Tuesday, January 11, 2011
Hi-Protein Pumpkin Pinto Bean Soup
Since we are expecting 7 inches of snow today here in Eastern Ohio, the cold air made me want to eat some good hot spicy soup.
I love pumpkin & beans together and in a soup it can be mighty powerful. This hi protein soup gives you so much protein per bowl that you feel so energetic after eating it. I had mine with some homemade wheat garlic bread and then I had some fresh cold can peaches to cool me down.
I used these ingredients for my soup:
1 can of Western Family 100% Pumpkin mix
1 box of vegetable broth
1/2 tub of tofu
1 can pinto beans
1/2 c. vegan sour cream
1 whole red pepper
(diced in small pieces)
8 sprigs of cilantro
4 cloves of garlic
(mashed real good)
2 T. olive oil
1/2 tsp. kosher salt
1/8 tsp. red crushed peppers
1/8 tsp. black pepper
1 (stem) of leeks greens (chopped finely)
In your blender whip well your tofu, vegetable broth, pumpkin mix & sour cream. Pour all this mix in your soup pot. Then add all the ingredients in my recipe list. Boil until all the ingredients cook well to create a nice thick broth. Serve with some garlic bread.
Enjoy...it was DELICIOSO!
From my Caribbean Kitchen to yours...Salud!