Soup weather

With Fall comes a change in diet. I'm watching what I eat in an attempt to be more healthy for the 800th time. And that combined with dropping temps means soup.

Tonight, after a good day, I made split pea soup from Saved By Soup. It's super yummy and was so easy I can't believe it. Here's the recipe:

2 tsp canola or corn oil
1 medium-sized onion, chopped finely
2 medium-sized carrots, cut in half lengthwise, and sliced 1/2" thick
1 rib celery, trimmed and finely chopped
2 cups split peas, rinsed and picked over
4 cups defatted chicken or vegetable broth, preferably homemade
2 cups cold water
salt, pepper
(i added some chopped organic ham)

heat the oil in a heavy bottomed saucepan over medium-high heat. add onions, carrots and celery, stirring, until vegetables begin to soften, about 2 to 3 mins. add the split peas, broth and water and bring to a boil. partially cover the saucepan, reduce heat to medium-low, and simmer until soup is thick, about 45 minutes. season with salt and pepper to taste before serving.

sooooo easy and yum!

i'll try more from this cookbook and let you know how they are.

recipes that make me drool. chili!

how good does this look?

it's chili season, after all.

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle

Author: Monique

Recipe type: Dinner, Lunch, Healthy

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Serves: 4-6

A filling chili made with Black Beans, Sweet Potato, and Quinoa, topped with a cooling smoked chpotle yogurt.

Ingredients

• 1 teaspoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced small
• ½ teaspoon turmeric
• ¼ teaspoon cinnamon
• pinch of nutmeg
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon Smoked Chipotle Tabasco sauce
• salt, to taste
• 1 can (15.5 oz) low-sodium tomato sauce
• 2 cups cooked quinoa
• 2 can black beans (15.5 oz), drained
• 4 cups low-sodium vegetable stock, plus more to thin if desired
• 1 large sweet potato, peeled and diced into small cubes
• For Chipotle Creme:
• 1 cup plain greek yogurt
• 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
• ½ teaspoon honey
• ¼ teaspoon dijon mustard

Instructions

1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
3. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
4. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

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