As I mentioned a few weeks ago, we've been eating a lot of soup so far this year. We won't go the whole year, but we have managed to go an entire month, and, proudly, we've only repeated one soup. And the most amazing thing is - I have yet to tire of soup. We diversify our menus on the weekends, which I think helps. But during the week, the crock pot and I get nice and cozy and each night we eat soup after soup after soup.
So I decided to post again on this because I'm pretty dang proud of the diversity of our soups. I included recipes if you're interested, dear Reader. But if you're not interested (and I won't blame you - it is a lot of recipes), let me direct you to the Harissa Sauce. If you read nothing else from this post, scroll down and get the Harissa Sauce recipe - it's super easy and very tasty.
Tuesday, January 18: Moroccan-Inspired Vegetable and Chickpea Stew (see recipe below) This is the first of two non-committal "Moroccan" recipes we've done - I say non-committal because, for some reason, this recipe book which is comfortable saying "Indian," "Mediterranean," "Hungarian," and "Greek" without hesitation, curiously feels compelled to qualify its Moroccan recipes with "-style" and "-inspired." At any rate - both Moroccan-ish recipes were delicious. To distinguish it from the other one, I call this one "the one with fruit."
Wednesday, January 19: Pesto-Infused White Bean and Sun-dried Tomato Stew (see recipe below) For this delicious pasta-esque soup I pulled from my freezer my own pesto (local but for the olive oil!) and sun-dried tomatoes (locally grown and dehydrated!).
Thursday, January 20: Corn Chowder (see recipe below) This is a slow cooker recipe, but I cooked it on the stove top - which I've found works well with lots of the soup and stew recipes in this book. It was a nice departure from this week's chunky stews.
Monday, January 24: Sweet Potato and Black Bean Chili (see recipe below) Another improvisation here - my secret ingredient was Lew Edmister's smoked Hungarian peppers. They are so flavorful and taste like they came straight from the fire, even though they came from my freezer. Black or red beans would work on this recipe. Just don't leave out the chipotle.
Tuesday, January 25: Potato Stew (see recipe below) This was a classic and pleasantly-boring selection in our wide array of soups.
Wednesday, January 26: All Day Minestrone (see recipe below) I finally made a minestrone - I've been thinking of making one during this whole mad soup fest. This one was a winner for sure.
Monday, January 31: Creamy Tomato Soup with Israeli Couscous (reprise) This is the first repeat of this entire month. It was a big hit the first time so we decided to go ahead and bring it back - this time with orzo instead of soup shells. I have got to find that Israeli couscous...
Tuesday, February 1: Very Vegetable Gumbo (see recipe below) This was the first day of the big blizzard, a weather event of historic proportions, not only for the amount of snow but also for the amount of publicity, FB chatter, and silly names (i.e. "snowmaggedon" and "blizaster"). We spent the day indoors, watching the snow fall and enjoying the aroma of gumbo.
Wednesday, February 2: Moroccan-Style Lentil and Chickpea Soup - "the one with harissa" (see recipe below) Day two of "snowpocalypse" - same as day one. Stayed at home, watched our neighbors dig their cars out of the snow, enjoyed the aroma of another Moroccan-esque meal, and - towards the end of the day - made Harissa sauce, which was so, so tasty. I will no doubt be making this sauce again before I make this soup again. The soup was delicious, mind you. But the harissa was spectacular.
Thursday, February 3: Black Bean Soup (see recipe below) Classic, simple, and delicious.
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The following recipes are from Fresh from the Vegetarian Slow Cooker.
Moroccan-Inspired Vegetable and Chickpea Stew - aka "the one with fruit"Slow cooker size: 4-6 quart
Cook time: 6-8 hours
Setting: Low
Serves: 4 to 6
1 Tablespoon olive oil
3 shallots, chopped
1 large carrot, chopped
1 small bell pepper, chopped
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, ends trimmed and cut into 1-inch pieces
1 1/2 cups slow-cooked or 1 can chickpeas, drained and rinsed
1 can diced tomatoes, drained
1 1/2 cups vegetable stock
1 Tablespoon fresh lemon juice
salt and pepper
1/2 cup frozen peas, thawed
1/2 cup mixed dried fruit (apricots, apples, prunes, raisins, etc.), chopped
1/4 cup imported green olives, drained, halved, and pitted
1 Tablespoon minced fresh parsley leaves
In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.
Transfer the mixture to a 4- to 6-quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on low for 6 to 8 hours.
About 20 minutes before serving, add the peas and dried fruit.
