Adventures in Canning: Southwestern Black Bean Soup

 Southwestern Black Bean Soup

 

 

    I started canning about 5 years and I really enjoy it.  However lately we just haven't had the time with all our home projects and other hobbies. Well,  I just picked up a new pressure cooker after my last ones seal wore out and it was all the inspiration I needed to get back into it.  A year ago...we did have a pantry full of stocks, broths, soups, and canned beans but we have since used up all our storage.  This left me antsy as I love the look of a full pantry that is ready for anything!  My husband is in LOVE with the black bean soup (it's vegan) that they sell at Costco, he takes it to work almost everyday. I was determined to search out a recipe so I could can some for him.  So I began searching the internet, the recipes were all over the place with cook times and ingredients.  So I settled for a basic black bean soup recipe that I would tweak to make my own.  The basic black bean canning recipe can be found here:  http://www.food.com/recipe/home-canned-or-stove-top-black-bean-soup-365370 .  What is nice about it is that it includes both stove top directions and canning directions so there is no pressure to run out and get a pressure cooker if you don't already have one, since you can throw it right into a stockpot and go.

 

 

The first thing I did was sanitize the jars, then I let the beans soak in them for a day in 1 quart jars. 

Beans soaking in water over night

Next you rinse the beans and clean your jars again.    After your jars are prepared  you put the beans back into the jar.  Add all the ingredients as listed in the link I gave you.  Here are some modifications I did to put a southwestern spin on the soup:  Swapped red onion for white onion, swapped jalapenos for green chilis, added diced tomatoes and added corn.  You can really play with it and make it your own just be sure to add hot water to it after your ingredients and leave about 1 inch space at the top of the jar

 

Add your ingredients, fill with hot water, leave space at the top



I used 1 quart jars

 

 

 

 

After everything is in the jar, you've added the hot water, you've remembered to leave about 1 inch space you can seal them up and prepare your pressure cooker. 

Pressure cooker,  doesn't actually hold 4 like my old one :(
I realized that after the photo. I had to cook them 2 at a time in the center.

 

 

 

I cooked these on high on my stove top in the pressure cooker for 90 minutes.

That's it!! Your house will smell amazing!!!

 

Bon Appétit,

 

 

Recipe adapted from Food.com  Photos by Laura Spear





   

Vegan Coconut Pumpkin Soup

Vegan Coconut Pumpkin Soup

The soup alone costs a total of $2.93 to prepare. 

Ingredients:

• 1 red onion, finely chopped
• 1 tablespoon vegetable oil
• 2 teaspoon vegetable bullion
• 2-3 cups pumpkin puree
• 1 cup coconut milk
• 1 tablespoon sugar
• 2 tsp nutmeg 

Directions:

1. Saute the vegetable oil and chopped onion on medium high until the onions are soft and translucent.
2. Add 2 cups water and vegetable bullion (or 2 cups vegetable broth).
3. Add the pumpkin puree and coconut milk, nutmeg and sugar, stir to combine. (I used a food processor to puree the pumpkin, but you could use canned if you wanted). Heat this mixture to a boil, then lower heat and simmer for 5 minutes.

We enjoyed this soup with a garnish of coconut milk, fresh cilantro, and sweet toasted pumpkin seeds. To make swirls use a spoon to drizzle coconut milk and then use a knife to connect the dots to form lines.

Recipe by Sarah Kaiser, photos by Laura Spear

Springtime Asparagus Soup

Have you heard that green is the new black?? 

Well, it's also the new soup!

2 teaspoons onion powder

2 tablespoons vegan margarine

10 ounces frozen or fresh asparagus spears

1 cup vegetable broth

1 teaspoon garlic powder

1 dash garlic salt

1 teaspoon black pepper

(additional black pepper and salt to taste)

1 cup plain soy milk

Mix the ingredients, except the soy milk, together in a bowl and cook in the microwave for 10 mins (I did mine in my pressure cooker for 10 mins) Let it cool (you want to let it cool completely or it will explode in your blender like mine did :) Pour the cooled soup into a blender, pureeing until smooth. Return the mixture to a bowl, stir in the soy milk and microwave until heated through (I returned it to the pressure cooker for about 5 mins)

Makes 2 servings

Recipe adapted from PETA's Vegan College Cookbook, Photos By Laura Spear

Bon Appétit,

Quick and Easy Southwestern Black Bean Soup

This recipe is beyond easy because you use canned soup! I found a bargain at my local dollar store, vegan soup! Very exciting stuff! 2 cans however do not feed a family of 5 so... I added some ingredients and voila! Meal for 5 times 2. 

