I only get sick “for real” about once a year, so it’s only natural that this event should coincide with finals. I guess my immune system leaves me with no choice but to study in bed with tea. I totally fell asleep studying GI nutrition therapy last night and may or may not have dreamt about assessing a patient with a blind loop.
In better news, I made pumpkin black bean soup today.
Ingredients:
- 1 tbsp olive oil
- 2-3 cloves garlic, minced
- 1 15-oz can black beans (low sodium=bueno)
- 1 15-oz can canned pumpkin
- 1 15-oz can diced or stewed tomatoes
- 2 c water
- cumin
- chili powder
- cinnamon
- pepper
- red pepper flakes
Directions:
- Wash hands obsessively. Pour yourself a cup of tea. If you’re not already sick, add a shot of whiskey and toast to your good health. Or mine.
- In a large pot, saute garlic in olive oil on medium heat.
- Add beans, pumpkin, and tomato, then spices.
- Add water and stir well.
- Allow to simmer for about an hour, stirring occasionally. You can also use an immersion blender to puree it all, but no way was I up to the challenge this afternoon.
Serve with crusty bread or Ezekiel English Muffins, which I just found out are f-ing amazing!
wow! this soup sounds fab.. I really need to make me some soup! its been a while!
Yum!! Feel better, my dear! Even merely the photos of/recipes for your soups warm the soul. Good luck with your finals and may the universe speed your recovery. XOXO
Can you post the size of the cans? (Heh. Cans.) Because saying “1 can” is a bit useless since they come in several sizes. 🙂 Thanks!
no problem. It;s 15-oz cans but I’ll add that to the recipe!
This soup was terrific for my hubby who is recovering from neck surgery. Made it in a flash and it was fantastic! Thank you!
I’m so glad you liked it : )
About how much of each of the spices did you use?
I don’t usually measure, but if I had to guess, probably 1/2 tsp-1 tsp