When ready to serve, stir in the olives and sprinkle with the parsley.
Pesto-Infused White Bean and Sun-Dried Tomato StewSlow Cooker Size: 4 quart
Cook time: 6 to 8 hours
Setting: Low
Serves: 4
1 Tablespoon olive oil
1 large Vidalia or other sweet onion, chopped
1 red bell pepper, seeded and diced
3 large ripe tomatoes, peeled, seeded and chopped (or canned tomatoes)
1/4 cup chopped sun-dried tomatoes
3 cups slow-cooked or two cans cannellini or other white beans, drained and rinsed
1 1/2 cups vegetable tock
salt and pepper
1/4 cup pesto
Heat the oil in a medium-size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onion to a 4-quart slow cooker. Add the bell pepper, both kinds of tomatoes, the beans, and stock; season with salt and pepper, cover, and cook on low for 6 to 8 hours.
Just before serving, stir in the pesto.
Corn Chowder1 Tablespoon olive oil
1 small onion, chopped
1 celery rib, chopped (optional)
1 Yukon gold potato - OR 1 medium sweet potato - peeled and diced
1 1/2 - 3 cups frozen corn kernels
1/2 small yellow bell pepper
4 cups vegetable stock
salt and pepper (use smoked salt if you have it - delicious!)
1 large ripe tomato, seeded and chopped (optional)
1 Tablespoon snipped fresh chives, parsley, or other fresh herbs (optional)
Heat the oil in a large skillet over medium heat. Add onion, celery, and bell pepper and cook until softened.
Add the rest of the vegetables (to the stove top pot or to the slow cooker) and bring to a boil; cook on medium heat for 30-45 minutes. In a slow cooker, cook on low for 6 hours.
Ladle 2 cups of the soup solids into a food processor or blender and process until smooth. Or blend partially with an immersion blender. To serve, ladle the soup into bowls and garnish with chopped tomato and herbs.
Sweet Potato and Black Bean Chili
Slow Cooker Size: 4-6 quart
Cook Time: 6-8 hours
Setting: low
Serves 4-6
1 Tablespoon olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped (AND/OR two small smoked peppers from Lew)
1 large garlic clove, minced
1 Tablespoon chili powder or more, to taste (or 1/4 t. cumin, 1/2 t. oregano, dash of paprika)
1 1/2 pounds sweet potatoes, peeled and chopped
1 can crushed tomatoes or (1 quart of canned tomatoes)
1 1/2 cups slow-cooked or 1 can black beans
2-3 cups water or vegetable broth
2 Tablespoons of tomato paste (optional)
salt
1 Tablespoon minced canned chipotle chiles in adobo sauce
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper (and/or smoked pepper), and garlic, cover and cook until softened, about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with the spices.
Transfer mixture to the slow cooker. Add the tomatoes, beans, and broth; season with salt, cover, and cook on low 6 to 8 hours.
When ready to serve, stir the chipotles into the chili.
Potato Stew (a modification of "Almost Irish Stew")Slow Cooker Size: 4-6 quart
Cook Time: 6-8 hours
Setting: low
Serves 4-6
1 Tablespoon olive oil
1 small onion, chopped
1 small carrot, chopped
2 garlic cloves, minced
2 medium potatoes
3 cups vegetable broth
1 bay leaf
1/4 cup dry white wine
2 Tablespoons soy sauce
1 teaspoon dried thyme
salt and pepper
1 small chunk of frozen collard greens (or 3 large kale leaves or other dark leafy greens, cooked in simmering water until tender)
2 Field Roast Italian sausages (optional)
Heat the oil in a skillet over medium heat. Add onion, garlic, and carrots, cover and cook until softened.
Transfer the onions and carrots to a 4-6 quart slow cooker. Add the potatoes, stock, wine, soy sauce, herbs and season with salt and pepper. Cover and cook on low for 6 to 8 hours.
About 10 minutes before serving, stir in cooked greens. (Add chopped, cooked sausage on top when serving.)
All Day Minestrone
Slow Cooker Size: 4-6 quart
Cook Time: 7-8 hours
Setting: low
Serves 6
1 Tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 garlic cloves, minced
4 ounces green beans, ends trimmed and cut into 1-inch pieces
1 can of diced tomatoes left undrained
1 medium zucchini or yellow summer squash
6 cups vegetable stock
salt and pepper
1/2 cup raw or 1 cup cooked ditalini or other small soup pasta (we used soup shells)
1/4 cup pesto
Pour the oil in the bottom of the slow cooker. Add the onion, celery, carrot, and garlic, cover and cook on High while you assemble the remaining ingredients.
