Great soup

[Guest guest]

I picked up a cookbook by Robin Robertson (author of Vegan Planet) last

year called Fresh from the Vegetarian Slow Cooker. I

never got around to using any of the recipes until yesterday, but dang!

It's great.

 

I made Black Bean Soup. It's one of those recipes you throw together

really quickly, then let it cook unattended for 8 hours. There's

nothing magic about 8 hours, either. I could have let it go for 2 or 3

hours more. This makes it perfect for having fresh, homemade soup ready

for you when you get home.

 

Eat it with crusty wholegrain bread.

 

Cheers,

 

Trish

 

Here's the recipe, for anyone who wants to try it.

 

1 tbsp olive oil

1 onion, chopped

1 carrot, chopped

1/2 green pepper, chopped (I substituted 3 roasted red and yellow

peppers from a jar I needed to use up)

2 cloves garlic, minced

3 cups cooked black beans (2 cans, but hey, get a pressure cooker and

make them yourself. Much cheaper and much tastier!)

4 cups stock (I used mushroom stock from one of those asceptic boxes)

2 bay leaves

1 tsp ground cumin

1 tsp dried thyme

1/4 tsp cayenne (I omitted this, since my partner is sensitive to it)

salt and freshly ground black pepper to taste

2 tsp fresh lemon juice (optional)

 

1. Heat the oil in a large skillet over medium heat. Add the onion,

carrot, bell pepper and garlic. Cover and cook until softened, about 5

minutes.

 

2. Transfer the cooked vegetables and all ingredients except the lemon

juice to the slow cooker (crockpot.) Cook on low for 8 hours.

 

3. Remove bay leaves, add lemon juice if using, and adjust seasoning.

Take out 2 cups of soup and puree it in a blender or food processor.

Return it to the soup and stir until blended.