Tracy Briggs, Published October 17 2012
The Great Indoors: A fall garden extravaganza of tasty soups
The veggies you painstakingly worked all summer to grow have now been harvested, and they’re left sitting on your kitchen counter. Maybe you’ve been canning some of them, but what about the rest of them?
Now it’s time to put all of your hard work to fresh use with some lovely new soup recipes for fall.
On Monday Danielle Irving from Sanford Family Wellness is holding a class through Moorhead Community Education to introduce us to a fall garden extravaganza of soups.
She will be making a tasty fresh Tomato Basil Soup that will wow your senses. She’ll also have a Spicy Black Bean Soup with Quinoa that uses your fresh or canned salsa. Lastly, a fall favorite: Butternut Squash Soup. It is golden and so full of flavor. All recipes are free of nuts, dairy, gluten and meat.
For information on her class go to:
In the meantime, here’s a sneak peek.
Spicy Black Bean Quinoa Soup
Serving 1 cup
1-1½ cups chopped celery
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 cans- 14.5 oz each broth –low sodium*
2 cans 15 oz black beans rinsed and drained or 1 can black beans and 1 cup corn
1 jar, 16 oz salsa
1 cup cubed cooked chicken breast, optional
1 cup cooked quinoa
1 tablespoon lime juice
1 teaspoon cumin
In a large saucepan, sauté celery, onion, and garlic in oil until tender. Stir in remaining ingredients, heat through.
Calories, 197; total fat, 3g; cholesterol, 14mg; sodium 1,533 mg; total carbohydrate, 28g; dietary fiber, 10g; sugars, 5g; Protein 14g
*nutrition value was NOT calculated with low sodium
Sanford Family Wellness Center,
Healthy Cooking Instructor www.familywellnessfargo.com