4 Ingredient Black Bean and Sweet Potato Soup E.A.T. #41

Nashville January 20, 2020…..24 degrees and Cloudy.

If you follow Food on Fifth you are probably aware that we like soup. All kinds and flavors of soups have been shared over the years, soups for vegetarians, soups for meat lovers, pots of soup both large and small….winter soups and all-year long soups.

This is one of my new favorites and was created using what I had on hand with the requirement that it was quick to prep and cook, while being healthy and delicious. Four ingredients and 30 minutes later, not counting the salt and pepper, dinner was ready. It is just as “easy-as-this”.

 When in doubt, make soup.

4 Ingredient Black Bean & Sweet Potato Soup

Ingredients:

  • 4 cups chicken stock, chicken bone broth or vegetable broth for the vegetarians
  • 2 cans black beans, rinsed
  • 2 sweet potatoes, peeled and chopped
  • a large handful of baby spinach leaves
  • sea salt and coarse black pepper

Directions:

  1. Bring stock or broth to a low boil over medium heat. Add the chunks of sweet potato and cook for 15 minutes or until potatoes are “fork tender”. Add the black beans, salt and pepper to taste and cook for 10 minutes longer. Toss in the handful of spinach at the end and cook for another 5 minutes until spinach is wilted.
  2. Serve this healthy, simple soup hot and steamy. It is as easy-as-that!

“September Tomatoes, Bacon & Spinach Pie with Thyme-Pepper Crust”

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The September tomatoes…the ripe red ones that hang on vines starting to droop, vines heavy with green tomatoes that will never see red…these ripe homegrowns are the sweetest of the season I think. They are summer’s last gift before it is all a memory.

wee tomato bird

What to do with the last few tomatoes just picked? A BLT…a jar of tomato sauce…a pie? Yes. I love to make pies.  A deep savory pie it will be.

A crust using fresh lemon thyme from my garden along with some freshly ground black peppercorns is where I will start.

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I am a fan of the springform pan for tarts & pies as well as for cake. A straight sided savory pie is just so beautiful.

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Thick sliced homegrown tomatoes salted and draining on paper towels before adding to the pie helps pull out some of the water before using. I do not want this pie to be too watery.

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The spinach & ricotta filling  is creamy enough to hold up the next layers.

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Filling topped with thick sliced toms and crispy, thick sliced bacon torn into pieces.

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Creamy spinach filling, salty-sweet September tomatoes & crispy bacon. Let’s eat! DSC_1955

September Tomatoes, Bacon & Spinach Pie

  • Servings: 6-8
  • Print

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Ingredients:

  • 1 1/4 cups unbleached flour with a pinch of salt added
  • 1 stick cold butter cut into small pieces
  • 1 tbsp fresh thyme leaves
  • 1 tsp freshly ground black peppercorns
  • a few tablespoons cold water
  • 1/2 cup crumbled feta cheese
  • 3 med homegrown tomatoes sliced thickly/or 1 large tomato & some cherry toms
  • 1 cup whole fat ricotta
  • 3 large eggs
  • 1 cup fresh spinach steamed, drained & chopped
  • 4 slices thick bacon, cooked crispy & broken into pieces
  • sea salt & freshly ground black peppercorns

Directions:

  1. For crust put the flour, pinch of salt, thyme leaves & pepper in a food processor & pulse a few times. Add cold butter pieces, pulse a few more times until incorporated.
  2. With machine running drizzle in ice-cold water until a dough ball forms. Flatten dough into a disk, wrap in plastic and chill for 30 minutes before rolling out.
  3. In the meantime, place thickly sliced tomatoes on paper towels & sprinkle with some sea or kosher salt. Let sit for 20 minutes. This will pull some of the moisture out of the tomatoes. Right before adding to the pie pat dry again with dry paper towels.
  4. Preheat oven to 350. Roll chilled dough out on a floured board into a circle large enough to fit into & half-way up the sides of  a 9″ springform  pan.
  5. Spray pan bottom & sides with cooking spray. Fit dough into the pan bottom & half way up sides. Crimp and fold to make an even top edge. Set aside.
  6. In a mixing bowl whisk together the ricotta and eggs, 1/2 tsp each salt & pepper,  until fluffy. Stir in drained & chopped spinach. Mix well.
  7. Sprinkle the crumbled feta over the bottom of the dough. Top with the ricotta-spinach mixture. Add tomato slices. Scatter the crispy bacon pieces over all.
  8.  Bake for 35-45 minutes or until puffy & golden brown and center is set. Cover with a sheet of foil if the top starts getting too brown.  Let rest for 20 min. before cutting.

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“A Simple Snow Day Soup to Melt the Ice & Warm Your Heart”

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This is for all you Mid-Westerners out there…those of you who have to get up in the dark to feed your livestock, milk the cows, feed the hens…every harsh winter day. This winter has been especially cold & snowy for one of my favorite bloggers, Cecillia, at thekitchengarden. She just writes the best stories about her “farmy” in Illinois. Go by for a visit….she is my warm, cozy, lentil soup inspiration.

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It is a simple enough soup that I conjured up on the one & only real “snow day” experienced this winter here at Fifth Avenue North. I, of course, loved every flake that fell, lightly covering the sidewalks & streets. There is something so beautiful about walking in the dark as snow flakes fall under city streetlights. I did not have to care for any sheep, cows or piggies. I just walked the dog leisurely and wandered aimlessly…heading home when I got too cold to enjoy a bowl of “Snow Soup”.

Ingredients: 2 tbsp olive oil, 1 cup chopped onions, 2 cloves garlic smashed, 2 carrots sliced, 1 (28 oz/two 14 oz) cans Fire-Roasted Tomatoes with juice, 4 cups low-fat chicken broth, 1 cup dried sprouted lentils, a generous handful of baby spinach leaves or chopped kale, kosher salt & freshly ground black pepper to taste

(All items I had in my pantry, we do not drive to the store on our “snowy day” here in Nashville, TN!)

        Carrots & onions in olive oilFire-roasted Tomatoeschicken broth

1. Saute onions in olive oil until slightly softened. Add smashed garlic cloves & cook 1 minute.  Toss in carrots & stir. Add can(s) of fire-roasted tomatoes & chicken broth. Bring to a low boil.

Sprouted Lentils

2. Stir in lentils. Cook on simmer for a 30 minutes, stirring every so often just until lentils are softened. (Add more broth or water if soup gets too thick for your taste.)

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3. Toss in the spinach or kale & cook just until greens are wilted. Serve hot with “Parmesan Cornbread Croutons” (recipe to follow)

Snow soup with croutons

“Parmesan-Cornbread Croutons”

Ingredients: 2 cups self rising yellow cornmeal, 1 cup plain Greek Yogurt, 2 eggs, 1/4 cup olive oil, 1/4 cup buttermilk or whole milk, 1 cup shredded Parmigiano Reggiano

Directions: Preheat oven to 400 degrees. Grease a flat baking pan. Mix all ingredients together in a bowl, spread in prepared pan, sprinkle with shredded Parm & bake until golden brown & puffy, about 15 minutes.  Remove from oven to cool on a rack. When cool, cut into croutons to top off your soup.

                      ingredients for cornbread croutonsParmesan Cornbread Croutons

Parmesan Cornbread CroutonsOutside there were no blizzards, nor banks of snow, no waiting animals or chores to be done. I sat quietly, eating my Snow Soup, looking out my window sending warm thoughts to all the folks on all the “farmys” in the Mid-West this night.

Stay warm, Spring is near.