Red Lentil and  Barley Stew

{Meatless Mondays} Red Lentil Stew with Barley

by Cassidy Stockton in Meatless Mondays, Recipes

I don’t know about your neck of the woods, but ours could sure use a scarf or two these days. I guess it makes sense, Thanksgiving is right around corner. November should be cold. Shockingly, the dropping temps have us pinning soup recipes like mad on Pinterest and dusting off our crock pots. Nothing warms you like a bowl of soup with a side of crusty bread. This recipe doesn’t use the crock pot, but it doesn’t need to. It’s so easy- after you saute the onion, carrot and celery, you dump in the rest and walk away (or snuggle up with a good book) for an hour. This makes a decent size batch, too, so you can have lunches for the week or stick the leftovers in the freezer for a night when you need a quick meal. If there’s ever a time of year that you need a quick meal, it’s definitely November and December.

Red Lentil and Barley Stew | Bob's Red Mill Perfect for Meatless Mondays

Red Lentil Stew with Barley

Contributed by:  Bob’s Red Mill Natural Foods

Prep Time:  10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 cup diced Carrot (about 2)
  • ½ cup diced Celery (about 2 stalks)
  • ½ tsp minced Garlic (about 1 clove)
  • 2 cups Bob’s Red Mill Red Lentils
  • ½ cup Bob’s Red Mill Pearl Barley
  • 1 ½ tsp ground Cumin
  • 1 tsp dried Parsley
  • 1 Bay Leaf
  • 8 cups Vegetable Broth
  • ¼ cup chopped Cilantro
  • 2 Tbsp Lemon Juice

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion, carrot and celery and sauté until soft and beginning to caramelize, 7 – 10 minutes.  Add garlic and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils and Pearl Barley, cumin, parsley, bay leaf, vegetable broth and cilantro.  Cover and bring to a boil; reduce heat and simmer until barley is soft, about 60 minutes.

Step 3

Remove from heat, discard bay leaf and finish with lemon juice.

 

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Gluten Free and Vegan Mung Bean and Spinach Stew | Bob's Red Mill

{Meatless Mondays} Mongo Beans with Spinach

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This soup is simple and oh-so-delicious. From the moment I tasted it in our test kitchen, I knew, this one was a keeper and one that I would make again and again this fall. Featuring mung beans, coconut milk and silky spinach, this soup is inspired by a traditional Filipino mung bean stew made with coconut milk and greens. While mung beans may be most commonly known for their ability to sprout, these green little gems are incredibly versatile and delicious. If you can’t find them locally, I’ve had success making this recipe with Red Lentils. The texture is different, but the flavors are still wonderfully warming and cheering, something we need more of around these soggy Oregon parts. I like this soup served with some crusty bread, but it really doesn’t need anything extra to be a filling, nutritious meal.

Mung Bean and Spinach Stew 2

Mongo Beans with Spinach

Prep Time:  20 minutes | Cook Time:  30 – 40 minutes | Yield: 8 servings

  • 1 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 tsp minced Garlic (about 2 cloves)
  • 1 Tbsp grated Ginger (about 2-inches)
  • 2 cups Bob’s Red Mill Mung Beans, sorted and rinsed
  • 6 cups Vegetable Broth
  • 13.5 oz can Coconut Milk
  • 2 tsp Salt
  • 5 oz fresh Baby Spinach (about 5 cups)

Step 1

Heat oil in a soup pot over medium-high heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Mung Beans and vegetable broth.  Cover, bring to a boil, reduce heat and simmer until beans are tender, about 30 minutes.

Step 3

Once beans are soft, stir in coconut milk and salt.

Step 4

Add fresh spinach a handful at a time, stirring in each handful until it is soft before adding the next batch.

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oatrageous-book-coverF

Chickpea Veggie Soup {OATrageous Oatmeals Giveaway}

by Cassidy Stockton in Gluten Free, Recipes

What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.

OATrageous Oats by Kathy Hester

Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.

Chickpea Veggie Soup from OATrageous Oatmeals| Bob's Red Mill gluten-free, vegan

Chickpea Veggie Soup

by Kathy Hester from OATrageous Oatmeals

gluten-free, soy-free, oil-free option*

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!

