It is no secret that I love delicious food. I love to make delicious food and even more I love to eat delicious food. Brian and I have decided to try to get back to a healthy weight and get back to our old selves. Brian has taken the low carb route and I have decided to increase vegetables, reduce unhealthy carbs, refined sugars, flours, and eat a more natural vegetarian diet. I have been eating so many vegetables, low fat yogurt and whole grains. I have even noticed a considerable decrease in our spending due to not eating out so much.
I have taken my juicer out of retirement and I have been buying and trying so many new vegetables. I love the vegetarian black bean soup from Panera and tried to find a similar recipe for it online. This particular recipe appeared on a few websites it was easy to make, but I must admit that it is not as tasty as the one from Panera. Have a look.
The recipe starts off by chopping celery, onion, garlic and red bell pepper.
The onions, garlic, celery, bell pepper and water are combined over medium high heat until softened, about 10 minutes.
After ten minutes add one can of beans, cumin and salt.
I used an immersion blender to puree the soup until smooth. If you do not have an immersion blender the soup can carefully be pureed in a blender.
Combine the cornstarch with 1 1/2 tablespoons of water.
Add the remaining can of black beans and the cornstarch slurry to the pureed soup.
Finally the juice of half a lemon was added and then cooked for about a minute longer.
Here is the final black bean soup. It was low fat and delicious, but next time I make it I think I will increase the cumin, garlic and add some jalapeno.
I am considering doing Weight Watchers so this will be a new adventure in healthy cooking. I am trying to find a balance between delicious and nutritious. I will update often. Wish us luck!
o 1 onions, finely chopped
o 2 garlic cloves, minced
o 2 celery ribs, finely chopped
o 1/4 large red bell peppers, finely chopped
o 2 small chicken bouillon cubes
o 1 -1 1/2 cup boiling water
o 2 (15 ounce) cans black beans, undrained
o 1/2 teaspoon salt
o 1/2 teaspoon cumin
o 1/2 lemons, juice of
o 1 1/2 tablespoons cornstarch
1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.
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