Sunday, February 19, 2012

Hints of Spring

I've noticed a pair of bluebirds showing interest in a nest box here that's usually dominated by house wrens.

And the snowdrops are in bloom!

Tonight's dinner was black bean pumpkin soup. Oh so easy and mighty good.

Black Bean-Pumpkin Soup

1/2 cup chopped onion
3 or 4 garlic cloves
4 cups vegetable or chicken broth
2 cups cooked black beans
1 can of pureed pumpkin
1 can of diced tomatoes (I used frozen, from last summer's garden)
1 T. cumin
1 t. cinnamon
freshly ground pepper

In a big pot, saute the onion and garlic in olive oil til soft.
Puree the black beans and tomatoes in the blender with half of the broth.
Transfer this and the rest of the broth to the big pot.
Add the pumpkin and spices and cook for about 40 minutes.

Very good with a salad and crusty bread, like Trader Joe's Rustico Bread.

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