Thursday, November 13, 2008


We love Martin the Warrior - the cook always to make zoup! I have not always appreciated soup. For some reason soup had a sick or poverty stigma that took me awhile to overcome. Now it's my saving grace for (those rare occasions) leftovers, and quick meals. All my kids love soup and gobble it up. Yesterday I made a pumpkin/black bean soup, very hearty and rich, very autumny. Some friends came over to help paint blocks for an eternal service project and I made this soup and bread (recipe at end of post).

A friend has got me window painting through her wonderful examples. Mine are far inferior to hers, but I'm on a learning curve. I need paints with more opacity, right now I'm using Danni's Crayola paints. The kids and I are hoping to do some Christmas fund raising by offering to paint Christmas scenes on windows, so we're working out the kinks!
Another friend (I have so many awesome friends!!;-) turned me onto Money Saving Mom - you have to check it out, I send her love notes! I also want to mention that Meijer has jumbo packs of Kotex products buy 2 get 1 free. That may not appeal to everyone, but with 3 teen girls in the house stocking up becomes a priority.
Here's the soup...
I use 1/2 the cumin -Bill's not a fan. I wish I could remember where the recipe from, sorry!
Pumpkin Black Bean Soup This thick, rich soup is delicious on a chilly fall day or a perfect accompaniment to your holiday turkey – especially if you or someone you love is a vegetarian.
Serves: 6-8Prep time: 60 minutes Cook time: 45 minutes
INGREDIENTS 3 cans black beans, drained and rinsed1 can (14.5 ounces) diced tomatoes1 can (16 ounces) pumpkin puree 1/2 cup chopped shallot or red onion 2 garlic cloves, minced4 tablespoons olive or canola oil 4 cups vegetable broth1 teaspoon kosher salt1/2 teaspoon ground pepper 3 tablespoons ground cumin 1 teaspoon cinnamon1 teaspoon allspice 3 tablespoons balsamic vinegar Baked pumpkin seeds, for garnish (optional)
1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.
2. Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.
3. Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.
Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.
Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.


Kristin said...

Your window looks great! I am still using my too-runny paints, too. To try and thicken up what I have, I poured some into baby food jars and left them uncovered for a few days. It might have helped a very little bit.

Wendy said...

Thanks for sharing your yummy soup and recipe! I told me sisters how good it was and now they are anxiously awaiting the recipe.

devri said...

not to be rude, but I would rather eat horse than that.. oh wait I do..

heart ya tons...

JoEllen said...

I would love it if you would share the corn and potato soup recipe. I can't remember what you called it exactly, but it was delicious! Yea for fall and yea for soups!



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