We made the first exciting meal we have had in while last night: black bean soup in the slow cooker. It was really good.
Black Bean Soup:
1.5 cups dried black beans, rinsed.
6 cups vegetable stock
1 onion, chopped
2 cloves garlic, diced
green onion, chopped
1/2 red bell pepper
avocado and cilantro, for garnish.
1. Put all the ingredients in the slow cooker. Cook on high for 6 hours.
2. Blend 1/4 of the soup and return to pot.
We ate it with avocado toast and brown rice, and a mixture of creme fraiche and cilantro. I was a little skeptical the soup would even work, as I hadn't soaked the black beans. But it was really good, and between the rice cooker and the crock pot it was almost the meal that made itself!
I only have terrible photos, but that's what happens when it gets dark at 5 and there's no natural light to be had, I suppose.
So basically black bean soup and our crock pot are my new best friends.
Unrelated, but Patrick Dougherty has a new sculpture on Wash U's campus. He had a piece at Grinnell while we were there, and I think his work is just stunning. This piece is no different:
Today I am thankful for:
19. Shortened academic weeks.
20. Slow cookers and satisfying meals.
21. My Steger mukluk slippers. They might be my favorite clothing item all winter long.
