smoky slow-cooker black bean soup

I need a delicious, but comforting and healthful dinner.  But, sometimes it can't require a lot of hands-on time.  I literally rushed through this one, and it took less than 20 minutes of my time, granted there was some waiting.  The results?  Very worth it.

Are the amounts of ingredients set in stone?  No.  It's not a fussy recipe.  This is not a pastry, or a cake.  It's a soup.  A little less carrot, or a little less celery isn't going to create a train wreck.  Just trust me, and make a big ol' pot of soup.  You'll have a fabulous dinner, and a good bunch of leftovers for some stellar lunches.  Go for it!

Slow-Cooker Black Bean Soup
Dried black beans (enough to fill approximately 2 inches of your slow cooker)
2 medium onions
2 large carrots
2 sticks of celery
extra virgin olive oil
water, or chicken broth or both
kosher salt
1-2 tsp ground cumin

For garnish:
6 slices bacon
1/2 avocado per person
1 large bunch cilantro
yogurt, sour cream, or creme fraiche

1.  Thoroughly rinse the black beans in a colander.  Place in the slow cooker, and cover with 2 inches of water.
2.  Rinse the carrots, celery, and onion in the colander.  Roughly chop.  Be quick, it doesn't matter, it's going to be mostly puréed later on.
3.  Heat 1-2 tbsp extra virgin olive oil in a non-stick skillet on medium-high heat.  Add the vegetables, and keep the heat fairly high, just to give it some good golden colour.  Nothing needs to be cooked evenly, it will all soften in the slow cooker.  Just go quick, approximately 2-3 minutes.
4.  Add the vegetables to the slow cooker, add a teaspoon of cumin, and a few teaspoons of kosher salt (I added 1 tablespoon, but this might be different depending on the size of your slow cooker).
5.  Turn the slow cooker on the lowest setting, and leave for 4-5 hours.  Once the beans and vegetables are tender, the soup is ready.
6.  Slice and sauté the bacon until crispy.
7.  Remove a few cups of beans from the slow cooker, and set aside.  Using a hand-blender, quickly blend the soup, being careful not to overdo it, or there is a tendency for the beans to become like glue.
8.  Add the beans that were set aside, back to the slow-cooker.  Stir, and taste for seasoning.  Add more cumin, or salt, as desired.
19.  Chop the cilantro, and slice the avocado.  Ladle the soup into serving bowls, and garnish with avocado, cilantro, yogurt, and bacon.  Serve immediately.
10.  Add the remaining bacon, and chopped cilantro to the leftovers for another dinner or several lunches.
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chicken, barley, and tarragon soup

Alright so there's dandelion greens in here too. However, the day after consuming copious amounts of sinful mac 'n' cheese requires some sort of cleansing type dish. Plus, it's still raining and snowing outside and being downright miserable. Not that I'm exactly out and about much these days, as my bump has gone from a basketball to nearly a beach ball in a fairly short period of time. And yes, I might temporarily disappear from here at any point soon. Don't worry, I'll still be eating, but probably not much time to write about it. We'll see! To have the most comforting, soothing chicken soup possible, it definitely helps to have the best broth you can get. Every month or so I poach a couple chickens, and I have to tell you that poaching is far too underrated. There's some awesomely delicious eats from just adding a few good things to water and getting all to take a nice, cozy little bath together. I'll have to write more about it next time I make it, but a chicken broth flavoured with lemon, thyme, carrots, celery, and leeks makes for a the best soup, and even the simplest of risotto is suddenly glam. Although I'm not opposed to using canned, it just depends what it is to be used for. A great broth equals a great start. Chicken and Barley Soup extra virgin olive oil 1 onion finely diced 2 cups finely diced celery 2 cups finely diced carrots 10 cups of chicken broth 2 cups of pot barley 1 bunch dandelion greens 5 cups of chopped poached chicken 2 tbsp of finely chopped tarragon salt to taste 1. Preheat the extra virgin olive oil in a large stockpot. 2. Add the onions and sweat for at least 10 minutes, or until very soft, but not caramelized. Keep the temperature as low as is needed. 3. After the onions are soft, add the celery, and sweat for 2-3 minutes, then add the carrots. Season with a little salt. 4. After the carrots have been in the mix for 2-3 minutes, add the chicken broth and bring to a boil. 5. Add two cups of rinsed barley. Cook until just tender to the bite, at least 10 minutes. Under cook the barley at this point because it will continue to cook and soak up liquid until there is nothing left. 6. Carefully wash the dandelion greens, and give them a fine chop. 7. Add the chicken and dandelion greens to the pot. Bring the pot to a boil once again, and immediately reduce the heat. 8. Add the finely chopped tarragon, and season to taste. Enjoy!
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chickpea soup

