black beans

Poblano Soup🌶️ {gf, v option}

I’ll be eating soup, soup and more soup during this cold snap … starting with this simple Poblano Soup. It starts out vegan, but add chicken or pork and top it with cheese for a full Chili Rellano effect! 🌶️

I’ve done it both ways and each is delicious. 😋

Happy eating,
Monique

Poblano Soup

2 poblano peppers
1 tbls ghee
1/2 yellow onion, diced
3 cloves garlic, minced
1/2 tsp ground cumin & dried oregano, each
1/4 tsp smoky paprika
1/2 tsp pink salt
2 cups broth
1 cup diced tomatoes
1 cup black beans, drained and rinsed
1/2 cup frozen corn
1 cup cooked rice
Toppings
-Coconut or Greek yogurt, Cheddar jack or DF cheese, cilantro and lime to top
-Optional: Rotisserie chicken or shredded pork

Cook rice according to package directions if it still needs to be cooked.

Char the poblano peppers under the broiler, on a grill or directly over stove flames (my preferred method). Scrap off the exterior blackened skin, remove stem and seeds and dice.

Melt the ghee. Lightly saute the onions. Add minced garlic and seasonings. Deglaze the pan with a little of the broth, then add remaining broth and tomatoes. Simmer 15 minutes. Add beans, corn and meat, if using. Simmer another ~5 minutes until everything is warm. Adjust for salt and pepper as desired.

Serve with a scoop of the rice. Top with yogurt or cheese, cilantro and lime.

Note, you’ll have 1/2 can of tomatoes and beans left over, put them in a glass jar and place them in the fridge for the next recipe (coming soon) or just double the whole thing and use em up!

Jamaican black bean soup with a simple ginger lime-dressed salad {gf, v}

Black beans are so versatile. Sure, they have a strong base flavor but they also take on spices really well.

This Jamaican Black Bean Soup is a prime example. A simple saute with canned black beans, onions, celery and garlic, a whirl in the blender and you’ve got a luscious, gluten-free, dairy-free black bean soup in under 20 minutes.

Mix this soup up, snap a photo and share it IG with a @happyeatshealthy tag.
~Happy eating,
Monique

Jamaican black bean soup with a simple ginger lime-dressed salad

1 tbls coconut oil
1 cup diced onion
1 celery stalk, diced
3 garlic cloves, minced
1 tsp Jamaican spice
1/2 tsp salt
2 cups black beans (essentially 1 can)
3-4 cups broth, enough to cover and blend to desired consistency
1/4 cup (df) yogurt to top
Lime, quartered
Romaine or preferred lettuce
Dressing
2 tbls olive oil
1 -2 tsp honey
1 tbls lime juice
1 tsp grated ginger (add up to 3 tsp for extra zing!)

Heat the oil in a soup pot. Add the onions and celery and saute over medium-low heat until softened, about 8 minutes. Add in the minced garlic, Jamaican spice, and salt. Saute for another minute.

Stir in the black beans and then add the broth. Start with 3 cups. Cover and simmer for 10 minutes. Carefully pour into a blender and blend until creamy, adding more broth as needed to achieve desired consistency. Adust seasoning as desired.

Pour into bowls, drizzle the yogurt across the top. Serve with a lime wedge and the ginger dressed salad.

Place the dressing ingredients in a small jar with a lid, and shake well to combine. Toss with romaine lettuce.