Sunday, August 8, 2010

Black Bean Soup

1 medium onion, chopped
2 cloves garlic, minced
1 tbsp oil
1 can tomato chunks
2 cans black beans (drained and rinsed)
4 cups Chicken broth
1 tsp cumin
1 tsp chili powder
1/4 tsp freshly ground pepper
hot sauce to taste

In large pot cook onion and garlic in oil til soft. Add remaining ingredients. Simmer for 15 minutes. Puree with immersion blender (leave a few beans and chunks if desired). Serve with shredded cheddar cheese, sour cream and tortilla chips if desired.

Note: This can be a base soup. Add whatever vegetables you have on hand (ie peppers, spinach, broccoli, cauliflower, etc.). Be creative!

Chicken & Sausage Jambalaya

6 Italian Sausages
3 chicken breasts (or 12 thighs)
1 tbsp oil
1 green pepper, chopped
1 red pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 can tomatoes chunks (28 oz)
2 tbsp tomato paste
4 cups chicken broth
1 can kidney beans (19 oz)
1 tsp each chili powder, oregano, cumin
½ tsp thyme and black pepper
½ cup fresh chopped parsley (optional)
hot sauce to taste
2 cups long grain white rice

If using chicken breast, cut into chunks. Place sausages and chicken on baking sheet. Sprinkle with cajun seasoning and bake at 375F for ~30 minutes until cooked. Cut sausage into bite size pieces. In large pot, cook onion, peppers and garlic in oil until soft. Add tomatoes, paste, chicken broth, beans, spices and hot sauce. Stir in chicken and sausages. Simmer for 15 minutes. Add rice. Bring to boil, cover and simmer 20-25 minutes until rice is tender.

Note: If you would like a soupier meal, reduce rice to 1 cup.