Chickpea soup sounds terrible, and doesn't really look all that appetizing. But it is one of my all time favourite soups, and oh so good in so many ways. I discovered my addiction, thanks to Laura Calder. I have been making this soup in gigantic batches with tonnes of paprika, and been enjoying its deliciousness for over a year. I love this soup because it's beyond incredibly easy. Essentially, the chickpeas, onions, and garlic get plunked in a pot, and covered with liquid. It could even be made in the slow cooker. Then heat, wait, and eventually, purée. The most time consuming part is getting the chickpeas puréed at the end to create a beautifully silky product. If you're looking for an inexpensive meal, it doesn't get much cheaper than this. I figure it might be around fifty cents to perhaps a dollar per serving, depending. Of course, the best part of this soup is the taste. Considering just how simple this soup is, it is incredibly fantastic, and even a bit unexpected. It has the nuttiness of the chickpeas, plus the grassy notes of extra virgin olive oil, and then the sparkle of paprika. It just fills you up, and satisfies, all in one. I often freeze it and take it for lunch many days of the week. It is just perfect; healthful, filling, and tasty. Chickpea Soup Adapted from Laura Calder (7-8 servings, for a filling lunch) 2 large or 3 medium onions 4 cloves of garlic 6 cups of dried chickpeas 6 cups of chicken or vegetable stock, plus water (homemade with bits of thyme is extra nice) bay leaf 1 tbsp paprika, plus more for sprinkling extra virgin olive oil salt 1. Peel and chop the onions and garlic (since it is going to be puréed, it can be a very rough chop). 2. In a large stockpot, combine the onions, garlic, chickpeas, stock, bay leaf, and enough water to cover. Don't worry if you add too much water, as you will need more later. 3. Bring to a boil, then lower, and simmer. Continue to simmer until the chickpeas are cooked. Make sure they are not at all hard, or the soup will not be as silky as desired. 4. Remove the bay leaf. 5. Let the soup cool. 6. Using a hand blender, or blender (I prefer for large batches), purée the soup. More water will need to be added, to get it silky smooth. If using a blender, transfer the soup to a large bowl, so that the seasonings can be adjusted. 7. Stir in the paprika, a few good glugs of olive oil, and adjust the seasoning. 8. To serve, garnish with additional paprika and extra virgin olive oil.
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what's in the fridge soup

