Black Bean Soup With Sweet Potatoes

My friend, Sue, gave me this recipe. In fact, she brought me a sample and it was delicious! I made it yesterday and even though I didn't have coriander, cilantro or the last three ingredients, it turned out great! I added a green peper and one jalapeno so it was pretty hot! She probably found it in a Weight Watcher Magazine because it has a point value. I also cooked it in a kettle on the stove instead of in a slow cooker.


2 tsp. canola oil
2 onions finely chopped
2 tsp. ground coriander
1 tsp. ground cumin
2 (29 ounce) cans black beans, rinsed and drained
1 large sweet potato, peeled and chopped
6 fresh cilantro sprigs
½ tsp. salt
¼ tsp. freshly ground pepper
6 cups vegetable broth (or chicken, or beef)
¼ c. plain low-fat yogurt for garnish
4 thin lime slices finely chopped, for garnish
Fresh cilantro leaves, for garnish


Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the coriander and cumin; cook stirring constantly, until fragrant about 30 seconds.

Place the beans in a 5 or 6 quart slow cooker. Add the onion mixture, potato, cilantro sprigs, salt and pepper. Pour the broth over the beans and vegetables. Cover and cook until the vegetables are fork tender, 4-5 hours on high or 8-10 hours on low. Discard the cilantro sprigs.

Pour the soup in batches into a blender or food processor and puree. Return the soup to the slow cooker. Garnish each serving with the yogurt, lime slices and cilantro leaves.

Makes 6 servings
Per serving ( 2 cups with 2 teaspoons yogurt): 213 calories; 4 grams fat, 1 g sat fat, 0 g Trans Fat; 5 mg cholesterol; 788 mg sodium; 41 g carb; 12 g fiber; 12 g protein; 121 mg calcium

POINTS value = 4

Pumpkin Mousse Pie

I found this recipe in the Weight Watcher's Magazine.

1 (15 oz.) can pumpkin puree
2/3 c. sugar
1 ¼ tsp. pumpkin pie spice
½ tsp. vanilla
1/8 tsp. salt
¼ c. water
1 (1/4 oz) unflavored gelatin
3 ½ c. whipped topping
1 (6 oz) reduced fat graham cracker crust

1. Combine pumpkin puree, sugar, pie spice, vanilla and salt in a large bowl. Whisk until blended. Set aside.

2. Place water in a small saucepan; sprinkle with gelatin. Let stand until softened, about 1 minute. On low heat, stir until completely dissolved.

3. Gradually pour into pumpkin mixture beating constantly with whisk until blended. Fold 2 c. of the whipped topping into the pumpkin mixture just until blended. Pour into crust and chill until firm, about 30 minutes. Decorate with reserved topping just before serving.

1/10th of pie =4 point value.

Homemade Pasta Dough

I do have a recipe for homemade pasta in my cookbook, but I'm printing it again because I've made a couple changes that make it easier to prepare. Two "tricks" I've discovered is that using an electric mixer with a dough hook and adding about a T. of oil to the dough make it easier to work with and prevents the pasta from sticking together!

2 c. flour
4 lg. eggs
1 T. oil

Place ingredients in your mixer (You really need a stand mixer that is powerful enough to mix the dough.) Using a dough hook, mix slowly at first until all the flour is incorporated, then increase speed until dough is thoroughly mixed and smooth. Place dough under a bowl for about a half hour to rest. Cut dough into strips and using a pasta machine or rolling pin, flatten dough into desired thickness, then cut into shapes.

If making gnuchette for Italian Wedding Soup, cut strips and roll into pencil thin thickness. Cut into small pieces and let stand while oil is heating in a deep fryer. When oil is hot (test one at a time to see if dough rises to the top immediately), put a large spoon of raw dough into fryer at a time. When they rise to the top and are golden in color (about 1 1/2 minutes) remove with a METAL slotted spoon! Make sure it's metal and not plastic or it will melt and may be dangerous! Put cooked pasta in a brown paper bag to absorb excess oil. When cool, store in fridge or freeze until ready to cook. To cook, place in chicken broth and cook until tender. They will not get soggy, but will remain firm even though soup may be reheated many times. Enjoy!

This recipe makes about 6 cups of pasta (gnuchette) and is plenty for about 1 or 2 gallons of soup.

Mini Corn Muffins

This recipe is from the Parade Section of the Buffalo News. It was contributed by Dorie Greenspan, who is the author of the book:"Baking:From My Home to Yours". It's quick and easy! I just had to include this because what's chili without cornbread!

1 c. flour
1 c. yellow cornmeal
1 T. baking powder
½ tsp. baking soda
½ tsp. salt
¼ c. sugar
1 stick (8 T. or ½ c.) butter
1 c. buttermilk
1 large egg
1 c. corn, drained (opt)*
1/2 c. diced jalapeno peppers (opt.)
1 tsp. chili powder (opt.)

1. Preheat oven to 400°. Spray tin or use cupcake liners in each space.

2. Put all dry ingredients in mixing bowl and whisk to blend. Put all wet ingredients in another bowl and whisk to blend. Pour the wet over the dry and mix only until everything is moistened. Spoon batter into muffin cups.

3. Bake 15 to 20 minutes until golden. Cool 5 minutes before unmolding. Serve warm or at room temperature.

*I added corn to the batter. My grandson, Nathan, loved them!

Easy Slow Cooker Chili

Since this is Super Bowl Sunday, I'm giving you another quick and easy recipe, especially if you haven't made your chili yet! If you're pressed for time, forget the slow cooker and put all the ingredients in a kettle and heat. It'll be ready in a jiffy and be delicious!

1 lb. ground beef, cooked & drained
1 small onion, chopped
½ green pepper, chopped
1 can (14.5 oz) diced tomatoes & green chilies*
1 can (15.5 oz) Mexican Style Chili Beans*
1 small can (8 oz.) tomato sauce
Shredded cheddar cheese

Put all ingredients in slow cooker, stir and cover. Cook on low for 8 hours or high for 4 hours. Add more hot pepper, if desired. Sprinkle cheddar cheese on each serving.

*I buy my tomatoes and chili beans at Aldi's. They're less expensive and very good!

Slow-Cooker Bean and Barley Soup

This recipe can be cut in half. When I made this I left out the last 5 ingredients and it was delicious I was told by my daughter, Deanna. You can sprinkle a little grated Italian cheese on the soup when served. If you don't have a multi-bean mix, you can also use lentils. I make it in the morning and put it on low for 8 hours. By the time she comes home from school, the house is filled with a yummy aroma!

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
6 cups water
1 (14-ounce) can whole tomatoes, with juice
3 cloves garlic, smashed
2 ribs celery, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 1/2 tablespoons kosher salt, plus additional for seasoning
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, optional
3 cups cleaned baby spinach leaves (about 3 ounces)
1 cup freshly grated Parmesan
1 tablespoon balsamic vinegar
Extra-virgin olive oil

Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.
4 to 6 servings