Black Bean Soup With Hot Roast Pepper Cream for #SundaySupper

Nov 4, 2012 by

It’s November and the boots and coats are officially necessary when going outdoors. The weather has been terrible and watching the news has been quite depressing. Hurricane Sandy did some serious damage in the Caribbean as well as the East Coast of The United States and parts of Eastern Canada. My heart goes out to all those affected. While I was making this soup, I thought about my friends/family in Jamaica who went several days without electricity – and some without water. Thankfully, everything is returning to some sort of normal, as life indeed has to go on.

I really like this weeks theme for #SundaySupper. There’s nothing better than a home-made soul warming meal on a wet, cold, gloomy day. I don’t know about you guys, but I feel better when I’m with my family eating a nice soup or stew with the family! I was so impressed with the line up this week,  I encourage you all to check out the wonderful dishes prepared by my fellow food bloggers. This weeks #SundaySupper is being hosted by Susan from The Girl In The Little Red Kitchen.

My recipe today comes from a book I bought while I was in Jamaica last year called Caribbean Food Made Easy by Levi Roots. I didn’t have to make many changes at all. Most of the ingredients I already had on hand – whether in my fridge or in my pantry. I’m really thinking about having soup more often. My husband absolutely loved this soup and asked me to kindly note this soup as a definite favourite. Enough said! This soup made about 6-8 servings and I was able to freeze 3 servings for lunch this week.

I should note that I used Scotch Bonnet Pepper in this recipe. I have never been able to fully enjoy spicy food. Seriously. But somehow this soup hit the spot in the best way, because I enjoyed it immensely! I also did an extra step because I’m picky with my gravies and creams. I strained the pepper cream – which was a task because it is rather thick. This step is totally optional, but I do like the smooth creamy texture that resulted in me doing so.


Black Bean Soup With Hot Roast Pepper Cream


Black Bean Soup With Hot Roast Pepper Cream for #SundaySupper

Recipe Type: Main
Cuisine: Jamaican
Author: Lyn via Levi Roots, Caribbean Food Made Easy
Prep time:
Cook time:
Total time:
Serves: 6-8
A hearty soup, perfect for the fall or winter season. Can be served as an appetizer or as a main dish.
  • For the soup:
  • 1 Tbsp Grapeseed Oil
  • 1 Tbsp Butter
  • 1 Onion, finely chopped
  • 1 Large Carrot, finely diced
  • 1 Stick of Celery, thinly sliced
  • 2 Garlic Cloves, minced
  • 1 1/2 Tsp Ground Cumin
  • 1 900ml Carton Chicken Broth (I used no salt added)
  • 3 540ml/19oz Cans Black Beans, rinsed and drained
  • Salt & Pepper
  • For the cream:
  • 2 Red Sweet Peppers, cut in half, seeds removed
  • 1/2 Scotch Bonnet Pepper, seeds removed
  • Olive Oil
  • Juice of 1/2 lime
  • 2 oz Double Cream (I used Whipping Cream)
  • A pinch of Kosher Salt
  1. Preheat oven to 350F (roast)
  2. Brush sweet peppers with olive oil (both sides) and roast for 30 minutes
  3. Place the peppers along with any juices into a blender along with the scotch bonnet, lime juice, cream and salt. Blend until smooth.
  4. Optional: strain the pepper cream and store in a jar.
  5. Refrigerate until needed.
  6. In a dutch oven, add the grapeseed oil and butter over medium-low heat.
  7. Add the onion, carrots, celery and garlic.
  8. Sautee for a few minutes and then add about 2 tbsp water. Cover for about 15 minutes. Check every few minutes to ensure that the vegetables do not burn.
  9. Add cumin and stir to combine
  10. Add black beans and chicken stock. Bring to a boil and then reduce to a simmer
  11. Cover for about 20 minutes
  12. Remove from heat and allow to cool for about 15 minutes
  13. Using an immersion blender, blend until smooth or a desired consistency is achieved
  14. Reheat the soup, stir to combine. Add salt and pepper to taste.
  15. Serve hot with a few spoons of the pepper cream on top

Recipe from Caribbean Food Made Easy by Levi Roots

Black Bean Soup & Hot Roast Pepper Cream


I absolutely love the vibrant orange and the creamy texture of the Hot Roast Pepper Cream. For those who love the heat, use a whole scotch bonnet pepper. It’s only a few teaspoons of the cream that gets stirred into each serving of the soup. So the intensity of the pepper does get toned down a little bit.


Hot Roast Pepper Cream


Scotch Bonnet Peppers! A staple in every Jamaican home (well, almost every Jamaican home).


Jamaican Scotch Bonnet Pepper


Photography by Lyn of The Lovely Pantry

Black Bean Soup with Hot Roast Pepper Cream. A perfect appetizer or main for an autumn or winter night.


