Vegan September Soup… and Lent? Already?
September 10, 2012 1 Comment
It’s never too early to start thinking about Lent 2013. Okay, maybe for you it’s too early, but when one’s blogging mission is impelled by the gravity of Lenten cuisine, it’s not too early. Your thoughts?
I have my preference, but I’m curious as to what others would want to see… or do themselves. If they were, you know, as delightfully kooky as I am.
And now, for last Friday’s dinner. It was our first Little Flowers Girls Club meeting of the year, which is our annual “Happy Birthday, Blessed Mother” party. It was also stinking hot and humid on Friday. On top of that, Mr. Mackerelsnapper had to get the lawn mowed after work, so dinner was going to have to be ready at a moment’s notice. This was a job for… SLOW COOKER! (dat da da daaaaaaa!)
I researched some recipes, looking for something new to do with black beans. In that process, I realized… I’ve never made a plain old, humble black bean soup! My research and this epiphany, therefore, joined hands to bring you:
3 c vegetable stock
1 medium onion, chopped
1/2 c celery, chopped
2 lb tomatoes, trimmed & pureed (I did not remove seeds or skins)
1 14.5oz can whole kernel corn
1 15 oz can black beans
1/4 c quick grits
1 T minced garlic (or more to taste)
1/2 T chili powder
1 medium green pepper, diced
1/2 T smoked paprika
1 T ground cumin
1 t salt
1/4 t black pepper
Stir everything together in your slow cooker and cook on high 2-3 hours, low 4-6 hours.
Feel free to add more chili powder or other heat if you’re not cooking for toddler tastebuds. The grits as the grain make it gluten-free but still add a bit of body. The tomatoes were from our garden, but I am sure you could use a large can of crushed tomatoes, if that’s what you have on hand. It’s as vegan as we get around here, but the Mr. and I still added some pepper cheese on top.
This week is our first week back to Wednesday Desserts. Check out the tag if you’re interested in those.