Ingredients:

2 cans of your favorite vegan soup (I used southwest black bean)

1 can  of black beans, drained and rinsed

1 can of diced tomatoes

1 can of corn, drained

a few hand fulls of homemade croutons (or store bought) 

vegan shredded cheese (optional)

Directions:

Simple! In a large bowl mix all 5 cans together. Heat on a stove top until hot (or even microwave it). Top with a hand full of homemade croutons. Enjoy!

This made enough for the 5 of us to each have a bowl and I froze the rest for use at a later date.

Recipe created by Laura Spear, photos by Laura Spear

Bon Appétit,

Pasta e Fagioli

 Better known as Pasta Fazool, this yummy pasta dish is filling and cheap!

Serves 4

What You Need:

• 2 tablespoons olive oil
• 2 or 3 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• 1 16-ounce can cannelini beans, drained and rinsed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 bay leaf
• 2 cups water (or more, if needed)
• Salt and freshly ground black pepper
• 8 ounces ditalini or other small-shaped pasta
• 1 tablespoon fresh parsley, minced

What You Do:

1. In a large pot over medium heat, heat olive oil. Add garlic and cook until softened, about 2 minutes. Reduce heat to low and stir in tomatoes. Add beans, oregano, basil, bay leaf, water, and salt and pepper to taste. Simmer over low heat for about 30 minutes.
2. In a pot of boiling salted water, cook pasta, stirring occasionally, until it is just al dente (about 5 to 6 minutes). Drain well and add to the bean mixture along with the parsley. Simmer gently for 10 minutes to blend flavors and finish cooking the pasta. Season more if desired.

Recipe by Robin Robertson author of "Vegan on the Cheap" and "Vegan Planet". Photos by Laura Spear

Bon Appétit,

Easy ABC Vegetable Soup

Ingredients:
1 tablespoon olive oil
1 med yellow onion, minced
2 garlic cloves, minced
2 medium carrots, chopped
1 celery rib, chopped
1 can corn, drained
4 ounces fresh or frozen green beans
1 cup frozen lima beans
1 1/2 cups cooked white beans or 15.5 oz can, drained and rinsed
1 can diced tomatoes, undrained
2 teaspoons dried basil
1 teaspoon black pepper
2 tablespoons minced fresh parsley
6 cups vegetable stock
1 1/2 cups alphabet noodles (optional, my kids love them!)
salt

Directions:
Cook the ABC noodles (if using) according to the package directions, drain and set aside

While your noodles are cooking pour the oil into a 4 quart slow cooker and turn it on low. Add the onion, garlic, carrots, and celery. Place the lid on the slow cooker.

If using fresh green beans, cut them into 1 inch pieces. Add the green beans to the cooker a long with the lima beans, white beans, corn, and tomatoes, with their juice. Add the basil, savory, pepper, parsley, stock, and salt to taste. (the amount needed will depend on the saltiness of your stock).

Place the lid back on the cooker. Cook for 6 to 8 hours or until the vegetables are tender. In the last 40 mins add in your abc noodles (if using) mix well. Taste and adjust seasonings, if necessary.

Recipe adapted from Robin Robertson, Photos by Laura Spear

Bon Appétit,

Vegan Enchiladas

The enchilada filling

The "cheez" sauce

Ingredients:

• 2 handfuls baby spinach
• 1.25 cups enchilada sauce or pasta sauce
• 1 bell pepper, color of your choice (I used orange)
• 1 zucchini, chopped
• 1 medium onion, chopped
• 1 tsp mild chili powder
• 1/4 tsp sea salt, to taste
• 1 tsp nutritional yeast
• 1 tsp lime juice (optional)
• 1.25 cups cooked black beans, rinsed and drained
• 2 whole grain tortillas
• Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving.  Makes 2 servings.