Here are the soul warming recipes brought to you by the #SundaySupper team! Please share, pin, email, print, make and enjoy!

Main Entrees: 




Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

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Roasted Pumpkin & Coconut Soup for #SundaySupper

Oct 7, 2012 by

Its Thanksgiving weekend here in Canada and my family and I are having a great time celebrating family, birthdays and friendships. We have so much to be thankful for!

Earlier this week while I was preparing for the weekend meals, I picked up some pumpkin…without knowing what I was going to make with it. I came across this recipe and I was sold! I don’t make soup very often but I surprised myself with this one. It was simple, awesome and perfect for #SundaySupper. This weeks #SundaySupper theme is All Things Orange, showcasing some wonderful Autumn recipes from some of our fabulous food bloggers. Look out for a wonderful selection of recipes using ingredients like pumpkin, sweet potatoes and butternut squash, to name a few. I’m so excited to see all the wonderful creations! This is my first season actually cooking with pumpkin so I know I’m going to be inspired. This is truly my favourite season!

This weeks host is Pam from The Meltaways! As always, please be sure you join us on Twitter throughout the day for #SundaySupper. We’ll be meeting up at 7:00 pm EST for our weekly #SundaySupper live chat where we’ll talk about our favourite recipes featuring our favourite fall colour. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. We’d also love to feature your recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

I hope my Mother is reading this post. She will be pleasantly surprised to know that I actually cut up and roasted pumpkin. *gasp* Ok so I didn’t do all the work. I bought a piece of pumpkin weighing about a kilogram. I removed the skin, chopped it into cubes, then roasted it. Originally, I was going to use the canned pumpkin puree but I really wanted to cook with the real thing. It may have taken me a few minutes longer to prepare, but I believe it was worth it. The flavour says it all!


Roasted Pumpkin & Coconut Soup


Roasted Pumpkin & Coconut Soup for #SundaySupper

Recipe Type: Soup, Starter, Main
Author: Lyn, Adapted from The Best of Clean Eating 2
Prep time:
Cook time:
Total time:
Serves: 4
A healthy soup that’s comforting, filling and dairy free. A perfect starter or main.
  • 1 Tbsp Coconut Oil
  • 1 Medium Onion, diced
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp chilli powder
  • 1/2 Tsp cumin
  • 1/2 Tsp nutmeg
  • 1/2 Tsp thyme
  • 3 Cups Low Sodium chicken Broth (or vegetable broth)
  • 3 Cups Pumpkin Puree (I chose to roast 1Kg/2LB of pumpkin)
  • 1 Cup coconut milk
  • Salt & Pepper to taste
  1. In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
  2. Roast for 40 minutes in a 375F oven
  3. In a medium saucepan, heat oil on medium high heat
  4. Add onions and cook until translucent, about 5 minutes
  5. Add spices and cook for about a minute, stirring until combined
  6. Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
  7. Bring to a boil and reduce to a simmer for about 10-15 minutes
  8. Stir in coconut milk and season with salt and pepper
  9. Remove from heat. Serve with warm, buttered crusty bread

Recipe adapted from The Best Of Clean Eating 2, Page 93


I picked up this piece of pumpkin at the Asian supermarket. It happened to be labelled “Jamaican Pumpkin” so that I would pick it up. I prefer buying pumpkin pre-cut anyway. Less chance of me wasting it. This portion was just right for what I needed it for.

Jamaican Pumpkin


I liked the simplicity of this recipe. I loved the use of coconut oil as well as coconut milk. This soup is just bursting with goodness. I really missed the presence of chicken or even yellow yams and dumplings in my soup. Perhaps that addition will be made after my next visit to the Asian supermarket.


Roasted Pumpkin & Coconut Soup


This could be the perfect appetizer for an Autumn dinner, and a great choice for entertaining.


Roasted Pumpkin & Coconut Soup


A warm crusty bread, like Ciabatta is a lovely compliment to this soup.


Roasted Pumpkin & Coconut Soup with Ciabatta Bread



Here’s the lineup for this weeks #SundaySupper:


Sunrise  (Breakfast and Brunch)


High Noon (Soups, Salads and Sandwiches)


Sunset (Dinner and Main Dishes)


By The Bonfire (Sweets, Snacks and Sips)



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Baked Butternut Squash & Asparagus Risotto #SundaySupper

Apr 29, 2012 by

Today’s post is contributing to the #SundaySupper movement on Twitter. Every Sunday, food bloggers share themed recipes and tips to encourage family dining. The recipes are fabulous and any inspiration that you need for your Sunday family meal is always a tweet away. I’m very glad to have joined up with such a warm and welcoming group! Today’s theme is budget friendly meals.

