Black Bean Pumpkin Soup and Eggplant Bread

  Black Bean Pumpkin Soup

(Adapted from Smitten Kitchen)


Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained (I used low sodium Goya)
1 cup drained canned tomatoes, chopped (I used no salt added Del Monte)
1 1/4 cups chopped onion
4 garlic cloves minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable broth
16-ounce can pumpkin puree (about 1 1/2 cups)
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds


In a food processor coarsely puree beans and tomatoes.Spray a 6-quart heavy kettle with cooking spray and cook onion, garlic, salt, and pepper over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.Season soup with salt and pepper.Serve soup garnished with sour cream and toasted pumpkin seeds.Serving Size: 5-6

  Nutritional Info

Calories 266.0
  Total Fat 0.3 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 719.4 mg
  Potassium 9.6 mg
  Total Carbohydrate 52.3 g
      Dietary Fiber 16.6 g
      Sugars 7.3 g
  Protein 17.3 g
Vitamin A 6.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 1.5 %
  Vitamin C 7.2 %
  Vitamin D 0.0 %
  Vitamin E 0.0 %
  Calcium 10.4 %
  Copper 0.4 %
  Folate 0.0 %
  Iron 18.6 %

  Eggplant Whole Wheat Bread

(Adapted from A Bread A Day)


For Bread: 

1 1/4 c. luke warm water
1 tbsp. butter
1/2 tsp. salt
1 pkg dry (rapid rise) yeast (I used Hodgsen Mills Whole Wheat Bread Yeast)
2 tbsp. sugar
3 1/4 c.  whole wheat flour

For Filling:

1 eggplant (about 1 pound)
1/2 medium yellow onion
4 cloves garlic, peeled and left whole
1 tablespoon dried Herbes de Provence 
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 to 1/3 cup extra virgin olive oil 


Dissolve yeast in water. Add sugar, butter and salt. Stir in 1 1/2 c. flour and blend well. Mix in rest of flour (1 1/4 c) leaving 1/2 c for kneading.

Knead until smooth and place in lightly greased bowl. Cover and let rise until doubles (about 10-15 minutes).

To make the eggplant filling, preheat the oven to 350° F.  Peel the eggplant, and cut into 1/2 inch cubes.  Place in a large roasting dish or on a rimmed baking sheet.  Chop the onion, and combine with the eggplant.  Add the garlic, Herbes de Provence, salt, and pepper.  Drizzle with enough olive oil to coat, and toss together.  Bake for 45 to 60 minutes, stirring occasionally, until lightly browned and soft.  Remove from the oven and cool slightly.

Using a food processor, pulse the roasted eggplant mixture a few times until blended, but still a bit chunky.  Adjust seasoning as needed with additional salt and pepper.  Set aside.

Turn out dough onto lightly floured surface. Roll into 12×18 rectangle. Spread the eggplant filling over the dough gently and evenly, leaving about a 1/2 inch border on all sides.  Fold the dough edge on the short sides over the filling, stretching the dough and pressing down into the filling, so that the edge of the rectangle has an even thickness.  Starting with a long edge of the rectangle, roll the dough up jelly-roll-style, into a tight spiral, keeping the short edges lined up evenly.  When you get to the end, pinch the seam firmly to seal it well, to prevent the filling from leaking out during baking. 

Place on a greased cookie sheet (or parchment paper). Sprinkle with water, cover and let rise 20-30 minutes.

With sharp knife, gash top 1/4″ deep every 2.5 inches.  Sprinkle again and bake at 375 for 30-40 minutes.

 Makes 16-18 slices

  Nutritional Info

 Calories 105.2
  Total Fat 0.7 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.1 g
  Cholesterol 0.0 mg
  Sodium 31.9 mg
  Potassium 87.6 mg
  Total Carbohydrate 21.3 g
      Dietary Fiber 2.8 g
      Sugars 2.3 g
  Protein 3.4 g
Vitamin A 0.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 2.3 %
  Vitamin C 2.3 %
  Vitamin D 0.0 %
  Vitamin E 0.1 %
  Calcium 0.9 %
  Copper 1.3 %
  Folate 4.7 %
  Iron 5.1 %
  Magnesium 1.4 %
  Manganese 3.3 %
  Niacin 6.2 %

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