All Photos © Christine Elise McCarthy 2015
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OK – another easy & delicious one. Makes a boat load so get ready to freeze some. I made this by basically throwing every bit of produce I had in my house into a crock pot & going to work. And – as I love to do – returned many hours later to a home that smelled like somebody that loved me had been here cooking for me all day. The ingredients are flexible so do not worry if you are missing a few or want to add others.
Vegan Tuscan Two White Bean Soup with Turnip Greens for the Slow Cooker
Makes a shitload so use a large slow cooker
1 lb dry large lima beans (or other white bean – but these get so creamy – I really suggest them)
1 cup dry cannellini or great northern beans (or other white bean)
1 large onion – diced
1 bunch turnip greens – chopped
1 red bell pepper – seeded & chopped
4 carrots – sliced
4 celery stalks – chopped
4 sprigs fresh oregano
4 garlic cloves – chopped
1 cup parsley – chopped
1/4 cup basil – chopped
4 bay leaves
2 tsp dry sage
2 tsp dry thyme
12 cups vegetable stock
Garnish – more parsley or basil or grated Parmesan (vegan or otherwise)
Put everything into a slow cooker & cook on high for 8 hours. Alternatively – you can wait until it is about 30 minutes from being done before you add the fresh basil, parsley & the chopped turnip greens. This will allow them to keep their color & flavor a bit more.
Garnish & slurp it up!