Makes 8 servings

  • 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
  • 1/4 cup (50 g) minced Onion
  • 3 cloves Garlic, minced
  • 1-1/2 cups (270 g) diced Sweet Potato
  • 1 cup (110 g) chopped Carrots
  • 1 can (15 oz [425 g]) Chickpeas
  • 6 cups (1420 ml) Water
  • 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
  • 4 tablespoons (24 g) Nutritional Yeast, divided
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon ground Rosemary
  • 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
  • Salt and Pepper, to taste

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

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Sweet Potato, Black Bean and Quinoa Chili | Bob's Red Mill

Meatless Mondays: Sweet Potato, Black Bean and Quinoa Chili

by Julia Mueller in Gluten Free, Meatless Mondays, Recipes

Earlier in the year, we teamed up with Muir Glen and some fabulous food bloggers to create some stellar chili recipes. This Sweet Potato, Black Bean and Quinoa Chili comes from one of our leading ladies- Julia Mueller of The Roasted Root. The quinoa gives this chili a meaty texture, while the sweet potatoes add a earthy warmth to balance the kick of the chilis. Needless to say, we are in love. Check out Julia’s bio below for info on how to keep up with her and enjoy this wonderful dish!

Cheers! -Cassidy

Sweet Potato, Black Bean and Quinoa Chili | Bob's Red Mill

Sweet Potato, Black Bean and Quinoa Chili

Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 1 large Sweet Potato or Yam, chopped into ½” cubes (about 4 cups worth)
  • 6 cloves Garlic, minced
  • ½ cup dry Quinoa
  • 1 cup dry Black Beans
  • 4 cups low-sodium Vegetable Broth
  • 1 14.5-ounce can Diced Tomatoes
  • 2 Chilis in Adobo Sauce, chopped
  • 2 Tbsp Chili Powder
  • 1 Tbsp ground Cumin
  • 2 tsp Smoked Paprika
  • 2 tsp Kosher Salt, to taste

For Serving:

  • Sour Cream (or plain yogurt)
  • Cheese
  • Cilantro
  • Green onion
  • Avocado

Instructions:

  1. Pour one cup of dry beans in a large bowl or container and fill with water so that beans are completely covered. Allow beans to soak overnight. Drain water from the beans and set aside until ready to use.
  2. In a large pot or Dutch oven, heat the olive oil to medium.
  3. Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes.
  4. Add the sweet potato and cook another 5 minutes.
  5. Add the garlic, quinoa, and beans and continue cooking another 2 minutes, stirring everything together.
  6. Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low. Allow chili to bubble gently for 15 to 20 minutes, until quinoa and sweet potato is cooked.
  7. Remove pot from heat and allow it to sit covered for 10 to 15 minutes before serving. The longer the chili sits, the thicker it will be.
  8. Serve with sour cream, cilantro, and your favorite chili toppings.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.

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Chili Ing

Crockpot Shredded Chicken Fajita Chili

by Julia Mueller in Recipes

Earlier in the year, we teamed up with Muir Glen and some fabulous food bloggers to create some stellar chili recipes. This Crockpot Shredded Chicken Fajita Chili comes from one of our leading ladies- Julia Mueller of The Roasted Root. She has combined all of the wonderful spicy flavors of fajitas into a chili that you can throw in the slow cooker. A lady after our hearts, that’s for sure! You can speed this recipe up on the stove top if you need to, but I can’t think of anything I love more on a weeknight than coming home to a pot of soup that has been simmering all day. The house smells amazing and all I have to do is dish it up! Easy-peasy. Check out Julia’s bio below for info on how to keep up with her and enjoy this wonderful dish!

Cheers! -Cassidy

Crockpot Chicken Fajita Chili | Bob's Red Mill + The Roasted Root

Crockpot Shredded Chicken Fajita Chili

Ingredients:

  • 1 Yellow Onion, chopped
  • 3 Bell Peppers, assorted colors, cut into matchsticks
  • 2 Jalapeno Peppers, seeded and chopped
  • 6 cloves Garlic, minced
  • 3 tablespoons Chili Powder
  • 2 tablespoon Cumin
  • 2 teaspoons Oregano
  • 2 teaspoons Coriander
  • ¼ teaspoon Cayenne Pepper (optional)
  • 2 teaspoons Kosher Salt, or to taste
  • 1 cup dry Garbanzo Beans
  • 1 28-ounce can Diced Tomatoes
  • 3 cups low sodium Chicken Broth
  • 2 lbs bone-in Chicken Pieces or 2 Chicken Breasts

