<h3>Curry, Squash, and Black Bean Soup</h3>

Since I tend to make soup on the fly, Nate suggested that I write down this recipe to remember it in the future.  We eat soup every week, so this Indian spiced concoction was a nice change from some of our regular soup recipes.  This is a comforting soup in cold weather!  We enjoyed it with a jar of homemade applesauce from our friend Amy.

Curry, Squash, and Black Bean Soup Recipe

1 large pot of homemade beef or chicken broth
1 bag of black beans, soaked overnight and cooked until tender
1 large can of petite diced tomatoes
1 medium to large butternut squash, peeled and diced
1/3 head of cabbage, chopped
2 onions, diced
5 cloves of garlic, pressed or minced
2 heaping tsp. sea salt
1/2 to 1 tsp. black pepper, to your liking
1 Tbsp. curry powder
2 tsp. dried cilantro or 2 Tbsp. fresh cilantro, chopped
1 to 2 Tbsp. apple cider vinegar (add enough to brighten the flavor)
Optional - 1 lb. cooked ground beef (really beef, pork, chicken or sausage would all go well with this soup, but it would be good without the meat, too.)

Place all ingredients into large soup pot.  If using fresh cilantro, wait to throw it in until the last 10 minutes of cooking.  Bring to a boil and simmer for 30 minutes, or until squash and onion are tender.  Throw in cooked ground beef and add apple cider vinegar.  Enjoy!