My cookbook collection could easily get out of hand. And I’m not even worried. I love to see bookshelves lined with books from end to end. Over the years, I’ve been buying cookbooks, food related books as well as photography books. This passion is here to stay. If ever I doubt my true love, all I need to do is look at my collection. What I love about books in general, is that a particular book may seem new to you if you haven’t read it or seen it in a while. I have cookbooks that I haven’t even looked through properly. That thought alone excites me! I’m surrounded by inspiration.

Risotto is a great meal that can be made with simple, budget friendly ingredients. Perfect for a Sunday Supper. I was browsing through some or my treasures and my search led me to a cookbook that it would seem I had not looked in. The photographs were superb and I wished my photographs looked just like them or similar. So anyway, the original recipe used pumpkin and sage – I didn’t have those items but if you’ve been reading my blog for a minute, you’ll know that I use what I have if I cannot do any better at the moment. I had a Butternut Squash and fresh Asparagus. Done deal, in my head.

I’m not sure what tickled me more – the idea that I was baking the risotto, or that I wouldn’t have to stir constantly for half an hour. I was totally pleased with the outcome and perhaps… just maybe… I’ll make Risotto like this from now on. This is a fantastic way to have dinner ready in under an hour, no stress on the stirring arm.


Baked Butternut Squash & Asparagus Risotto for #SundaySupper


This recipe was inspired by “Fast, Fresh, Simple” by Donna Hay, page 162.


Baked Butternut Squash & Asparagus Risotto #SundaySupper
Recipe Type: Main
Author: Lyn
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
A meat free family meal, easy to make and ready in under an hour
  • 1 Tbsp Olive Oil
  • 1 Onion, Chopped
  • 12 stalks Asparagus, washed and trimmed
  • 2 Cups Arborio Rice
  • 2 Cups Butternut Squash, diced
  • 5 Cups Low Sodium Chicken Stock
  • 3 Tbsp Butter
  • 1/2 Cup Grated Parmesan Cheese
  • Salt and Pepper
  • Grated Parmesan to serve
  1. Preheat oven to 400F
  2. In a large dutch oven (or oven proof pot), add oil and onion over medium heat
  3. Cook for until soft, about 3 minutes
  4. Add the asparagus and cook for about a minute
  5. Add the pumpkin and cook for about a minute. Stir to combine
  6. Add the rice and stock. Cover pot with a tight-fitting lid
  7. Bake for 30 minutes
  8. The Risotto will be moist and there may still be some liquid. Add salt, pepper, butter and parmesan and stir until the risotto thickens
  9. Plate and serve with some extra parmesan

Adapted from Donna Hay’s recipe Baked Pumpkin & Sage Risotto from her book “Fast, Fresh, Simple” – page 162


Fresh spring flavour



I was glad to use Butternut Squash in this recipe. It holds up quite well and adds beautiful colour to the meal.


Butternut Squash, diced


Asparagus is a really good-looking vegetable. I’m looking forward to experimenting more with it.


Asparagus, washed, trimmed, cut into 1-2 inch pieces


I believe these two paired very well together.


Butternut Squash, Asparagus and Onions


Add the rice and give it a quick stir to combine before placing the pot into the oven.


Arborio Rice added to the dutch oven


This is what it looks like straight from the oven. There is very little broth left and the vegetables are cooked through.


Risotto out of the oven


Add the butter and gently stir to combine


Melting butter


Here is the plated Risotto. Add the parmesan cheese before eating.


Baked Butternut Squash & Asparagus Risotto


Dinner is served!


Baked Butternut Squash & Asparagus Risotto with Parmesan Cheese



I hope you enjoyed my recipe today. Please check out what the rest of my food blogger friends are bringing to #SundaySupper:

Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe

Sasha from Rambling Notebook  with her Crock Pot Curried Carrot Ginger Soup

Jennie from The Messy Baker Blog with her Recipe for Meatball Subs

Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe

Pam from The Meltaways is bringing her Chicken Enchilada Pasta

Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe

Karen from Notes from the Cookie Jar is bringing her Chickpea Masala Sandwiches

An from Baker Street is bringing her Blueberry Lime Bread

Liz from That Skinny Chick Can Bake is bringing her Creme Brulee French Toast because sometimes Breakfast for Dinner is fun!


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Chicken, Linguine and Crimini

Mar 2, 2012 by

I’m getting to like this business of freestyle cooking (cooking without a recipe). It adds a little mystery to meals. It’s kinda cute when my husband asks “whats cooking?” and I say “Oh, you’ll see *bats eyelashes*” when what I really mean to say is “Honey, I have no idea!”. I’ve always been pleasantly surprised at how great the meals turn out. I LOVE it. One of my recent freestyle meals was Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto. I had ingredients that I wanted to use and I ran with it.

