Food & Fellowship: Issue XVIII

Dec 8, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

One of the best things about cold New England winters, is hot soup and lots of it!

Instant Pot’ Black Bean Soup    

Servings per Recipe: 4

My kind of comfort food. It just amazes me how something can taste so good, in such a short amount of time. Enjoy!   

Instant Pot Black Bean Soup


1 dried chipotle
1 cup of dried black beans
1 green pepper, diced
½ carrot, diced small
1 onion, diced
3 cloves garlic, minced
1 teaspoon cumin seed
2 teaspoons chili powder
1 teaspoon ground cumin
1 bay leaf
1 dried Thai pepper, optional
3 cups vegetable stock
1 small lime, juiced
cilantro, chopped
salt to taste
sour cream, optional
avocado, optional


In two separate bowls, soak your beans and chipotle in hot water 2-3 hours before you want to make your soup. Many websites state that it is not necessary to soak your beans when using an Instant Pot. I prefer to do a quick soak to ensure that each bean is cooked thoroughly.

Set the Instant Pot on sauté. Add the olive oil, green peppers, carrots and onion and sauté for 5 minutes. Add the minced garlic and continue to sauté for 1 additional minute. Add chili powder, cumin, Thai pepper and bay leaf for 1 minute.   

Shut off the sauté setting. Add the drained and rinsed black beans, drained chipotle and vegetable stock and set the timer for 35 minutes on the pressure cooker setting. Allow the steam to release using the natural release method.  

Using an immersion blender, blend all but 1-2 cups of beans until smooth. Add back the beans, lime juice and salt to taste.

Top with chopped cilantro, avocado and sour cream. Serve with a crusty bread and salad. 

Roasted Tomato Soup     

Servings per Recipe: 4

Broiling intensifies and sweetens tomatoes for this vegan soup. This recipe is from Martha Rose Shulman, a longstanding advocate and creator of healthy and flavorful vegetarian cooking. 

Roasted Tomato Soup


4 lbs. ripe tomatoes
1 tablespoon of olive oil
1 small onion
2 large garlic cloves, minced
¼ teaspoon sugar
2 ounces country bread (1 thick slice) lightly toasted
2 sprigs each basil, parsley and thyme
2 teaspoons salt
Freshly ground black pepper
2 cups water

Optional garnish:
Fleur de sel (a flaky finishing sea salt)
Garlic croutons (thin slices of country bread or baguette, toasted, rubbed with garlic, drizzled with olive oil and broken into small pieces)
Slivered basil leaves


Preheat broiler in oven. Place tomatoes on baking sheet(s) with aluminum foil. Put tomatoes under broiler at highest rack setting and roast until they begin to char. Flip tomatoes over and do the same on the other side. Tip tomatoes and juices into a bowl. When cooled enough, peel, core and chop. 

Heat a heavy sauce pan or soup pot to medium heat. Add oil and onion. Cook for 5 minutes, then add garlic. Briefly cook garlic then stir in tomatoes, sugar, bread, basil, parsley, thyme and salt. Cook, stirring often until thick, about 20 minutes. Adjust salt and pepper and remove. 

Using an immersion blender, stand blender or food processor blend soup until smooth. Put through a medium strainer. Rinse out processor/blender with the water and add to puree.  

Return strained soup to pot and simmer, stirring for 15 minutes or until soup is thick and fragrant. Adjust with salt and pepper. Garnish, if you like, with fleur de sel, slivered basil and garlic croutons. 

Spiced Chickpea & Vegetable Soup

Servings per Recipe: 6

This recipe was adapted from the Moosewood Cookbook and has been a favorite winter Green Acre soup for many years. Something about its combination of spices, winter veggies and herbs make it one of the best soups out there. 

Spiced Chickpea & Vegetable Soup


3-4 tablespoons olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash (I like to do a cup of each)
½ cup chopped celery
1 cup chopped, fresh tomatoes (or substitute 15 ounce can of tomatoes)
¾ cup chopped sweet bell pepper
1½ cups cooked chickpeas
3 cups stock or water
2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 tablespoon tamari


In a large saucepan sauté onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings except tamari, and the stock or water. Simmer, covered, for fifteen minutes.

Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them. 

Add the tamari and check the salt, adding more if needed. Serve alongside cornbread or a crusty harvest bread.