Recipe from Quick Fix
Vegetarian by Robin Robertson
Husband-Tested in Alice's Kitchen
Serves 6
There
are so many good things about this soup. It's tasty, easy to prepare, no bean
soaking involved, it's made in a slow cooker/crockpot, it's loaded with fiber,
it's low fat, it can be frozen for later, and like most soups, tastes even
better the next day. All of the ingredients can be found at the Lost River Market & Deli. I recommend making this on the weekend, storing it in the fridge
and taking it to work every day for a satisfying lunch. All you'd need to take
in your lunch box would be a piece of fresh fruit and a slice of whole wheat
bread. For dinner, serve it with a healthful salad & whole-wheat rolls for
a very good-for-you dinner.
1 Tablespoon extra-virgin olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1/2 cup chopped bell pepper (any color)
1/2 cup sliced carrots
1 (16 oz.) can dark red kidney beans, drained & rinsed
1 (16 oz.) can black beans, drained & rinsed
1 (16 oz.) can cannellini beans, drained & rinsed
1 (15 oz.) can diced tomatoes, undrained
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
Kosher salt & freshly ground pepper, to taste
1/4 cup dry sherry (optional) (I used this and thought it added a very nice touch. Don't use “cooking sherry.” Cooking wines are loaded with sodium & gives dishes an off taste.)
2 Tablespoons minced fresh parsley or cilantro
1 Tablespoon extra-virgin olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1/2 cup chopped bell pepper (any color)
1/2 cup sliced carrots
1 (16 oz.) can dark red kidney beans, drained & rinsed
1 (16 oz.) can black beans, drained & rinsed
1 (16 oz.) can cannellini beans, drained & rinsed
1 (15 oz.) can diced tomatoes, undrained
4 cups vegetable broth
1 bay leaf
1/2 teaspoon dried thyme
Kosher salt & freshly ground pepper, to taste
1/4 cup dry sherry (optional) (I used this and thought it added a very nice touch. Don't use “cooking sherry.” Cooking wines are loaded with sodium & gives dishes an off taste.)
2 Tablespoons minced fresh parsley or cilantro
Tabasco
sauce, to taste (I use LocalFolks hot
sauces. They’re fabulous.)
Heat oil in a large skillet over medium heat. Add the onions, garlic & bell pepper. Cook for about 5 minutes to soften. Transfer onion mixture to a 4-quart slow cooker.
Add the carrots, all of the beans, the tomatoes, broth, bay leaf, thyme, and salt & pepper.
Cover & cook on low for 8 hours. (Jim and I couldn't wait. We ate some after 6 hours and it was fine.) Remove and discard the bay leaf.
Add the sherry. Before serving, puree the soup with an immersion blender** used right in the cooker. Stir in the parsley & add Tabasco sauce.
**If you don't have an immersion blender, just ladle 2 cups of the soup into a regular blender or food processor. Puree and stir back into the soup. Pureeing a portion of the finished soup also intensifies the flavor as well as giving it a thicker, creamier texture.
Heat oil in a large skillet over medium heat. Add the onions, garlic & bell pepper. Cook for about 5 minutes to soften. Transfer onion mixture to a 4-quart slow cooker.
Add the carrots, all of the beans, the tomatoes, broth, bay leaf, thyme, and salt & pepper.
Cover & cook on low for 8 hours. (Jim and I couldn't wait. We ate some after 6 hours and it was fine.) Remove and discard the bay leaf.
Add the sherry. Before serving, puree the soup with an immersion blender** used right in the cooker. Stir in the parsley & add Tabasco sauce.
**If you don't have an immersion blender, just ladle 2 cups of the soup into a regular blender or food processor. Puree and stir back into the soup. Pureeing a portion of the finished soup also intensifies the flavor as well as giving it a thicker, creamier texture.
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