The Pope’s in town, so I’m in a confessional mood: This was supposed to be a Crock-Pot Tuesday meal, but I overslept this morning to the tune of half an hour. And then had to rush out the door to take a pug from the animal shelter to the vet for surgery. (And THEN said pug freaked out so badly in the car that she flipped her kennel over, causing me to pull over and wedge it against my Roadside Emergency Kit so she couldn’t flip it again. But that’s another story for another day.)
So suffice it to say, by the time I got home I wished I had made tonight’s Cuban black-bean soup, fresh out of Robin Robertson’s Vegan Planet, in the Crock-Pot! But alas. So into the Le Creuset it went and merrily cooked away for the better part of an hour until all the vegetables were soft and the broth was well past piping-hot.
In the last few minutes of its cooking time, I heated up two breadsticks in the oven, and they were a wonderful accompaniment to our meals! Which were, incidentally, eaten in shifts, as LeeLee was called away to an evening meeting he hadn’t planned on and the dinner service went on as planned. But good news! The soup held up just beautifully in the Le Creuset until LeeLee’s return, so he wasn’t the worse for wear.
This soup makes a TON, and we’ve got plenty left for the week! Some, I’ve spooned up for our lunches; some I’ve gone ahead and frozen. I love a multipurpose meal!
:)