The post Black Bean Sweet Potato Soup appeared first on Creative Sides.
]]>This Black Bean Sweet Potato soup is quick and easy to throw together, full of vitamins and minerals, and is comprised wholly of ingredients I always have in my pantry (a major win in my books). It can be jazzed up with shredded cheese and sour cream or left plain and simple. The recipe makes a lot but it freezes well.
Black Bean Sweet Potato Soup
2016-10-01 15:57:26
Serves 8
A hearty and healthy soup, perfect for brisk fall days
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 4 carrots, sliced (approximately 1 cup)
- 1 sweet potato, finely diced (approximately 3 cups)
- 3 cloves garlic, minced
- 1/2 teaspoon cumin
- 1 x 796mL can diced tomatoes, with juice
- 2 x 540mL can black beans, drained and rinsed well
- 4 cups vegetable or chicken broth
- salt and pepper to taste
Instructions
- Heat olive oil in large soup pot over medium high heat. Add onions, carrots, and sweet potatoes and cook until softened, 7 - 10 minutes.
- Add garlic and cumin and cook, stirring constantly, for another minute or two.
- Add tomatoes with their juice, beans, and broth. Bring to a boil and cook until vegetables are completely tender, anywhere from 5 - 15 minutes depending on how big you sliced your veg.
- You can leave this soup as-is or you can blend all (or part) of it for a smoother consistency. I like to use my immersion blender and blend in quick bursts to end up with a sort of half-smooth-half-chunky consistency.
- Serve with sour cream, shredded cheese, sliced green onions, fresh cilantro, lime wedges, hot sauce, etc. The sky's the limit.
Adapted from Hillary With 2 L's
Adapted from Hillary With 2 L's
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A version of this post originally appeared on Hillary with 2 Ls.
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Kale Citrus Salad
2016-02-22 11:17:54
Serves 4
Ingredients
- 1 navel orange, zest and flesh
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- juice of 1/2 a lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 3 green onions, finely sliced
- 1 small bunch fresh mint, finely sliced (chiffonade) - approximately 1 heaping tbsp
- 1/2 cup crumbled feta cheese
- 4 - 6 kale leaves, finely sliced (chiffonade) - approximately 4 cups
- 1/4 cup chopped walnuts
- salt and pepper to taste
Instructions
- Zest orange into large mixing bowl.
- Supreme the orange, chop, and add to mixing bowl with olive oil, apple cider vinegar, lemon juice, mustard, honey, green onions, mint, and feta cheese. Mix well.
- Add kale and walnuts and toss until lightly coated with dressing. Season with salt and pepper.
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]]>The post Fig & Boursin Flatbread appeared first on Creative Sides.
]]>Ingredients
– 1 thin crust pizza crust (cooked)
– 3 tablespoons fig jam
– 1/4 wheel Boursin (garlic and fine herbs)
– 2 cups baby arugula, washed and dried
– 2 teaspoons olive oil
– 2 teaspoons balsamic vinegar
– salt and pepper to taste
– drizzle reduced balsamic vinegar glaze
Directions
1. Preheat oven to 425F.
2. Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 – 12 minutes until crust becomes golden.
3. In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.
4. Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.
Makes 12 thin slices.
Fig & Boursin Flatbread
2016-01-23 15:23:34
Yields 12
Prep Time
8 min
Cook Time
12 min
Total Time
20 min
Ingredients
- 1 thin crust pizza crust (cooked)
- 3 tablespoons fig jam
- 1/4 wheel Boursin (garlic and fine herbs)
- 2 cups baby arugula, washed and dried
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
- Reduced balsamic vinegar glaze
Instructions
- Preheat oven to 425F.
- Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 - 12 minutes until crust becomes golden.
- In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.
- Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.
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