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Archive for the ‘Crockpot’ Category

Another Crockpot Soup – Tomato Chickpea Soup

Wednesday, March 4th, 2009
Chickpea soup

Chickpea Soup

Last week I got mired in other work and neglected to post the now weekly Wednesday crockpot lunch recipe.

The title of a "chickpea soup" initially dissuaded me from using this, but I gave it a second glance (plus I really wanted something quick and cheap), and it turned out pretty tasty.

I used dried rosemary instead of fresh, because I had picked extra the week before (but it was fresh dried, so I’ve decided that counts) and I used a bunch of it, crumbling it into the soup. I also added an extra clove of garlic because everything tastes better with more garlic. I also used canned garbanzo beans because I had a heckuva time finding dried when I was stocking up my cupboard with dried beans.

Here’s the original recipe from crockpotrecipes101.com :

Crockpot Chickpea Soup

2 1/2 cups dried garbanzo beans or 3 (15 ounces) cans chickpeas
2 Tbs olive oil
2 cups chopped onions
8 cloves garlic (pressed or minced)
2 cups vegetable stock
2 cups water or additional vegetable stock
2 tsp chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 tsp pepper (freshly ground is always better)
1 (15-ounce) can diced tomatoes (undrained)
3 Tbs balsamic vinegar
1 1/2 ounces grated fresh parmesan cheese (6 Tbs)

Soak dried garbanzo beans in water to cover overnight. Rinse and inspect the beans and set aside. In a skillet heat the olive oil over medium heat, add the garlic and onion and cook for 10 minutes, stirring frequently. Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot. Simmer in the crockpot for 2 to 4 hours. (I will start this on low in the morning, and turn up the heat when I come home for lunch). To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup. Stir in the balsamic vinegar and let the soup simmer another 15 minutes. (this is the perfect time to throw together a salad). Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 Tbs).

Next up is this week’s soup: Peasant Stew


Southwest Crab, Pepper Soup – Lunch Group Still Going

Thursday, February 19th, 2009
Southwest Crab and Pepper Soup

Southwest Crab and Pepper Soup

I wrote a couple weeks back about a little work lunch group we started here, and I’ve got a good crockpot soup recipe addition.

I had initially planned to blog about it every week, but last week’s soup ended up so unimpressive that I just couldn’t bear to. It sounded good. It had Italian sausage, winter vegetables, potatoes. It was edible, but it was undercooked, and by 1:30 p.m., I couldn’t wait for lunch anymore. Lesson learned: pre-prepping the ingredients and refrigerating things like potatoes will affect the cooking time. Also, sometimes the long, slow cooking time is just better.

This week’s offering also could have benefitted from a little longer cooking time, but it still turned out well. I made a Southwest crab soup (recipe below). The soup was intended to be soupy, not a thick chowder, but a little longer with the cream could have helped. A couple of diced potatoes probably would have made the soup more rib-stickingly delicious. I also think I could have stood an extra chipotle pepper. I used homemade vegetable stock I substituted half the crab for imitation crab to cut cost. (more…)


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The Food Life covers people, place and events involved in the food community on the Kitsap Peninsula and surrounding areas.
Written by Angela Dice. You can contact me at angela [at] angeladice.com.

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