We don’t get many rainy days in Tucson, but when the soft winter rains come, this is what I like to make, and love to smell Claire’s whole grain bread baking in the oven. Yum.
Ingredients: one onion, five cloves garlic, several cups oldest vegetables in refrigerator, dried mushrooms, one can tomatoes, one can red beans, 1/4 cup bulgur, sheep cheese to grate, pepper, one big squirt of fish sauce, 2 tablespoons dry chicken broth, 1/4 teaspoon chili flakes, wine.
Pour the cook a glass of wine.
Preparation: put a cup of water in the crock pot and turn on high, chop vegetables, throw in crock pot with contents of tomato can and cover. Cook on high for three hours; then add mushrooms, bulgur and one cup water, one can of red beans, squirt of fish sauce, add chicken broth, chili flakes, and turn to low. Cook on low until time to eat. Adjust liquid if necessary. Grate sheep cheese on top of each bowl of soup (not in photo, forgot) and grind some pepper on top of that. Serve with whole grain bread and wine.
Perfect for that rainy day you don’t want to spend cooking. Let the crock pot do it. I might add extra virgin olive oil at the end next time.