Tuesday, June 22, 2010

Beans and Tomatoes Soup (what else?)

After a week of not being home much because I was working until 2am almost every night, I made soup on Sunday night/Monday morning for the girls. Dave had admonished me to leave him with food that they would eat, nothing new. (I left beets for them last week. Jacqui loves beets and ate hers. Adrianna was trying them for the first time. She threw them across the kitchen. Hence the admonition.)

We got home from MD at 2:30 in the morning. After unloading the car and getting the girls back to bed, I made this soup up. Finished it in the morning as I left for work. The girls ate it for lunch and dinner yesterday. Jacqui really liked it and was excited to tell me that she ate it for lunch and dinner. Adrianna ate it; she's not much for talking, so I'm not sure how much she liked it. But she ate it and didn't throw it across the kitchen, so score one for SOUP!

Slow cooker, I love you.

1 T extra virgin olive oil
1 sweet, yellow onion, diced
1 1/2 - 2 cups of cooked garbanzos (I used cooked because I had them in the fridge, but you could also use one 15 oz can, drained)
1 can organic diced tomatoes with juices
2 cans of water, plus extra if needed
1 vegan low-salt bouillon square
1 cup sliced zucchini
black pepper and sea salt to taste
1 tsp dried thyme
2 bay leaves
two handfuls green lentils (~1/2 cup)
2 handfuls brown Jasmine rice (~1/2 cup)

What to do
At night, plug in and heat up the slow cooker while you are dicing the onion. Put the olive oil in and let it warm up. Add the onion, and let it cook for a few minutes before adding the other ingredients.
Add the garbanzos, tomatoes, water, bouillon square, zucchini, pepper, salt, thyme, and bay leaves. Cook on low.
In the morning (5-6 hours), add the lentils and rice. Season with salt and/or pepper as needed.
At lunchtime, enjoy the hot soup!

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