This week has been such a change from the past 3 months. I haven’t been rushing out the door by 7am or loading up all manner of things for my 10+ hour day. It’s been nice, though a little lonely not seeing the dietitians who were with me every step of the way these past weeks. Today, for instance, it’s after 9am and I’m still in lounge clothes. I’ve taken the dogs for a long walk and done two loads of laundry, watched the news, had a couple of cups of coffee – very nice but very different.
Later today a classmate and I will be leading a discussion on why people choose vegetarian or vegan diets and some of the health benefits of doing so – along with words of caution and a bit of guidance. Tomorrow we will be teaching a cooking class featuring four vegetarian meals.
If you’ve done even a quick search of the blog you’ll see I am not a vegetarian or vegan – though we do eat a large amount of plant-products. That’s because as good as steak or chicken is, plant items have proven to be far healthier and since we have such an awesome life, I’d like to keep it going as long as possible. So here we smatter the butter and chicken and steak and chocolate in among the brown rice and greens and apples and bananas. The other night we were inching up on dinner time and none of the items I had planned on making that week sounded good. I did some pantry shopping and came up with this soup.
Sweet Potato and Black Bean Soup
- 1 large sweet potato, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 can diced tomatoes
- 1 can low-sodium black beans, drained
- 4 cups low-sodium vegetable broth
- 1 cup cooked brown rice
- ¾ cup shredded cheddar cheese
- ½ cup light sour cream
- In a large dutch oven, coat with nonstick cooking spray and sauté onion, garlic and sweet potato. Cook for 3-5 minutes until onions are translucent and potato is softened.
- Add spices to pan and stir to coat, toasting the spices until you can smell them.
- Add tomatoes with juices and use to deglaze the pan. Let simmer for 3-5 minutes until reduced.
- Add broth, rice and beans and bring to a boil. Reduce heat and simmer for 10-15 minutes.
- Serve topped with a bit of sour cream and cheddar cheese. Yields 8 servings