Black Bean Soup

In my opinion, I am still working on this one.... It is very good, and very flavorful but something is missing! I hate to admit, but maybe part of it is that meat flavor that is the base of most black bean soups? Anything that meats can do, veggies can do better! So...let me know what you think and how I can improve this one so that it goes down in the record books!!

3 TBSP olive oil

2 medium onions, chopped

6 garlic cloves, minced or pressed

1 14.5 oz can of veggie broth (or I do roughly 2 cups with 2 bouillons)

1 1/2 cups canned, spicy diced tomatoes (you can also use fresh)

2 TBSP tomato paste

2 tsp Worcestershire sauce

1-2 TBSP chili powder

4 15oz cans of lack beans, drained but not rinsed

Kosher salt and fresh pepper

1 entire bunch of cilantro, chopped

juice of 1/2 a juicy lime

thinly sliced scallions

Sautee all the onions in olive oil until they are translucent. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, paste, Worcestershire, and chili powder. Stir in the beans, and turn the heat to high until it is bubbling/boiling. Adjust the heat so that the soup is bubbling gently and cook for 10 minutes. Your aim is for the liquid to reduce some, so use your judgement when 10 minutes needs to be 15 minutes, etc. Season. As it is cooking, pick off all the cilantro leaves from the bunch and chop coarsely. Add it to the soup once it has been cooking about 10 minutes and is even more thickened (5 minutes or so?). Season again for flavor and add your lime juice. Serve with tons of scallions!!

Quinoa with Toasted Almonds and Sauteed Onions

Quinoa is generally thought of as some uber healthy dish that often isnt something we do somersaults about.... Kind of like kale...really great for us, but, as far as taste buds go, we can easily like without it. But if you know anything about me, I make some kickin' kale.....

So, without further adieu....Ladies and gentlemen....Introducing my kickin' quinoa recipe....

2 cups veggie broth

1 cup quinoa, rinsed

1/3 cup toasted almonds, chopped

1 TSBSP olive oil

1/2 large onion, chopped

1/3 cup chopped italian flat leaf parsley

Salt and pepper

Place the broth and the quinoa in a medium saucepan and bring it to a boil. Once boiling, lower the heat to low, cover, and let it cook about 20 minutes until the quinoa is tender and all the liquid is absorbed. Meanwhile, toast the nuts in a large dry skillet until fragrant - but watch these suckers! Remove the nuts from heat. In the same skillet, sautee the onions in the olive oil until they begin to brown (this is the magic point for the flavor). Once the quinoa is done, toss the onions, nuts, and parsley together and enjoy!

YUMM...