Yay for bloggers Amy and Liz for getting new shoes. Woohoo!
We’re mid-way through the work week. Can you handle it?
I’m one of those weird people who thrive on discipline, routine, and schedules so going back to work is a good thing. Granted, I’d like to have the freedom to take a few Starbucks breaks during the day and perhaps a 2 hour shopping lunch, but I’m thinking that’s not going to be allowed anytime soon.
But I’ve been carried along for several days by this absolutely tremendously fabulous soup I made for NYE, thanks to this recipe book:
Hungry Girl? Yep, I'm one of those
I got this as a Christmas present for my Mom and I already have a good third of the book dog-eared. The recipes are so easy and low-cal that I’m going to make this book my new bible. Thanks Momo 
Below is the recipe for the soup per Hungry Girl. I indicate the amount I increased each ingredient to feed the NYE crowd.
- 4 cups vegetable broth – 1x
- 1 15oz can pumpkin — 3x
- 1 15 oz can black beans, rinsed and drained — 3x
- 1 cup canned sweet corn — 2.5x
- 3/4 cup salsa — 3+x’s (I used Pace Medium Spicy Salsa)
- 1 tbsp minced garlic — 2x’s
- 1/2 tsp cumin — 4x’s
- 1 tsp chili powder (mexi) — 4x
Get started with garlic and veggie broth
Place minced garlic in large deep pot (with about 1tbsp EVOO) and heat on medium high until garlic lightly browns and becomes fragrant. Add veggie broth and continue to simmer at low-medium heat.
Add all of your spices next.
Drink some vino so you get a thoroughly blurry pic of your Mexi Chili Powder
If you’re like me, you’ll use Mexi Chili Powder for an extra kick!
Next add your canned pumpkin.
Pumpkin added, next-up salsa!
Once your pumpkin is integrated, add your salsa and corn. Continue heating on low.
About 20 minutes before I was ready to serve, I added the black beans and brought the soup to a low boil for about 5 minutes and then let simmer for an additional 10 minutes.
For your garnish, saute some pepitas!
sautéed pepitas fixin's (dash of Cayenne pepper not shown)
Mix approximately 1 tsp cumin, 1 tsp cinnamon, 1 tsp paprika in a small dish. Add a dash of sea salt and a dash of cayenne pepper (more if you dare 
) Heat 1 tbsp of EVOO in a small skillet on low-medium. Add your spice mixture to the oil and mix well. Add 1 cup of pepitas to the skillet. Cover with spicy oil mixture. Let saute for about 5 minutes on low until you hear the pepitas start to pop (keep an eye on these so they don’t burn). You could also roast the pepitas to!
I’m vowing to make this soup a staple in our house!
What best compliments soup? Bread! Let me share a recipe with you that I found from fellow blogger Di at The Treadmill Diaries.
Beer Bread: Mix 3 cups of self-activating flour, 3 tbsp granulated sugar, and 1 can/bottle of beer (I used a slightly chilled bottle of Dos Equis). Spread over 4 bread tins that are lightly sprayed with cooking spray. Note, the dough is very sticky/tacky. Bake for 40 minutes at 360 degrees. For a full loaf pan, you’ll want to bake for 50-60 min.
Easiest recipe ever!
This bread was seriously so good! It had a subtle taste of beer, which I didn’t mind even though I abhor it because it tastes like piss is gross. Next go around, I’m going to throw some jalepenos and green chilis in the dough and also top it with shredded mexi cheese in the last ten minutes. Yum, right?
And leftovers still look good!
1 last savory bowl, just for meeee
Any recipes knock your socks off lately? Share a recipe!
Are there other Hungry Girl books I should go purchase (asap!)?
