2024 Daniel Fast - Flipbook - Page 38
In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Cook, stirring
occasionally until vegetables soften. Add 2 (15-ounce) cans of black beans and their liquid, 1 (15-ounce)
can of black beans, and their liquid, 1 (15-ounce) can of diced tomatoes with juices, and 1 1/2 cups
lower-sodium vegetable broth. Bring to a simmer and cook for 10 minutes. Transfer 2 cups of soup to a
blender and prices until smooth. Return soup to the pan and stir to combine. Return to a simmer and
cook for 10 minutes longer. Season with 1 tablespoon fresh lime juice and adjust seasonings. Serve hot
with hot pepper sauce and extra scallions on the side.
Lunch Soup - Provencal White Bean Soup - 6 Servings
The addition of basil, rosemary, and thyme turns the simple blended soup into heady French-style fare.
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 celery stalk, finely chopped
2 garlic cloves, smashed and peeled
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
1 1/2 cups low-sodium vegetable broth
Freshly ground black pepper to taste.
Add a little extra vegetable broth if you prefer a thinner version. In a large saucepan, heat oil over
medium-high heat. Add onion, celery, garlic, basil, rosemary, thyme, and salt; reduce heat to mediumlow and cook, stirring occasionally, 15 minutes, or until vegetables are softened. Add beans and stir to
combine. Using a large metal spoon, transfer about 3/4 of the bean mixture to a blender (if you prefer
smoother soup). Then add broth and puree until smooth. Return mixture to the saucepan, stir to
combine and bring to a simmer just to heat through. Season with additional salt and pepper to taste.
Serve warm.
Lunch Soup - Chock-Full of Veggies Chili - 4 (2-cup) Servings
This basic vegetarian chili is thick and hearty. 1 tablespoon extra-virgin olive oil
2 bell peppers (any color), chopped 1 1/2 cups chopped mushrooms
1 large onion, chopped 2 celery stalks, chopped 3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1/4 teaspoon salt
1 (15-ounce) cans pinto beans;
1 (14.5 ounce) can no-salt-added diced tomatoes, with juices
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic;
cook, stirring until vegetables begin to soften, about 7 minutes. Add chili powder, oregano, cumin, and
salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a
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