January 4, 2020 WFPB Soups

This month's theme was soup and salads. Everything was delicious. I can't believe I forgot to take pictures. February's theme is Super Bowl Snacks.

Roasted Tomato  and Sweet Potato Soup
Dr Neal Barnard’s Cookbook for Reversing Diabetes
Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
Serving Idea: Try adding ½ to 1 cup of cooked brown rice and pureeing for a thicker, heartier
soup.
Idea: Leftover of this soup make a fantastic pasta sauce!
My note: I added Great Northern Beans.

Greek Lentil Soup From Barnard's Book Reversing Diabetes

Potato and Corn Chowder

Butternut Squash Soup 

Roz's Soup

Barbara's Soup

Soul Soothing African Peanut Soup
added extra chili powder
1/2 teaspoon smoked paprika
1/4 t of cumin
kale as the greens.

Pantry and Refrigerator Soup
Ingredients:

1 onion - chopped up
2 garlic cloves - minced
4 small sweet potatoes, peeled and chopped up
1 red bell pepper - chopped up
2 tsp cumin
2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
pinch of cayenne
1 can back beans, rinsed and drained
4 cups vegetable broth
2 cups tomato paste
1 28 oz diced tomato
2 tsp lime juice
Directions
Stir in onions, garlic, sweet potatoes, red peppers in pot with vegetable broth.
Cook until soft (5-10 min.).
Add 2 cups cooked quinoa, black beans, tomato sauce, diced tomatoes and lime juice.
Bring to a boil, stirring occasionally, reduce heat to low and cook another 30-60 min.