When Jeff and I first met, I used to buy too many vegetables. Okay, maybe not just vegetables, but everything food related. I did have the best of intentions. However, there were always extra tidbits of this and that, which just didn't have a home in any dish - yet. I had to find a solution. One day, Jeff walked into the kitchen and asked what I was making, "What smells so good?", he asked. "It's What's in the Fridge Soup." Then Jeff asked, "Well, what is in it?" I think I giggled, and then said, "everything that used to be in the fridge!" It is possible that I should change the name of the soup to "everything that used to be in the fridge soup", but it just doesn't sound quite right. And I think many, if not most, homes have a soup just like this. Sometimes it has chicken, sometimes meatballs, perhaps leftover spinach pesto, or maybe just a lot of carrots. But the idea is to clear out the fridge, and maybe even the pantry a bit too. I savour soups with the addition of extra greens, as it's a nice change from salad. The soup usually starts with onions sautéed in olive oil. Then maybe some carrots and celery. Probably a couple cans of tomatoes, and a lot of beans. The idea is to come up with something delicious, super-healthful, and could feed a small village for a week. Oh, and the hardest part is washing vegetables and chopping some onions. Otherwise, it's just throw things in a pot, and it all works out in the end. The chickpeas are measured by the cup, as I have great success cooking those in the slowcooker, and then I store them in the freezer for later use. It's super easy, and incredibly economical. I just add a couple inches of dried chickpeas into the slowcooker, and turn it on high - my slowcooker is at least 20 years old, so that might be quite low. I cover the chickpeas with double the water. In an hour, I check to see if they are still covered with water, and if not, I add more water. The cooking time varies greatly by brand, but it will take at least two hours. I just taste them every once in a while. At the end I add salt, let it sit for a couple minutes, and then taste again. Drain the chickpeas. Once they are cool, place in zip bags, or reusable containers and freeze for up to 2 months. What's In the Fridge Soup Ingredients: 2 onions, diced 3 stalks celery, diced 1/2 cup carrots, diced 1/4 cup extra-virgin olive oil 2 cups hulled barley, or farro 2 cups pot barley 100 fl. oz. canned tomatoes 750 mL chicken stock 3 cups chickpeas (or one can will do) 1 cans of romano beans 1 can of cannellini beans 1 can of black beans a large bunch of dandelion greens, roughly chopped flat-leaf parsley, chopped salt 1. In a large stock pot, heat the olive oil on medium-high heat. Add the onions, and saute until translucent. 2. Add the carrots and celery, and cook for another two minutes. 3. Using a knife, slightly break up the canned tomatoes, before adding to the pot. Add the tomatoes, chicken stock, and the grains. Bring the pot to a simmer, and then reduce the heat to low and cover. Continue to cook, only until the grains are still a little underdone; approximately 20 minutes, depending upon the type of grain (pearl barley might be less time than pot barley etc.). 4. Meanwhile, rinse and drain the beans. Add the beans to the pot for 3-5 minutes, just to heat through and soften slightly. 5. Add the chopped dandelion greens, and parsley. Turn off the heat, stir. 6. Season according to taste. Serve, and enjoy!
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savoury pumpkin soup with scallops

I love pumpkin. You name it, if it has pumpkin, I'll probably like it. I suppose there are worse faults to have, although I can get a bit carried away. Like slowly swirling a scoop of pumpkin ice cream in black coffee - a great way to start a fall day before the temperatures have aligned with the seasons. This variation on pumpkin, is a soup with a few twists. Like orange blossom water. It's so aromatic, but divine. Oooh yes, and cumin, and garam masala, and the scallops just kinda tie it all together! I think pumpkin soup with scallops was the first dish I made for Jeff. I remember being convinced that the scallops wouldn't turn out, as I find the trick to searing scallops is to consistently use the same "brand", the same stove, and the same pan. Thankfully the scallops turned out just fine. Phew! However, a couple things to note with purchasing scallops. Scallops often come from the same distributor, even for different fish markets. More often than not the fishmonger has defrosted previously frozen scallops, as the ones sitting in the case are not usually fresh. Do read the fine print, or ask. Most scallops have been treated with phosphates, sodium tripolyphosphate (STP). This is to help the scallop maintain freshness, but also to prevent a loss of mass, and can increase it too... but they will deflate as they are cooked....sometimes the only way to find out is the hard way - to cook them. Once we had company over, and unfortunately I prepared scallops that were excessively bitter, virtually inedible. The scallops were previously frozen, and then must have been soaked in more STP to "maintain freshness"...okay increase their mass. So, I have had much better luck buying only frozen (little or no STP), and from asking questions. Quite often, scallops are frozen on the boat, or frozen the same day. Flash-frozen. That's about as good as it gets for me. I defrost the scallops in the fridge overnight, or in a plastic bag soaking in lukewarm water. Much more reliable...unless I was able go to out and get them from the water myself! Unfortunately, living on the prairies, has pretty much ensured that I won't be doing that anytime soon. The soup itself is constantly evolving, according to a change in spiciness; but pumpkin pairs very well with the mellow sweetness of scallops. Savoury Pumpkin Soup with Scallops 1.5 litres chicken or vegetable broth 2-28 oz cans of pumpkin 1 cup chopped onion 2 tbsp olive oil 2 tsp cinnamon 1 tsp cumin 1/2 tsp garam masala 1/2 tsp turmeric 1/2 tsp coriander 2 tbsp orange blossom water 1/2 cup maple syrup salt to taste 2-3 scallops per person 1. In a stock pot, heat the olive oil on medium high heat and sauté the onion. When the onion is caramelized, add the spices. Lower the heat, and continue to sauté until fragrant, another 15-30 seconds. 2. Add the cans of pumpkin, and the stock. Continue to simmer, covered, for another 15 minutes. Stir occasionally. Add the orange blossom water, and the maple syrup. Add salt to taste. 3. Add a touch of olive oil to a non-stick skillet, and heat until very hot. Dry the scallops on a paper towel. Using tongs, add the scallops to the hot pan. Depending upon the size of the scallop, cook 1-2 minutes per side. Generally, I cook longer on the first side, to make sure I have at least one side with a nice golden crust. 4. Spoon the soup into bowls, and place the scallops on top. They tend to sink, and just peek out from the top. Finish with a few drops of orange blossom water, or some good quality white truffle oil. Enjoy!
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my favourite roasted tomato soup

