of the Woods (http://ourneckofthewoods.net) where we chronicle our successes and
mistakes on our quest for self-sufficiency. After living in the city our whole lives, we
moved to our 20 acre homestead in May of 2011 and have never been happier. We
typically blog about gardening, food, chickens, guinea fowl, and anything else that
inspires and motivates us in our journey.
I am a new follower of Frugal in WV and I am so happy to be guest blogging today! I
wanted to share a delicious, hearty recipe that is perfect for the cold winter months –
Indian-spiced bean and tomato soup.
I used to be all about canned beans until my friend Heather convinced me start cooking
my own beans (much cheaper and much tastier). Since then, I've been buying up dried
beans and haven't looked back. One of my favorite ways to use cooked beans is in soups,
and this recipe by Martha Stewart has been in my rotation for a few weeks now.
The recipe starts with cooked dried beans (pinto or kidney beans work well) with the
addition of warm spices and tomatoes to elevate the beans to another spicy, tasty level.
By mashing the beans with the tomatoes at the end of cooking, the dish turns into a thick,
lovely stew that is perfect paired with pita chips.
This soup is inexpensive to make since dried beans are a steal, and if you have a bulk
spices bin at your disposal, you can buy the spices for next to nothing. It's also very good
for you with the high protein and fiber content from the beans and healing properties of
the warm spices. If you are on a low-calorie diet or simply looking for a healthy bowl of
soup with lots of flavor, this is the soup for you!
To see more of our vegetarian recipes, please visit us at http://www.ourneckofthewoods.net and follow along via Google Friend Connect or sign up
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hope you’ve enjoyed my post and will come pay us a visit at Our Neck of the Woods!