My ingredient for today’s post is Crimini Mushrooms. I can’t say that I’m a big fan, however I wanted to be adventurous and incorporate it into a meal. It’s a great thing to challenge yourself. I knew I wanted pasta, and I knew I wanted it creamy. I just wanted a quick way of doing it, while utilizing items in my Pantry. So anyway, the idea was born on a recent trip to the grocery store. Crimini Mushrooms were on sale so I grabbed a pack and here is what I came up with.


Chicken, Linguine, Crimini


I will say, that when I am preparing a freestyle meal, I get really focused and sometimes I don’t get to take photographs of the process. So I only have the finished result today. It tasted great and I got my little man to eat it! He only questioned the mushrooms half way through, but he ate everything in his plate. You should have seen him slurping the pasta. The things that bring mothers joy. *insert big smile here*


Chicken, Linguine and Crimini
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 3
A quick family meal using Crimini Mushrooms
  • Linguine Pasta
  • Grapeseed Oil to cook the chicken
  • 3 Chicken Breasts (Skinless, Boneless)
  • 2 Tsp All Purpose Seasoning
  • 1 Cup Sliced Crimini mushrooms
  • 1 Can Low Fat Cream of Chicken Soup (284 ml)
  • 1 Onion, chopped
  • 1 Tbsp Olive Oil
  • Salt & Pepper
  • 1/2 Cup Low Sodium Chicken Broth (or whatever you need)
  1. Season chicken breasts with salt, pepper, all-purpose seasoning
  2. In a hot skillet, add grapeseed oil and cook chicken 6-8 mins on both sides over medium high heat until cooked through and juices run clear. Set aside
  3. Set pasta to boil, following the directions on the package (I used half a pack)
  4. In a warm skillet, add olive oil. Add onions and saute until translucent
  5. Add crimini, and saute until soft, about 5-7 minutes
  6. Season with salt and pepper
  7. Add can of cream of chicken soup
  8. Stir to incorporate
  9. If you find it too thick, add broth until you have reached your desired consistency
  10. When pasta is cooked, drain and add to the skillet with the mushrooms
  11. Toss to incorporate
  12. Plate immediately and serve with sliced chicken on top


Chicken Breast, Linguine Pasta and Crimini Mushrooms

Hows that for dinner in a jiffy?

Have a great weekend!!!


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Chicken And Dumplings

Feb 27, 2012 by

I seemed to have developed a strange attraction and liking to dumplings. But not the dumplings that my mom or grandmother made. These dumplings are not the Caribbean way! But I just love them! I also love the way the chicken is cooked down into a stew. My husband loves how fluffy the dumplings are, and I totally agree.

This Chicken and Dumpling meal truly makes me happy. No leftovers whenever I make this :-)

I know you guys loved the Chicken Soup With Dumplings. But THIS is where the party is at! LOL Yes, I love it that much.


Chicken and Dumplings


Chicken And Dumplings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 2 Tbsp Butter
  • 1 Medium Onion, diced
  • 5 Carrots, cut into 1 1/2 inch pieces on the diagonal
  • 1 Tsp Dried thyme
  • 1/4 Cup Unbleached, All Purpose flour
  • 1 3/4 Cup Low Sodium Chicken Broth
  • 8 Chicken Thighs, Skinless, Boneless
  • Salt & Pepper
  • Grapeseed Oil (to cook chicken)
  • Dumplings:
  • 3/4 Cup Unbleached, All Purpose Flour
  • 1 3/4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Milk (I used 2%)
  • 1 Cup Peas, thawed from frozen


  1. Season Chicken with salt and pepper
  2. In a skillet, add some Grapeseed oil and brown chicken on both sides
  3. Remove chicken from skillet and set aside
  4. In a warm dutch oven over medium heat, add butter.
  5. When butter has melted, add onion and sauté until softened
  6. Add Carrots and Thyme
  7. Stir 3-5 minutes over medium heat
  8. Add 1/4 cup flour to make a roux. Stir in gradually to combine
  9. Gently whisk in chicken broth
  10. Bring to a boil while whisking to remove any lumps of flour
  11. Add Chicken. Cover and cook for about 15 minutes
  12. In a medium bowl, add flour, baking powder, salt and milk
  13. Combine with a fork
  14. Using 2 spoons, form dumplings and place in the dutch oven (about 14-16 small dumplings)
  15. Cover and cook for 15 minutes (stir once or twice during this time to ensure chicken doesn't stick the bottom of the dutch)
  16. Add peas
  17. Cook for 5 minutes until peas warmed through and dumplings are cooked
  18. Gently stir
  19. Serve immediately

Adapted from Everyday Food


Dumplings in the pot!


This is a definite favourite for me. I just need to win the kids over and then this could be a weekly item. Too bad they are going through that funny texture phase.


Chicken and Dumplings – Dinner is served


Okay, I need to back away from the computer. I’m getting hungry for dumplings.

Have a great week, everyone!


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