Instructions:

  1. Pour the garbanzo beans into a bowl or container and fill with enough water to cover them. Soak overnight, or for at least 6 hours. Drain the beans and set aside.
  2. In a large skillet, heat olive oil over medium. Add the onion and sauté, stirring frequently, until softened, about 5 to 8 minutes.
  3. Add the bell peppers and garlic and sauté an additional 5 minutes.
  4. Transfer the veggies to your crock pot.
  5. Add the spices, beans, diced tomatoes, and broth, and stir everything together.
  6. Add the chicken pieces (or breasts) to the crock pot, pushing them toward the bottom so that they are submerged in liquid.
  7. Place your crock pot on the low setting and allow it to cook for 8 hours.
  8. When the chili is ready, taste it for seasoning. Add salt, hot sauce, or additional spices if desired.
  9. Using a slotted spoon or tons, pull the chicken pieces out of the crock pot and place them on a cutting board.
  10. Use two forks to shred the meet off the bones and discard all of the bones.
  11. Place the shredded chicken back into the crock pot and mix it in with the chili.
  12. Serve chili with sour cream, cheese, and your other favorite chili toppings.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.

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Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup {Spar for the Spurtle 3rd Place Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Recipes

Our test kitchen whipped up this soup for the judges and, I’ve been dying to make this dish for myself at home ever since. Savory Golden Oat Soup from Edie Irwin of Topanga, California, combines steel cut oats with quinoa, tomatoes, jalapenos, onion, garlic and coconut milk for an Indian-inspired dish. Edie seasoned the soup with ginger, cumin, turmeric, fenugreek and cilantro. This satisfying and flavorful vegan soup is perfect for a cool fall night and can easily be made gluten free by using our Gluten Free Steel Cut Oats. The dish comes together in less than 30 minutes, making it perfect for a weeknight. I’m tucking this one away for the busy holiday season where a quick, nutritious dinner will be a lifesaver.

Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup with Red Quinoa

By Edie Irwin

Ingredients

  • 7 cups Water
  • 1 cup Bob’s Red Mill® Steel Cut Oats
  • 1 tsp Cumin Seeds
  • 1 tsp Tumeric
  • 1/2 tsp Fenugreek Seeds (optional)
  • 1/2 cup Bob’s Red Mill® Red Quinoa, rinsed/drained
  • 1 tsp Salt
  • 1 Tbsp finely minced Ginger
  • 1 finely minced clove of Garlic
  • 1 small finely chopped Onion
  • 2 finely minced Jalapeño Chile Peppers
  • 2 medium Tomatoes, stemmed and finely minced
  • 1/2 cup finely chopped Cilantro
  • 1 (14 ounce) can Coconut Milk
  • Optional toppings chopped Avocado and Coconut Cream or your favorite Chutney.

Directions

In a 4-quart pot, bring water to boil at medium high heat – add steel cut oats and spices, stir. Reduce heat and simmer oats 10 minutes. Stir in rinsed red quinoa. Add in ginger and garlic. Next add in half of the cilantro, tomatoes, onion and chiles (saving the other half of the veggies for topping soup when serving).

Return to simmer, and cook (stirring occasionally) 12-15 minutes until quinoa is done. To finish, stir in coconut milk and simmer 3-5 minutes to marry the flavors together. Serve immediately or let settle to thicken a few minutes. Soup stays warm a long time if covered. Serve topped with remaining minced chiles, tomatoes, onions and cilantro. Add other toppings as desired such as avocado or chutney or coconut cream or yogurt. A great vegan soup everyone loves, especially on a cool winter day! Serves 6 people as a main dish or 8-10 peoples a soup appetizer.

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Cassidy Stockton Google: Cassidy Stockton
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Cranberry Beans and Kale | Bob's Red Mill

Meatless Mondays: Cranberry Beans and Kale

by Cassidy Stockton in Meatless Mondays, Recipes

This is a great recipe for breaking out the pressure cooker. If you don’t have one, this dish just takes a little more forethought. If cranberry beans are hard to come by, try pinto or red beans. This simple dish is easy to throw together and full of wonderful flavors. We love the use of kale in this dish because it’s so incredibly nutritious and the cooking time gives it just the right texture while still remaining a bit toothsome. The combination of cranberry beans and whole grain cornmeal make for a balanced plant-based protein dish, perfect for Meatless Monday. Serve with whole grain bread for a hearty, stick-to-your-ribs meal.

