Tonight's Dinner: Black Bean and Vegetable Soup

This is a pretty easy soup to throw together and you can always substitute the veggies and type of beans for what you have on hand.

Ingredients:
diced onion
1 cup carrot
1 red bell pepper
2 garlic cloves
1 can (14.5 oz) of black beans, rinsed and drained
1 can  (14.5 oz) of diced tomatoes
2 cups diced peeled butternut squash (1/2 inch cubes)
2 zucchinis sliced and cut in half
2 cups water
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
3 cups greens- either spinach or chard. Tonight I had spinach and used that.

In a large soup pot or dutch oven heat up some olive oil and add: onions, carrots, bell pepper, and butternut squash and cook, stirring occasionally, until veggies begin to soften- about 5-7 minutes. Add garlic, zucchini and spices and salt. Stir and saute for about 1 minute more. Then add can of tomatoes and water. Bring to boil then reduce the heat and simmer, stirring occasionally about  20 minutes. Add can of beans. Simmer an additional 10 minutes. Add the greens and cook until wilted/tender (time depends on the greens, spinach takes less time than chard).

Makes 4-6 servings.

Black Bean, Corn & Tomato Salad

This is more of Summer Dish with its refreshing flavors, but is also a nice dish to bring to a potluck or picnic. This recipe is one of Giada De Laurentiis with the enhancements made by Team Parr.

The recipe is divided into the Salad and the Dressing

Salad:

3 tablespoons olive oil

1/2 onion, diced

1 tablespoon sea salt

2 1/2 teaspoons of paprika or smoked paprika

1/2 teaspoon of cayenne pepper

4 ear corn, kernels removed

1 dried bay leaf (we've never used this)

3/4 cup broth (we use Vegetable Broth)

2 (15-ounce cans of black beans, rinsed and drained

2 tomatoes, chopped (we use Roma or Vine ripened

6 ounces jicama, peeled and diced into 1/4 inch pieces (about 1 cup)

1/4 cup chopped fresh cilantro

Dressing:

2 tablespoons lemon juice

2 tablespoons lime juice

3 tablespoons agave nectar or 2 tablespoons maple syrup

2 tablespoons lemon zest

2 tablespoons lime zest

1/4 cup EVOO

Kosher salt and freshly ground black pepper

Salad: In a large skillet, heat the oil over medium high heat. Add the onion, salt, paprika, and cayenne pepper. Cook 6 to 8 minutes until soft. Add corn and bay leaf. Cook, stirring constantly, for two minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through. Remove pan from heat.

Dressing: In a small ball, combine lemon juice, agave nectar, lime juice, lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper to taste.

Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with cilantro and serve warm or at room temperature.