After they've been prepped, add the green beans, tomatoes, zucchini, and stock to the slow cooker and season with salt and pepper. Cover and cook on low 7 to 8 hours.
If using raw ditalini, about an hour before you're ready to serve, add it to the slow cooker and cover.
Just before serving, stir in the pesto and already cooked pasta if using.
Very Vegetable GumboSlow Cooker Size: 4-6 quart
Cook Time: 8 hours
Setting: low
Serves 4
1 Tablespoon olive oil
1 large onion, chopped
1 celery rib, chopped
1/2 large green bell pepper, seeded and chopped
1 large garlic clove, minced
3 cups vegetable stock
2 cups tomato juice or vegetable juice
1 can diced tomatoes, drained
1-2 zucchinis, chopped
approx 2 cups of okra (frozen or fresh - mine was local, of course, and frozen)
1 teaspoon filé powder (optional - if you use okra, you don't need filé)
1 teaspoon dried thyme
salt and pepper
1 teaspoon Tabasco sauce
1/2 teaspoon liquid smoke
2 cups hot cooked long-grain rice (I used 1 cup, dry, basmati rice)
Heat the oil in a saucepan over medium heat. Add onion, celery, bell pepper, and garlic, cover and cook until softened.
Transfer vegetables to a 4- to 6-quart slow cooker, add the stock, tomato juice, tomatoes, zucchini, okra and/or filé powder, and thyme, season with salt and pepper. Cover and cook on low 8 hours.
Just before serving stir in Tabasco and Liquid Smoke. To serve, divide the cooked rice evenly into four soup bowls and top with the gumbo.
Moroccan-Style Lentil and Chickpea Soup - "the one with harissa"Slow Cooker Size: 4-6 quart
Cook Time: 6-8 hours
Setting: low
Serves 4-6
1 Tablespoon olive oil
1 medium onion, chopped
1 small carrot, chopped
3 garlic cloves, chopped
1/2 teaspoon peeled and minced fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 cup dried lentils, picked over and rinsed
one 14.5 ounce can plum tomatoes, drained and chopped
1 1/2 cups slow-cooked or one 15.5 ounce can chickpeas, drained and rinsed
6 cups vegetable stock
1 Tablespoon fresh lemon juice
1 to 2 teaspoons harissa sauce, to taste, plus more to serve (recipe follows)
salt and freshly ground pepper
Heat the oil in a large skillet over medium heat. Add the onion, carrot, and garlic, cover and cook until slightly softened, about 5 minutes. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper. A small bowl of harissa may be placed on the table for those who wish to add more.
Harissa SauceIn addition to using this spicy condiment in the Moroccan soup, it can also be used to spice up other soups, as well as stews and grilled vegetables. Mild chiles, such as ancho, may be used instead of hot ones if you prefer. Harissa sauce can also be purchased ready-made in Middle Eastern and specialty stores.
4 dried red chiles, stemmed and seeded
2 large garlic cloves, peeled
1 Tablespoon olive oil
3/4 teaspoon ground caraway seeds
3/4 teaspoon ground coriander
1/2 teaspoon salt
3 Tablespoons water
Break the chiles into pieces and place in a heatproof bowl. Add enough boiling water to cover and let soak for 5 minutes.
Drain the chiles and place them in a food processor. Add the garlic, oil, caraway, and coriander, and salt and process until puréed. Add the water and process until smooth. Transfer the sauce to a tightly covered container and store in a refrigerator until ready to use. Properly stored, it will keep for several weeks.
Makes about 1/2 cup.
Black Bean Soup
Slow Cooker Size: 4-6 quart
Cook Time: 8 hours
Setting: low
Serves 4-6
1 Tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1/2 bell pepper, chopped
2 garlic cloves, minced
3 cups slow cooked or 2 cans black beans, drained and rinsed
1 can diced tomatoes
4 cups vegetable broth
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
salt and pepper
2 teaspoons lemon juice
Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic, cover and cook until softened.
Transfer the cooked vegetables to the slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and pepper. Stir to combine. Cover and cook on Low for 8 hours.
Remove and discard the bay leaves and taste to adjust seasoning. Just before serving, stir in the lemon juice if using. To thicken, purée at least 2 cups or up to one half of the soup solids with an immersion blender right in the cooker, or ladled into a regular blender or food processor and returned to the cooker.
If you've read this far, I suggest you go ahead and buy Fresh from the Vegetarian Slow Cooker. You won't be sorry.
