February 21, 2009
Squash, Pumpkin, Black Beans & Chicken Soup
After a week of melting snow and temperature in the 40s, my hopes were rising that spring was finally on its way. Then came today's storm. As I write this by the window, I can see the snow piling up the front porch, the car in the driveway and the trees.
I had plans of doing a takeout lunch, but after skidding all over the road on the way back from the gym, I refused to go out again. So I picked up what I had at home and make myself a quick soup. And it felt really comforting eating this soup by the window, being all warm and cozy, while the storm rages on outside.
2 carrots - cleaned and chopped
1/4 butternut squash - cut in cubes
1 medium onion - sliced thinly
1 big broccoli
1 chicken breast - cooked and shredded
4-6 cups chicken broth
1/2 tspoon cumin seeds
2 bay leaves
1 dry red chlli
2 cloves garlic - grated
1/2 can black beans - washed
1/2 tspoon fresh black pepper powder
1/2 tspoon coriander powder
1/4 tspoon turmeric powder
1 -2 tbspoon oil
Salt to taste
1-2 tbspoon shredded cheese - for garnish
Take a deep and thick bottomed pan. Heat the oil and temper it with cloves, bay leaves, cumin seeds, and dry red chilli.
Then add the vegetables and let it saute for a couple of minutes. Then add the spices, chicken broth and let it cook on low medium heat till the vegetables are almost cooked. It may be 15-25 minutes.
Then add in the shredded chicken and black beans. Let it simmer for a couple of minutes everything is cooked.
Serve it in bowl and top it with shredded cheese. Enjoy the creamy, spicy soup!