Meal Plan Monday: February 10th, 2014

Squash One Pot Meal

Cobb Salad

Schnitzel and Potato Salad

Pizza

Enchilada Casserole

Spaghetti 

Black Bean Soup

2 medium onions, chopped (about 2 1/2 cups)

6 garlic cloves, pressed

1  qt chicken broth

1 1/2 cups diced tomatoes (canned, jarred, fresh, whatever you have)
1/2lb frozen corn 

1 tablespoon chili powder

2 qt (or about 4 cans, 14.5 oz) black beans, drained but not rinsed

salt and pepper

juice of 1/2 lime

1 bunch cilantro

In a heavy pot, heat a little oil, add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, corn and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Reduce to a simmer. If you like a smoother soup, use an immersion blender or puree half the soup in a blender and return to burner. Season with salt and pepper.

Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.