Yin-Yang Soup

Black Bean Soup

2 13-ounce cans black beans

3 T. olive oil

1/2 medium onion, minced

1 garlic clove, minced

1/4 cup minced green bell pepper

2 medium tomatoes, skins removed

3 cups chicken broth

1/2 teaspoon cumin

1/4 teaspoon oregano

salt, pepper to taste

Remove the skins of the tomatoes by blanching them in boiling water for a couple of minutes. Let them cool until you can handle them, then slip off the peel and quarter the tomatoes. Rinse the “goo” off the beans by placing in a colander and running water over them.

Saute the onion, garlic and green pepper in the olive oil until softened. Add the beans, tomatoes, chicken broth, cumin, oregano, salt and pepper. Let everything simmer together for 1/2 hour, then puree it, either in a blender, or with a stick blender.

Eat it by itself, or in a bowl of yin-yang soup with butternut squash soup.

Butternut Squash Soup

1/4 cup olive oil
4-5 cups peeled and cubed butternut squash (about 1 cup of this was my pumpkin leftovers)
1/2 cup onion, chopped
1 large apple, peeled and cut into chunks
1 large pear, peeled and cut into chunks
1 large potato, cut into chunks
5 cups chicken broth (or vegetable broth)
2 tsps. salt
1/2 cup cream

Heat the olive oil and add the onions. Cook until softened and slightly browned. Add the squash (and pumpkin leftovers if you have any) and saute for a few minutes. Toss in the apple, pear, and potato. Add the chicken broth and salt. Put a lid on the pot and simmer for about 20 minutes, or until all the vegetables and fruit are soft and cooked through. Put into a blender, or use an immersion blender to smooth out the soup. Add cream and top with croutons.