OK, I have to admit that I am almost tired of hearing how easy every recipe is to make. Let's face it, if you're tired, and cold and exhausted, nothing is easy to make because it requires washing your already nearly raw-from-winter-dryness hands, and who wants to cry over the death of an onion? But I suppose it does beat the alternative of endlessly listening to tummy growls. I am still not sure if I love this soup because it tastes good, or just because it is so delicious and it's so easy to make. It really is easy. Plus the recipe is from a very dear friend, who said I just have to make this recipe. And a recipe from a friend makes even the simplest dish even a bit more special doesn't it? But the trickiest part of making a large batch of anything is finding containers to put the soup in, because it really is ridiculously easy, and feeds us for us for lunch for a week. Have I mentioned yet that this is easy? ummm... I should also probably admit that finding containers to store food in at my house can be like finding the bay leaf that's hidden somewhere in the steaming pot, but it's just not showing it's face.... well you can always find a lid and a container, but not always one that matches the other. I guess that's why I do the cooking, and leave filling containers up to Jeff... But this is one of the times where starting with really top-notch ingredients is a win-win, and actually worth the small effort. Plus, I do like this recipe because it requires running the oven for hours on end, and that is always a good thing in the midst of the winter blahs. Start with the best tomatoes you can find. And I sincerely guarantee that using the best tomatoes will make a difference. I am addicted to these tomatoes. I know it might seem excessive, but I will chuckle when I see that little dab of tomato on your chin after you've finished licking the bowl. This is an all-night or all-day recipe, but it really is worth the wait. It's an easy wait. I feel like I've worked so hard, but really just turned the oven on. It is easy to create personalized versions of this soup, with either a few coups of black beans, and chopped cilantro. Alternatively, a few fiery red chilies, as a nice warmer as well. Roasted Tomato Soup 100 oz. canned and peeled (try San Marzano) tomatoes 2 medium onions 3 cloves of garlic, peeled and halved 1/4 cup extra-virgin olive oil 2 tsp salt (or to taste) 1. Pre-heat the oven to 200 degrees Fahrenheit. 2. Peel and chop the onions. Heat the olive oil in a dutch oven, or deep-sided sauté pan. Sauté the onions, and garlic on medium on high heat, until a they are a deep golden brown in colour. Add the salt, and the tomatoes. 3. Place the pot with a lid, place in the oven and wait. At least 8 hours, but a bit longer is good too. Puree the soup, adjust the seasoning, and serve.
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Cold Be Gone Soup

