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Vegetable Black Bean Soup, With A Valentines Day Twist!

February 13th, 2013 | Posted by Angela in Eating Real Food | Recipes | Soups | Vegetarian

Welcome to the Festival of Food Carnival. In celebration of Valentine’s Day, we’re sharing recipe ideas for “love foods” or foods to share with loved ones. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

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My family is precious to me and I love them more than anything.  I jump at every opportunity to express my love for my family.  Beginning on the first day of February I like to make at least one meal or treat that involves a heart, or hearts, every day leading up to Valentines Day.  When I decided to make vegetable black bean soup I realized it was the perfect opportunity to add heart-shaped carrots!

This vegetable black bean soup is certainly a hit in our home.  Black beans are healthy and affordable, I cook with them often.  This dish is easy to spice up or down depending on your families preference.  You could easily add more chili powder or even throw in a jalapeno or serrano pepper.  Okay, are you ready for this recipe yet?  Here you go……

What you need:

1 tablespoon of oil (I use olive or coconut), 2 medium onions, 4 cloves of garlic, 3 carrots, 1 red pepper, 2 stalks of celery, 2-3 teaspoons of chili powder, 2 teaspoons ground cumin, 2 1/2 cups of vegetable stock, 15 ounces of stewed tomatoes, 45 ounces of black beans (cooked or canned), 10 ounces cooked corn, 1/2 teaspoon of black pepper, and 1/2 teaspoon of sea salt

What you do:

Chop your onion, garlic, carrots, red pepper, and celery.  I place mine in my food processor because it is easier and the kids can’t pick out chunks of veggies.

As I mentioned earlier I like to serve a heart-shaped item with every meal in February leading up to Valentines Day.  I leave one carrot out of the food processor and cut it heart-shaped.  I found the inspiration for heart shaped carrots over at Sophistimom (she makes them WAY better than me, by the way).

Heat the cooking oil in a large saucepan over medium heat.  Add your chopped veggies and stir for about 5 minutes.

Add the chili powder and cumin.  Cook for about 2 minutes then add the vegetable stock, 2/3 of the black beans, corn, black pepper, and sea salt.  Change heat to high and bring to a boil.

While the soup is heating to a boil puree the stewed tomatoes and remaining 1/3 of black beans.  I use the same food processor that I used earlier.

Add this to the soup once it reaches boiling.  Reduce heat, cover, and simmer for about 20-30 minutes.  Enjoy!

Of course I had to serve this vegetable black bean soup with heart-shaped corn muffins!

Do you have a special meal or dish that you make for your family on or near Valentines Day??

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

  • Mercedes at Project Procrastinot shares Well-Traveled Muffins, A Family Recipe, which is the recipe that’s followed her around the globe and won her husband over: banana-carrot muffins.  You can also fine Mercedes on Facebook.
  • Mari at Honey on the Bum shares Peek-a-boo, I love you!, a recipe she loves because her kids love it and love to help make it, and it can change as the seasons and holidays change with just the switch of a cookie cutter.
  • Angela at EarthMamas World shares a delicious vegetable black bean soup recipe. She adds a special Valentines Day twist for her kids! You can also find Angela on Facebook.
  • Jennifer at Hybrid Rasta Mama shares two super easy coconut themed Valentine’s treats;No Bake Strawberry Cheesecake Truffles and Chocolate Coconut Macaroon Truffles. You can also find Jennifer on Facebook.
  • Sarah at Why Food Works shares WFW: Know your numbers – the IMPORTANT ones!. Love your health first – heart disease is a big problem in America, and eating a higher fiber diet can improve our cardiovascular function: try Sarah’s Nutty Quinoa Pilaf to show your loved ones you care about their hearts! You can also find Sarah on Facebook.
  • Amy at Anktangle shares her recipe for simple and delicious coconut macaroons. They’re sugar-free, gluten-free, and most importantly: free of any processed additives you’ll find in many store-bought desserts. You can also find Amy on Facebook.
  • Lindy at Poppy Soap Co. shares a cheeky recipe for Chocolate Love Waffles! These are sure to be a Valentine’s Day hit!  You can also find Lindy on Facebook.
  • Jorje of Momma Jorje shares a painful recipe that required some love for her to make. You can also find Jorje on Facebook.
  • Luschka at Diary of a First Child lists the ten foods commonly regarded as aphrodisiac foods, and shares three recipes that include eight of those foods, with a printable menu for your easy three course dinner. You can also find Luschka on Facebook.
  • In a guest post at Hobo Mama, Crackerdog Sam shares his son’s favorite soft pretzel recipe: half whole-wheat and a lovely upgrade to a mall treat.You can also find Hobo Mama on Facebook.
  • Need a wholesome treat for your honey’s sweet tooth? Dionna at Code Name: Mama shares her recipe for amazing homemade heart-shaped nut butter cups. With natural nut butter and coconut oil chocolates, these are two great tastes that will certainly taste great – and healthy – together. You can also find Code Name Mama on Facebook.
Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

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