50 Simple Soups for the Slow Cooker - Lynn Alley [14]
Kashmiri Black Bean Soup
Serves 6 to 8
When most of us think of Indian food, we think of lentils or chickpeas as the legumes of choice. But most Indians are vegetarian, and since legumes are a primary source of protein for them, the array of beans that actually appears on the table in India is far more expansive than we imagine. This Kashmiri recipe uses black beans similar to the kind we use here in Mexican, Cuban, and southwestern dishes. I’ve also made this dish with pink beans with equally savory results. It’s a simple dish with the typical seasonings of the Indian subcontinent.
2 cups (1 pound) dried black, pink, or kidney beans
6 cups water
2 teaspoons fennel seed
2 teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon garam masala or curry powder
½ teaspoon chile flakes (optional)
Salt
¼ cup coarsely chopped fresh cilantro
Rinse the beans thoroughly, then place them in a 7-quart slow cooker with the water. Cover and cook on LOW for about 8 hours, or until the beans are tender.
Using a handheld immersion blender, puree the beans to the desired texture. I like to leave some large pieces.
Coarsely grind the fennel seed, then add them to the beans. Stir in the turmeric, ginger, garam masala, and chile flakes. Add the salt to taste.
Ladle the soup into bowls and garnish each with a sprinkle of cilantro.
Hummus Soup with Kalamata Olives and Mint
Serves 4 to 6
Like baba ghanoush, some variation on hummus is found in most Mediterranean and Middle Eastern countries. Why not turn the same humble ingredients into a soup? And if you like, add artichoke hearts, slivered black olives, or roasted red peppers, which are sometimes added to hummus in America. Greek country salad and fresh, hot pita would make a nice accompaniment.
1 cup dried chickpeas (garbanzo beans)
6 cups water
1 teaspoon cumin seed
1 teaspoon coriander seed
2 tablespoons tahini
2 to 3 tablespoons freshly squeezed lemon juice
3 cloves garlic, or more
½ cup Greek-style yogurt
¼ cup chopped kalamata olives
¼ cup chopped fresh parsley or mint
Rinse the chickpeas thoroughly and place them in a 7-quart slow cooker along with the water. Cover and cook on LOW for 6 to 8 hours, until the chickpeas are tender.
Coarsely grind the cumin and coriander seeds and add them and the tahini and lemon juice to the chickpeas. Use a garlic press to mince the garlic into the soup. Using a handheld immersion blender, puree the chickpeas to the desired consistency.
Ladle the soup into bowls. Top each with yogurt, olives, and parsley.
Curried Butternut Squash Soup
Serves 4 to 6
My first brush with Indian food came at the hands of a Sikh family who had come from Punjab to watch over their two kids at the University of California. They had opened a small restaurant in Berkeley where the mother plied her home cooking and the father ran the front of the house. The food was humble, yet delicious in a way that only home cooking can be.
2 tablespoons butter or ghee (see here)
1 medium onion, coarsely chopped
1 medium butternut squash, peeled and cut into 1½-inch chunks
5 cups water
2 teaspoons curry powder or garam masala
1 teaspoon chile powder
1 cup coconut cream
Salt
2 tablespoons coarsely chopped fresh cilantro
¼ cup roasted pumpkin seeds, chopped
¼ cup Greek-style yogurt (optional)
In a large sauté pan, melt the butter over medium heat and sauté the onion for about 10 minutes, or until lightly browned.
Transfer the onion to a 7-quart slow cooker and add the squash (without the water). Cover and cook on LOW for about 2 hours, or until the squash is tender.
Add the water, curry powder, and chile powder and cook on LOW for 2 to 4 hours longer.
Using a handheld immersion blender, puree the contents of the slow cooker until it reaches the desired consistency. Stir in the coconut cream and add the salt to taste.
Ladle the soup into bowls and garnish each with cilantro, pumpkin seeds, and a dollop of yogurt.
Korean-Style Black Bean Soup
Serves 6 to 8
I love black beans, but