Saturday, November 26, 2011

Mixed Beans Cabbage Soup

How was your Thanksgiving? Mine was spent at a friend's place - enjoying duck, two-ways (half roasted, another half braised with chestnuts) and other home-cooked dishes. Delicious! Thanks, friend.

Well. Ok. Thanksgiving is over. No more hard work in the kitchen for a while (at least in the next two days). But eating out 3 meals a day is not an option. A well-accepted idea for busy cooks is to cook one big pot of food and have leftovers for the next 1-2 meals. Sure beats eating out.

Me included. The same but for a different reason.I am the lazy cook.




Mixed Beans Cabbage Soup
Ingredients: pinch of cumin and fennel seeds; 1/4 big onion finely diced, 3-4 thin slices of ginger, 1/4 tsp ground coriander and 1/4 tsp ground tumeric, 2-3 cloves garlic coarsely minced, 1 medium-sized carrot cubed; 1 chayote cubed; 2 small potatoes cubed;1/2 cup mixed beans (black eye peas and northern beans - soaked in water overnight), 1 can of diced tomatoes, 3-4 cherry tomatoes, zucchini cubed, 1/2 head cabbage into bite-size; some water (sufficient to partially submerge the veggies); red chili flakes, salt, pepper; few sprigs of thyme added after heat is turned off

Directions: Pre-fry cumin and fennel, then add onions, ginger, coriander and turmeric and fry, follow by garlic, carrots, then chayote, potatoes, beans. Mix thoroughly, then add beans, tomatoes and cabbage. Allow the entire mixture to simmer to cook, stir occasionally for flavors to combine well while cooking the soup. Add the chili flakes, salt and pepper last, to taste, then turn off the heat. Throw a few sprigs of thyme to infuse the aroma into the soup.


Sharing this with Souper Sunday.


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