This is a casual soup, a real rustic affair. No peeling of potatoes or carrots. Nothing of the sort. This is a soup that just feels kind of tossed off. Just put stuff in a pot. Well, sort of. Like I said, I'm in a rut. But I am slowly getting out of it. Thanks to you. It's not that I didn't have any inspiration, goodness knows you all help me out on that front, but they are your ideas, not mine. I am getting there though. On the bright side, I am slowly starting to get rid of this disastrous cold. It left me voiceless, and stuck at home for three days! Although, what really irked me was that I felt compelled to eat only the healthiest foods, and started to get a little bored. I am still craving some ooey gooey creaminess of a delicious camembert, with a taste of Syrah on the side, but soon enough. In the meantime, I made a soup I liked so much that I even ate it back-to-back, for multiple meals. Don't get me wrong, I'm not against leftovers. I just freeze things so often, that I hardly eat anything again the next day, and certainly not three or four meals in a row. That's right, I slept through breakfast, and woke up and had more soup. Then again for dinner. And again for lunch the next day. Surely, there are soups with far more vegetables, and beans. But that wasn't the point. It was to hydrate, and feel like I was eating something with some serious flavour. Something a little substantial too, so I wasn't feeling like a baby with pablum, as well as a lot of broth to get my voice working properly again. I love chicken broth. Is there anything much more fabulous? It just seems so simple, a clear liquid, with so much potential. The possibilities are endless. Although sometimes it's just a crime to cover it up. The same goes for a tasty vegetable broth. Just keep it available to the palate to find and linger over. Nothing offensive or harsh, just delicious flavour. There was also this pasta I bought awhile back, specifically for soup. It was kind of odd, since I make a lot of soup for leftovers or to freeze, but I find that pasta explodes in soup if it sits for too long, and frozen can become messy if I don't eat it soon enough. I could keep the pasta separate, but that is a pain when you don't eat lunch at home. But in any case this ditali lisci was calling my name. Truth be known, I really wanted to have pasta, but I knew I needed soup too. I was sick after all, so this was like the best of both worlds, especially since I knew I could eat it for a couple of days, and really put my feet up. Adorable ditali lisci pasta, perfect for soup. If there is anything else which makes a soup quite addicting, it is bacon. Bacon just makes everything else sing out with glee, as it flavours everything with a deep and smoky richness that is definitely unmistakable. The only thing that seems to help just as much is to get a rind from the trimmings of a leg of prosciutto (ask at the store), and toss a bit into the soup for added silkiness. Beans get a close second after bacon, for my favourite in soups, as I do put some kind of bean into nearly every soup I make. They are super good for you, taste great, and nothing is kinder on the pocketbook, especially when cooked from scratch. Doesn't it look like chicken soup though? Sorry, no chicken. Cold Be Gone Soup (4 servings) 3 slices bacon, chopped 1 tbsp olive oil 2 cups chopped onion 1 cup chopped celery 1/2 cup chopped carrots 6 small potatoes, roughly chopped (1 cup) 1500 mL chicken or vegetable stock (homemade, or organic tends to have the best flavour) 3 cups water 250 g ditali lisci pasta 1 20 oz can romano beans, rinsed 2 tbsp chopped parsley salt and pepper to taste 1. In a large stock pot, sauté the bacon until golden brown on a medium-high heat. Add the olive oil, onion, and celery, and continue to sauté until the onion is translucent, and tender. Add the carrots, and sweat for maybe two minutes or more. 2. Turn the heat to high, and add the potatoes, stock, and water. Put a lid on it until it boils. Move the heat to low, but it should still be simmering, and let it cook for another 10 minutes. 3. Add the pasta, and let it cook for 15 minutes, or until the pasta is cooked to your preference. Stir in the parsley and beans. Turn off the heat and allow to sit for 2-3 minutes. Season to taste, and serve momentarily.
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garlic pumpkin soup

I know what you're saying. Where's the picture? Well, I shouldn't say much more - or I'll take all the fun out of it; well that's if you like surprises. Today, I am a very fortunate guest blogger over at the Haphazard Gourmet Girls site - and you can read all the controversies unfurling over there today. There aren't any controversies with the soup exactly, but they have another thing or too up their sleeve, which I'll leave as a surprise because I know how much you like surprises. The site is food-oriented, but everything else seems to come up too. Check out Sarah Palin's...ummmm....cupcakes. They call them, "Sarah, "You Can't Blink" Palin Cupcakes", and I can't help but fall head over heels for their over the top sarcasm, which is duly noted, and perfectly timed. Hugs and kisses, until I finally make a real post for the month of October.
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acorn squash & coconut soup

