut Squash Soup

2 medium butternut squash

3 Tbs olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can coconut milk

2 cups vegetable broth

2 tsp curry powder

½ tsp grated fresh ginger

2 Tbs agave nectar

1 tsp salt

Dash cinnamon

1. Heat oven to 400 degrees
2. Half squash lengthwise and scoop out seeds. Place on baking sheet cut side up. Poke holes with fork and lightly sprinkle with salt.
3. Bake for 45 – 60 minutes, until squash is very tender.
4. Scoop squash flesh out into large bowl and set aside.
5. Heat olive oil in large stock pot over medium heat. Add onions and garlic, and cook until onions are translucent.
6. Add squash, coconut milk, vegetable broth
7. Blend with immersion blender. (You could also do this in small batches in a regular blender)
8. Once the soup is smooth and completely blended, add curry powder, ginger, agave, salt, and cinnamon. Stir well to incorporate all ingredients.
9. Bring to a boil, then reduce to low and cover. Let simmer for 15 – 20 minutes.
10. Serve hot, with an extra dash of cinnamon as a garnish.