NOTE: I added corn to this recipe because my husband LOVES corn, I also doubled the recipe and it was enough to make a pan of enchiladas.

Bon Appétit,

Recipe is from the blog "Oh She Glows", Photos by Laura Spear

Salsa Mac & Cheese

what you need
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1/2 cup KRAFT Shredded Cheddar Cheese


PREHEAT oven to 375°F. Prepare Dinner as directed on package. Stir in salsa.

SPOON into greased 1-1/2-qt. casserole dish. Top with cheese.

BAKE 15 min. or until heated through.

Recipe is by Kraft foods, photos by Laura Spear

Shrimp Pasta

This was a quick and easy recipe that my husband whipped us for us last night for dinner. I'm feeling a bit under the weather so Scott took over the kitchen for me and did an excellent job on this meal. It was creamy and perfect! Scott even took the leftovers in his lunch today to work (and my husband is NOT a big leftovers person)

Top photo is without the shredded cheese, bottom photo with with the shredded cheese.

What You Need

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. uncooked medium shrimp, peeled, deveined
4 tomatoes, chopped (1-1/3 lb.)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Finely Shredded Italian Five Cheese Blend

Make It


POUR dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.

Recipe by Kraft Foods, Photos by Laura Spear



Savory Pumpkin Ravioli

Ingredients


2-1/2 to 3 cups all-purpose flour

5 eggs

1 tablespoon olive oil

FILLING:

1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes

4 teaspoons chopped shallot

1/3 cup butter, cubed

2 teaspoons minced fresh sage

3/4 teaspoon minced fresh thyme

1/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup heavy whipping cream

1 small bay leaf

1 egg, lightly beaten

SAUCE:

1 cup heavy whipping cream

3 tablespoons butter

2 teaspoons minced fresh sage

Directions

Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.

Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.

In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli. Yield: 6 servings.

Recipe from Taste of Home Magazine, Photos by Laura Spear

Easy Pizza Pasta

1 box Rotini
1 pkg Pepperoni
1 Jar of pasta sauce (any flavor, I used garlic and mushroom)
2 cups shredded cheddar
2 cups shredded mozzarella
basil
pepper


Cook the rotini according to the package instructions, drain.
Add the jar of pasta sauce and mix well.
Add the pepperoni's and mix well.
Add the cheeses and mix well.
Sprinkle basil and pepper on top, to taste.

Recipe and photo by Laura Spear

Buddy Valastros Vegetarian Eggplant Parmesan

This is a recipe by Buddy Valastro (The Cake Boss) Photos by Laura Spear



INGREDIENTS:

4 Fresh Eggplants
Bread Crumbs (Italian) to coat
Finely Chopped Parsley to taste
Sugar, Salt and Pepper to taste
3 Cloves of Garlic
Chopped Fresh Basil to taste
3 large balls of Mozzarella Cheese
1 Block of Romano cheese (grated) to taste
3 cans Hunt’s Tomatoes-Diced (1) and Crushed (2)

DISHES NEEDED
A pot for cooking the sauce
A pan for frying the eggplant
A casserole dish for baking



PREPARATION:

1.Coat the bottom of a pot with olive oil and turn to medium heat. Put a clove of garlic in a garlic press and press the garlic directly into the pan. You should be able to hear it sizzle. Continue with the rest of your garlic.
2. Take a can of Hunt's® crushed tomatoes, a can of Hunt's® diced tomatoes and add them to the pot. Stir and add another can of crushed tomatoes.
3. Add seasoning to taste – salt, pepper and sugar. Stir it all together and add your chopped fresh basil.
4. While that simmers for about 20 minutes begin to prepare your eggplant…
5. Coat your eggplant with breadcrumbs. Place the pan on medium heat and add the olive oil. Place the breaded eggplant slices into the pan. Fry for 3 or 4 minutes total until they are a bit browned and crispy.
6. Place the cooked eggplant pieces on a paper towel-lined plate to absorb the oil. Begin cutting your mozzarella into even slices. Grab your Romano cheese and a shaving tool and you’re ready to start baking.
7. First, coat the bottom of your casserole dish with the fresh sauce from the stove. Take a few pieces of fried eggplant and place them in the sauce until the bottom layer is full. Pour a bit of sauce over the top, shave Romano cheese and place a large slice of mozzarella cheese over each eggplant piece.
8. Add more sauce to taste and a bit of basil over each eggplant and then add another layer of eggplant following the same process: add the eggplant, more sauce, Romano and Mozzarella cheese and basil. Layer on more cheese, sauce and basil to taste.
9. Place the casserole dish in the oven at 350 degrees for 30 to 40 minutes depending on your oven.
10. Remove from oven when the top of the cheese is browned and the sauce is bubbling. Plate and serve right out of the oven.

