Crockpot Black Bean Soup

2 cups dried black beans
6 cups vegetable broth
1 15 oz. can diced tomatoes
1 medium sweet potato, grated
1 red bell pepper, diced
1 cup frozen corn
1/2 tbsp liquid smoke
1 tbsp minced garlic
1 tbsp olive oil
1 tbsp chili powder
1 tsp cumin seeds
10-15 grinds black pepper
1/2 tbsp dried minced onion
1 bay leaf
1 1/4 tsp salt
1 tbsp lime juice or 1/2 tbsp apple cider vinegar

Rinse and pick over the black beans, then add to a large pot and cover with 3-4 inches of water. Bring to a boil and cook for 2 minutes, then remove from the heat, cover the pot, and let sit for 1 hour. Drain and rinse the beans, then add to the slow cooker along with all of the ingredients except for the salt and the lime juice or vinegar. Cook for 8 hours on low. When the soup is finished, add the salt and the lime juice or vinegar. Add additional salt if needed. To finish the soup, use an immersion blender just long enough to thicken the soup, but keep some beans and vegetables whole. Makes 10 cups.

Groundnut Stew

2 tsp coriander seed
1 tsp ground ginger
1 tsp mild paprika
1/2 tsp red pepper flakes
1 tbsp vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1 tsp dried minced onion
1 15-oz. can diced tomatoes
1 cup natural peanut butter
4 cups vegetable stock
3/4 cup green lentils
2 medium carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/4 tsp salt

Juice from 1/4 medium lemon

In a spice grinder, grind together the coriander, ginger, paprika, and red pepper. Heat the oil in a large pot over medium heat and add the ginger, garlic, dried onion, and spice mixture. Cook for one minute, then add the tomatoes and peanut butter and stir to combine. Stir in the vegetable stock, then add in the lentils, carrots, and bell pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Stir in the salt and lemon juice, cook for another 2 minutes, then add additional salt to taste. If a thicker stew is desired, briefly puree the stew with an immersion blender.

Summery Lentil Soup

3 medium carrots, diced
3 medium zucchini, diced
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried minced onion
1 28 oz can diced tomatoes
1 cup green and/or red lentils, rinsed
4 cups vegetable broth
2 cups water
1 tsp dried thyme
1/2 tsp dried marjoram
1 bay leaf
1 1/2 tsp salt
1/2 tsp cayenne
juice from 1/2 lemon
black pepper and additional salt to taste

In a large pot over medium heat, heat the olive oil and add the carrots, zucchini, and 1/2 tsp of salt. Cook for 10 minutes, stirring occasionally. Add the minced garlic and onion and continue to cook for another 5 minutes.  Stir in the tomatoes with their juice, lentils, vegetable broth, water, and the herbs.  Cover the pot and bring to a boil, then lower to a simmer and cook for 45 minutes.  Remove the bay leaf, then add the remaining 1 tsp salt, the cayenne, and the lemon juice and stir.  Use an immersion blender to puree the whole vegetables into the soup.  Add additional salt and pepper as needed.

Winter variation: Reduce olive oil to 2 tbsp and substitute the zucchini for 1/2 bunch of kale, torn or sliced into strips, added to the soup for the last 10 minutes of cooking.  Reduce the lemon juice to 1/2 tbsp and add 1 tbsp balsamic vinegar.

Curry Lentil Soup

This soup is excellent when you're sick.  If cooking any other time, use only 1 jalapeño and 4-5 cloves of garlic.

3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt

Add the vegetable oil to a large pot and place on medium heat.  Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently.  Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil.  Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour.  Add the salt and lime juice and cook for 2 more minutes, uncovered.  Add more salt to taste if needed.  Use an immersion blender to slightly puree to desired thickness.