Tuscan Soup 1 tablespoon extra-virgin olive oil 1 cup diced onion 1 cup diced carrots 2 cloves garlic, minced 6 cups water or Vegetable Broth 1 cup dry lentils, sorted and rinsed 1 (15-ounce) can cannellini beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes, undrained ½ (10-ounce) package frozen chopped spinach, unthawed ½ tablespoon [...] Read more »
Archive for ‘Lunch’
Butternut Squash & Sweet Potato Soup
WednesdayJan 15,2014
by Marc Morgan
Butternut Squash & Sweet Potato Soup 1/2 tablespoon extra-virgin olive oil 1/2 cup chopped onion 4 cups water or Vegetable Broth 1 pound butternut squash, peeled & cut into 1-inch cubes 1 pound sweet potatoes, peeled & cut into 1-inch cubes 1 teaspoon fresh minced ginger root or 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/8 teaspoon allspice 1/8 teaspoon [...] Read more »
Pumpkin Black Bean Soup
WednesdayJan 15,2014
by Marc Morgan
Pumpkin Black Bean Soup 1 TB extra-virgin olive oil 1 cup chopped onions 2 cloves garlic, minced 4 cups water or vegetable broth 3 (15.5-oz) cans black beans, rinsed & drained 1 (14.5-oz) can diced tomatoes 1 (15-oz) can pumpkin 1 1/2 tsp cumin 1 1/2 tsp salt 1/8 tsp pepper Spicy Pumpkin Seeds, optional [...] Read more »
Jamaican Chili
WednesdayJan 15,2014
by Marc Morgan
Jamaican Chili 1 tablespoon extra-virgin olive oil 1 yellow bell pepper, seeded & chopped (1-1 1/2 cups) 1 cup chopped onions 2 cloves garlic, minced 1 cup Vegetable Broth or water 3 medium tomatoes, chopped or 1 (14.5-oz) can diced tomatoes 1 (15-ounce) can black beans, rinsed & drained 1 (15-ounce) can cannellini beans, rinsed & drained 1 (15-ounce) [...] Read more »