Hugh Jackman and Soup
December 4, 2009
Ok now that I have your attention…..
Two weeks ago I went with 6 of the most amazing women, for four days, to New York City to celebrate a milestone birthday. We shopped a lot (Macy’s at Christmas time – stay away!). We stayed at the Affinia Hotel on 34th St (with the Colorado Avalanche NHL team), went to amazing dinners at Landmarc and at Gramercy Tavern, went running to Central Park, experienced Times Square at night (fun), took cabs, taxis and the train, ate pretzels from street vendors and oh yes – saw the play, A Steady Rain with Hugh Jackman and Daniel Craig!! I actually think Hugh spoke directly to me – really! Needless to say – NYC was great!
Experiencing a min-vacation with best girl-friends, packing in as much activity as we could from 7am to 2am was amazing; arriving home I felt elated and at the same time totally spent. Time for some rest and some food to build me back up; this brings me to soup!
I can think of no easier meal to prepare and no better way to pack in lots of nutrients in one big bowl, that satisfies, warms and fills you up. So out came the soup pot and I think my husband and I have had soup for dinner every night for the last week or so. I’ll share with you here an adaptation of a black bean soup from the Food & Drink magazine. I had all the ingredients on hand (so I didn’t have to venture out for more shopping), combine this with a big spinach or kale salad with warm dressing and fresh whole grain bread and it’s a meal made in heaven – my version of which now also includes Hugh :) think he’ll come for dinner?
Sweet Potato and Black Bean Soup
4 cups organic vegetable broth
1each carrot and celery stalk, diced
1 onion, diced
2 cloves garlic, minced
1 28-oz can diced tomatoes
2 medium sweet potatoes, peeled and diced
1 tbsp dried oregano leaves
2 tsp ground cumin
2 bay leaves
1 can black beans, drained and rinsed. I used Eden Organic, no BPA in the lining of the can
Generous pinches salt and pepper
Heat broth in a large soup pot; add carrot, celery, garlic, onion, tomatoes and sweet potato, oregano, cumin and bay leaves. Bring to a boil and reduce heat to simmer and cook until veggies are fork-tender. Add black beans and simmer for another 5 minutes to heat the beans. Season with salt and pepper to taste.
Makes about 6 big servings
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2 Responses to “Hugh Jackman and Soup”
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This soup is fantastic! I just made a full pot and now enjoying a bowlful of yumminess! Thank you so much for such a great recipe packed with super nutrients!
so glad you like it, it’s perfect for our winter weather