Wednesday, May 20, 2015
It is easy to fall into a menu rut. Here are some food swaps that make it easy to try something new.
Tuesday, July 24, 2012
Saturday, November 19, 2011
Fall harvest vegetables abound as Thanksgiving approaches and the leaves fall from the trees. Once it starts getting colder and darker, I like many, crave soup! Here is a really nutritious, filling soup inspired by Eating Well's Amazon Bean Soup. I substituted a butternut squash(much easier to find than the one they call for), and also in place of spinach, I use red chard - though you can use kale or any other green you like. Beware that butternut squash are difficult to cut. Make sure you have a sharp chef's knife. Read on and feel free to change out ingredients as you like!
Butternut Squash and Bean Soup
1 tablespoon butter or olive oil
4 garlic cloves minced
1 onion chopped
6 cups vegetable or chicken broth or 4 cups and 2 cups water
3 cups butternut squash chopped(be careful)
1 medium tomato
1/4 tsp crushed red pepper flakes
1/4 tsp salt, possibly more to taste
fresh ground pepper
1/4 tsp of dried or fresh chopped sage
1 can white beans(Northern or Cannellini),
1 can kidney beans rinsed
Bunch of chard chopped, stems removed
1 lime cut in wedges
Melt butter in large soup pot(or oil). Add gardlic, carrots and onion and cook, stirring for about 5 minutes. Add broth and scrape up bits with spoon. Add squash, tomato, red pepper flakes, salt and pepper and bring to a boil. Reduce heat to simmer and cook for 20 minutes.
With a stick blender if you have it, blend the soup a few times using caution as liquid is hot. Stir in beans and greens and cook on medium until beans are heated through and greens are wilted. Serve with lime wedges.