Ravioli Bake

1 jar (26 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

 1/2 cup water

2 pkg. (1 lb. each) frozen cheese ravioli

 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend

4 Tbsp. KRAFT Grated Parmesan Cheese

Oregano (to top with)

HEAT oven to 400ºF.

MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese, and oregano; cover.

BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

Cheesy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
2 cups KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF.




PREPARE stuffing as directed on package.



COMBINE chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with stuffing.



BAKE 30 min. or until chicken is done and casserole is heated through

Mexican Lasagna 2

Lasagna
1 lb of lean ground beef
3/4 cup of water
1 packet of ortega taco seasoning mix
3/4 cup shredded mexican cheese blend
1/2 cup nacho cheese sauce
4 8 inch soft flour tortillas
1/2 cup ortega enchilada sauce
4 oz can sliced black olives
Diced Tomatoes

Toppings
Green onion, sour cream, black olives, mexican cheese, sliced jalapenos

Preheat oven to 350.
Brown the beef over medium heat, drain fat.
Stir in water, taco seasoning mix. Cook and stir until thickened.
Remove from heat
Add one half of the cheese and one half of the nacho cheese sauce to the meat mixture; mix well
Place 1 tortilla into a 9 inch pie plate
Layer 1/3 of the meat mixture on top. Spread one quarter of the enchilada sauce onto the meat layer.
add some olives and diced tomatoes, then repeat two more times.
Spread remaining cheese, cheese sauce, and enchilada sauce on top of the lasagna.
Bake uncovered, 15-20 minutes on center rack. Remove from over.
Cut into wedges and serve with desired toppings.

Taco Casserole

Ingredients


1 lb ground beef

1 small onion, chopped (1/2 cup)

1 bottle (8 ounces) ortega taco sauce

3/4 cup water

1 can (4 ounce) can diced green chilies (fire roasted if you can find it)

1 (1.25 ounce) package taco seasoning mix

12 taco shells (try the whole grain!)

2 cups (8 ounces) shredded sharp cheddar cheese or Mexican blend cheese, divided


Directions

Preheat oven to 375

Grease 11 x 7 inch baking dish. (or use the deep covered baker)

Cook beef and onion until beef is browned; drain.

Stir in taco sauce, water, chiles and seasoning mix.

Cook over low heat for 3 to 4 minutes.

Layer half of broken shells on bottom of baking dish.

Cover with half of meat mixture; sprinkle with 1 cup of cheese.

Repeat with remaining ingredients.

Bake for 20 to 25 minutes or until bubbly.
 
 
What to top it with


Chopped tomato, chopped green onion, chopped green bell pepper, sour cream, sliced jalapenos or any combinatons you like.

Cheesy Hashbrown Casserole

Ingredients


3 tablespoons butter

1 bag of Potatoes O'Brien
1 pound bulk sausage, mild, hot or sage (I used Hot)

2 1/4 cups whole milk

8 large eggs

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons Dijon mustard

8 cups cubed French or Italian bread, crusts removed

2 cups (1/2 pound) grated Cheddar

2 cups (1/2 pound) freshly grated Parmesan

Hot sauce to your taste (we like it spicy)

Directions

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Add the butter to the pan then hash browns and break apart. Saute until soft, about 7 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.
Recipe by Paula Deen