We eat a lot of soup.
Soup is easy to prepare, and it can usually cook all day in the Crock Pot.
Plus, it’s usually healthy and can include lots of great, fresh, whole foods.
Or, if you’re so inclined, you can use soup to hide a lot of great, fresh whole foods from picky eaters.
Chef Jill Houk from Sara Lee made this soup for us at the Sara Lee Back to School Nutrition Summit. I loved it. I loooooved it. I loved it so much that I might just make it tomorrow.
It was that good.
And, it could be used to hide some cooked carrots or squash. Experiment, and see what you like to hide from your kids.
Black Bean and Roasted Red Pepper Soup
Heat a large, heavy saucepot over medium heat. Add oil and shallots and cook slowly 5-7 minutes until shallots are limp and translucent.
Add garlic, cook 30 seconds. Add remaining ingredients and bring to a simmer. Simmer, uncovered 10 minutes, stirring occasionally.
Working in batches, blend until smooth in a blender or food processor. Return to pot. Re-heat. Taste soup and adjust seasonings, if necessary.
Note from Chef Jill - I cook my own beans in a slow cooker. However, the soup is still delicious with canned beans. What I would do is drain and rinse the beans, then put the drained beans into the soup with a cup of water, veggie broth or chicken broth. Note from me - I wrote about preparing your own beans yesterday. Go read the tutorial and see how easy it is to prepare your own beans.
Photo courtesy of Gezellig-girl on Flickr
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