Can you believe it's Wednesday already? That means What I Ate Wednesday...to me anyway. I'm into stuff like that.
We had an unseasonably warm day a couple of days ago. Well, in the morning anyway. In the afternoon, it turned cold and rainy. All of that is to say that normally, from September to...oh, about May, we have good soup weather around here.
As the day goes on, my enthusiasm for cooking generally wanes. That's why I love the slow cooker. Throw a simple soup together when my energy is high in the morning, add bread and a salad in the evening, and dinner's on the table! On this particular night, pictured above, I paired the soup with a corn muffin, made from a recipe in How it All Vegan. This black bean sweet potato slow cooker soup is based on a recipe in Fresh From the Vegetarian Slow Cooker, a book I highly recommend. I have mixed black beans and kidney beans and added some sweet potato. I also reduced the amount of thyme, because I don't like a strong flavour of thyme. The recipe follows. If endorsements might convince you to try making this, you should know that my kids actually said this soup was good. That kind of high praise doesn't often come from those two...when it comes to healthy meals anyway.
I shared a look at my parents' house yesterday. While we were there on the weekend, my mom made mashed potatoes and roasted veggies. Yes, those are the potatoes that my kids helped to peel. My parents and my brother had real chicken, while I had this fake chicken burger sans bun. I try not to eat much gluten, and the patty was already breaded. My kids and my husband had another kind of veggie burger. We were using up the vegetarian goods in my mom's freezer. Oh, and how could I forget? The cottage means drinks and sweets to me, so I washed my dinner down with a Smirnoff Ice.
On Monday, while I took the boy to piano practice, my husband put together a nice meal. Here is a picture of the leftovers that I enjoyed for lunch the next day. Breaded and fried tofu with plum sauce, quinoa and veggies, salad with fruit and a natural root beer.
On Tuesday night, my husband went out with his girls basketball team to celebrate post-season. My daughter went along to a sushi restaurant with him. I put together a very quick and surprisingly delicious soup for my son and me. I used a package of pre-chopped potatoes, carrots, leeks and onions. The instructions for soup are right on the package. Add veggie broth, boil for 20 minutes (it didn't take that long) and blend with an immersion blender. Add salt and pepper. That's it! We also had sweet potato fries dipped in a little bottle of Vegenaise that I got for free at the Toronto Vegetarian Food Festival. Every time I go to buy vegan mayo, I can't remember which ones are good. Some are horrible. This one is great!
How's your week in food looking?
And now for the winner...The winner of last week's contest for The Simply Bar and Simply Protein chips is....Betty D., who said hard boiled eggs are her favourite quick protein source. Congratulations Betty! Look for my email.
Black Bean Sweet Potato Slow Cooker Soup
Keywords: slow-cooker soup/stew gluten-free vegan vegetarian sweet potatoes black beans fall winter
- 1 Tbsp or more olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/2 small orange pepper, seeded and diced
- 2 garlic cloves, minced
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can kidney beans, drained and rinsed
- 1 14.5-oz can (or half of a 28-oz can) diced tomatoes, puréed in the blender
- 1/2 of a large yam or sweet potato, chopped
- 4 cups vegetable stock
- 2 bay leaves
- 1 tsp ground cumin
- 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper
- salt and pepper
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, bell pepper and garlic. Cover and cook until softened, about 5 minutes.
Transfer the cooked veggies to a 4- to 6- quart slow cooker. Add the beans, tomato purée, sweet potato, stock, bay leaves, cumin, thyme and cayenne. Season with salt and pepper to taste. Stir to combine.
Cover and cook on low for 8 hours.
Remove the bay leaves and discard. To thicken, purée up to one half of the soup solids with an immersion blender. If you don't have an immersion blender, ladle some of the soup into a blender or food processor, blend and return to the cooker.
Powered by Recipage