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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Tortellini Soup w/ Swiss Chard

Cold weather means we eat a lot more soups and stews. They are practical meals in that they help warm up the house while cooking and they warm us as we consume them. This is a great quick warming & filling soup, veggies & cheese filled tortellini in a delicious rich broth. Serve with crusty Italian bread, and a fresh grating of Pecorino Romano cheese. Hope you enjoy and stay warm! Here's my recipe:

Tortellini Soup w/ Swiss Chard

Emily (Cooking for Kishore)

This is a great quick warming soup, veggies & cheese filled tortellini in a delicious rich broth. Serve with crusty Italian bread, and a fresh grating of Pecorino Romano cheese. This can easily made vegetarian by replacing the butter with olive oil and the chicken broth with vegetable broth.


  • 12oz Tortellini - 3 Cheese
  • 1 cup Carrot, peeled & cubed
  • 1 Yellow Onion, peeled & chopped
  • 2-3 Plum Tomatoes, unpeeled & cubed
  • 1 cup Swiss Chard, tough stalks removed & leaves torn bite-sized
  • 1-2 Bay Leaves
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Garlic, minced
  • 8 cups Chicken Broth
  • 1-2 Tbsp Butter
  • Salt & Pepper to Taste


  1. In a soup pot add the butter, onions and garlic, cook until fragrant and starting to become translucent.
  2. Add the carrots, and tomatoes, let cook till tomatoes sweat. Add the chicken broth, bay leaves, rosemary, and thyme. Cook until carrots are fork tender, about 10 minutes.
  3. Bring up to a boil and add the Swiss chard and tortellini. Cook for another 5+ minutes depending on tortellini instructions.
  4. Salt and Pepper to taste. Serve with crusty Italian bread. Enjoy!
Yield: 6 Servings
Prep Time: 10 mins. Cook time: 20 mins. Total time: 30 mins.
Tags: Tortellini Soup w/ Swiss Chard recipe,Tortellini Soup recipewinter soup recipeTortellini Soup w/ Swiss Chardtortellini and veggie soup recipe, hearty soup recipevegetarian recipe


Calories: 206 per serving


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