I love how coconut can transform an otherwise dull dish, into something silky, luxurious, and sublime. While I wouldn't exactly say that coconut is lusciously orgasmic in and of itself, but it certainly can't hurt, especially if dinnertime is spent using as many superlatives as possible. Coconut seems to have one of those uniquely distinct flavours, which can be very benevolent to the palate. When combined with other flavours, it can enhance or even create the exoticism of a dish, taking you to a new place, a new horizon. I recently had a bit of an epiphany at wd-50 in nyc, which inspired me to capture the essence of the luscious coconut-enhanced dish I enjoyed. Not because I think I could possibly recreate anything invented by James Beard Award winner, and Michelin-starred restaurateur Wylie Dufresne, but because it is summer and I am becoming weary of salad and antipasto dinners. The simplest answer is likely that, I longed for anything resembling my renewed love for coconut. So which dish inspired this coconut concoction? Surprisingly, it was an entrée, and there was very little coconut involved at all. I was fortunate enough to enjoy a beautiful plate intertwined with "Wagyu flat iron, coffee gnocchi, coconut, cipollini, sylvetta". Reading the description of the dish, it is easy to underestimate the highlight the coconut is for the palate. The coconut seems like it could be just one more item in a list of high-end ingredients plated to perfection. However, wd-50 is just the kind of place where the dish received, the visual, and the aroma of the dish, far exceeds a basic listing of ingredients. It simply can't be described by words, thereby creating an element of surprise. The flavour ultimately tied everything together, just as it should. Not only did the plate look beautiful (of which I usually care little about if a dish does not taste great), but the textures and flavours were actually seductive. The beef was rich, and tender. With the artistic touch of a painter, the smear of coconut helped to keep the flavour of the wagyu linger gingerly, creating an eating event I would remember for some time. The wd-50 dish did not have a fake coconut flavour, as many are prone to dislike, but more authentic, the flavour and texture at least in part from coconut butter. This for me, was the highlight of my meal. For me it was not a perfect dish; the gnocchi were too doughy, and I prefer onions lightly sauteed or cooked without any crunch. But with great sentiment, I will continue to meditate upon the beautiful marriage of wagyu and coconut. It has been a few weeks, and I am still craving coconut. In fact, I'm wishing it was lingering in my mouth just like I wish ice cream would on a hot summer day. I also love the idea of coconut used in a soup. While vichyssoise, is a popular summer soup, I was thinking that a similar soup could be created with coconut milk. A soup that doesn't have to be cold or hot, but may be best served at room temperature. It's rich and filling without seeming too heavy. Acorn squash tends to be associated with the other fall squash of the harvest, but it has such a delicate flavour, it seems to fit my summer appetite perfectly. It can stand up to a little bit of richness. Just not too much. A little bit of chinese five spice, adds a little bit of earthiness and depth of flavour. The addition of crème fraîche gives the soup additional luster and luxuriating finish. acorn squash & coconut soup 2 acorn squash 1 14 oz can coconut milk (full-fat) 1/4 - 1/2 tsp freshly ground Chinese five spice fresh chives crème fraîche (optional) fleur-de-sel, to taste 1. Pre-heat the oven to 400ºF. Slice each acorn squash into 6-8 sections, leaving the peel and seeds intact. 2. Evenly space the squash pieces on a cookie sheet. Sprinkle the freshly ground Chinese five spice over top, and roast approximately 45 minutes or until fork tender. 3. When cool enough to handle, separate the flesh and skin, placing the flesh in a blender. Snack on the freshly roasted seeds. 4. Combine the squash, can of coconut milk, and 1/2 cup of water until smooth and silky. 5. Add fleur-de-sel to taste. 6. Soup may be served as is, or with the addition of chives and crème fraîche to taste. Soup is best served at room temperature or just above.
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