Cranberry Beans and Kale | Bob's Red Mill

CRANBERRY BEANS AND KALE

  • 1 large Onion, chopped
  • 1 tsp ground Black Pepper
  • Juice of half a Lemon
  • 1 tsp ground Cumin
  • 1/2 cup Water
  • 1/2 cup Medium Grind Cornmeal
  • 1 lb Kale chopped
  • 2 tsp Red Onion crushed
  • 1 can Tomato Paste (6oz can)
  • 3 cups cooked Cranberry Beans
  • 6 cups Vegetable Broth
  • 6 Garlic cloves, minced

Directions

Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes.Makes 6 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or Amazon.com

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup

VEGAN FRIENDLY

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

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White Bean Chicken Chili | Bob's Red Mill

White Bean Chicken Chili

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Whether you are rooting for the Seahawks, the Broncos, or the puppies, chances are you are going to need an easy, delicious meal for Sunday. This recipe fits all of those categories. A popular item at our restaurant, this chili breaks convention by omitting tomatoes and leaning on onions and peppers for a wonderfully rich flavor. The key points to remember are to soak your beans the night before so they’re ready in the morning and allow up to four hours for this chili to simmer. I read that and thought that this would be a perfect slow cooker meal. Throw everything in your slow cooker on high at 10 am, switch it to low at 1 pm and by kick-off you’re ready to rock and roll!

White Bean Chicken Chili | Bob's Red Mill

White Bean Chicken Chili

  • 32 oz Chicken Broth
  • 1-1/4 lbs Great Northern Beans, soaked in water overnight
  • 1 cup chopped Onions
  • 1-1/2 tsp minced Garlic
  • 1 tsp Sea Salt
  • 12 oz White Chicken Meat, chopped and shredded
  • 6.75 oz can Diced Green Chilies
  • 1-1/2 tsp ground Cumin
  • 1-1/2 tsp dried Oregano
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp ground Cloves
  • 1-1/2 tsp dried Cilantro

Directions

Step 1

Drain beans and discard water. In a large soup pot combine chicken broth, beans, onions, garlic and salt. Bring to a boil, reduce heat and simmer on low heat for 2 hours.

Step 2

Add chicken, chilies, cumin, oregano, cayenne, cloves and cilantro to soup pot and continue to simmer an additional 2 hours or until desired thickness is reached. Top with sour cream, chopped cilantro and diced tomatoes, if desired.

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Cassidy Stockton Google: Cassidy Stockton
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Birdspotter Recipe of the Week | Bob's Red Mill

Black Bean Tortilla Soup

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

I am a HUGE fan of keeping dinner simple this time of year. There are a few major holidays that deserve a major meal, but the rest of the time, I try to keep it easy with dishes that fill you up and keep you warm. There’s enough stress and pressure without adding dinner to the mix. Serve this with tortilla chips, diced avocado, sour cream, lime wedges, cilantro and hot sauce, if it suits your fancy. It’s a perfect, simple dinner for Christmas Eve.

Black Bean Tortilla Soup | Bob's Red Mill

 

Black Bean Tortilla Soup
Recipe by Sarah House

  • 2 Tbsp Oil
  • 1/2 cup diced Onion
  • 1/4 cup diced Carrot
  • 1/4 cup diced Celery
  • 2 Garlic cloves, diced
  • 1/2 Jalapeno, diced
  • 1/2 tsp ground Cumin
  • 1/4 tsp ground Cayenne
  • 1/4 tsp dried Oregano
  • 6 cups Vegetable or Chicken Stock
  • 1 cup Black Bean Soup Mix
  • 1 cup cooked and shredded Chicken
  • 4 Cilantro sprigs including stems
  • 2 diced Roma Tomatoes
  • Salt , to taste

Directions

Step 1

Rinse bean soup mix until running water. Drain and set aside.

Step 2

Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.

Step 3

Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.

Step 4

Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.

Step 5

Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.

Portion into serving bowl and garnish as desired.

Serves 4.

 

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