Sentences with phrase «first black bean soup»

It was my first black bean soup, and will most certainly be made again in this house.

Not exact matches

So, it's kind of strange to me that the first time I had black bean soup was about two years ago at a Mexican restaurant.

You might be surprised to see that you need 3 cans of black beans for this soup; it seems like a lot at first.

This soup was the first (perfect for a chilly Winter's night) and also made the Quinoa Salad with Black Beans and Mangos.

The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition.

My favourite combination has always been black beans and sweet potatoes and so it was my first thought when developing this enchilada soup recipe.

So of course, on that first occasion that I was served vegetarian black bean soup, I thought there was some mistake and I'd just taken a bite of something that had spent hours simmering away in some sport of meat base... or something like that.

So if you're suffering from wisdom tooth surgery you can safely and happily slurp on one of my favorite creamy pureed soups, otherwise you've got my all time favorite quinoa black bean pumpkin soup to sample first!

Black bean + tempeh tacos with cashew cheese sauce Spicy peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and lentils from Wholehearted Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle soup from My New Roots Red curry lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's Cooking Good Looking

The recipe I first had to try was this fast and easy black bean soup.

We started off the day with cereal and fruit and had leftover pumpkin and black bean soup for lunch (a favorite of both Ava and Julian who had his first bowl full last night for dinner).

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish