Gina and I had a blast yesterday — we shopped for Christmas gifts, went to Trader Joe’s, and ate lunch at an organic, vegan/vegetarian-focused restaurant called Northstar Cafe. It was excellent — I had a brown rice, vegetable, and tofu bowl with a tangy peanut sauce…yum! It’s always fun to meet with Gina because we have so much in common between being dietitians and bloggers. Our conversations are endless about work, nutrition, blogs, and everything in between..it’s fun! Thanks, Gina! 😀
After a day of play, it’s hard to get back to work mid-week. Maybe a goofy Lily picture will make your Thursday a bit happier…it did mine!
Speaking of my Lily, I stopped by to check out a new doggy daycare that’s really close to our house. It’s ADORABLE! The dogs have little houses (think tree house-sized) and they have toddler beds with bedding, pillows and all. Each little house is decorated in its own theme, and the dogs have a “living room” where there’s a TV and couches for them to lay on. Lily has a date to go play next Thursday…I know she’ll have a blast 🙂 The things we do for our pets, right?
Ohio has been bitter cold and there is no end in sight. All I want is soup — warm, comforting soup. Mmmm for the BRRR!!
Please note I took about 983 photos of this soup and they were all terrible. It is not pretty, but it is GOOD!
2 tsp olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 2 fresh jalapeño, seeded and minced
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
2 (15-ounces) cans black beans, 1 drained and rinsed, 1 with liquid
2 cups low-sodium chicken stock
1 bay leaf
4 green onions, chopped, for garnish
Heat oil in a 4-to 5-quart heavy pot over medium-high heat, then sauté onion, garlic, and jalapeño with chili powder, cumin, and oregano until onion is beginning to brown, 6 to 8 minutes. Add beans, stock/broth, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
Transfer about 1 cup soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt if desired. Add green onion for garnish. Yields 4 entree-sized servings.
Nutrition Information (per serving): 244 calories; 4.1 g. fat; 0 mg. cholesterol; 495 mg. sodium; 39.7 g. carbohydrate; 13.8 g. fiber; 2 g. sugar; 14 g. protein
Result: This soup was fabulous — if you love black beans, that is! I loved the spicy kick and am glad I opted to rev up the recipe with an additional jalapeno pepper. It was spicy, but not unbearable for those who aren’t into super spicy. It was also a dinner that can be prepped ahead of time and come together in 20 minutes or less. Even if you don’t prep ahead of time, you’re looking at 25-30 minutes — definitely reasonable, and the leftovers are perfect for lunch! I love the fiber content of the soup — 14 grams per serving!! It’s also low in calories and fat, and the sodium content is skimmed down by draining and rinsing 1 of the cans of beans and using low-sodium broth/stock. The recipe can also be made vegan and vegetarian by using vegetable broth in place of chicken. Enjoy!
Trivia Question: What percentage cocoa solids must chocolate contain to be legally called chocolate?