In the days when my house was full of school-age children, I used to make crockpots full of soup every weekend, and hope that it would last into the beginning of the following week to provide warm lunches or dinners until it was gone. I don’t make weekly crockpots anymore, but I still love using my crockpot to make soup in the fall, around the holidays, and in the early spring, before the weather begins to warm up.

This time of year, with the nights cooling and plenty of holidays on the calendar, it’s always a great feeling to fill the crockpot and see what develops. And it doesn’t have to be chicken thighs. You can also fill your crockpot with beans! An overnight crockpot fills the house with a sublime perfume, the stomach with a delicious and satisfying meal, and the hearts of those you feed with all kinds of warm and cozy feelings.

Today I’d like to say a few words about beans. Legumes. Peas. The fact that beans are the only food category that is simultaneously rich in both protein and fiber makes them special in a very specific way. It makes them exceptionally nourishing. This is why I am going to suggest that one way to improve the nutritional value of your diet is to explore some new ways to add more beans to your meals. White beans, kidney beans, black beans and pintos are great choices, but so are hummus, edamame, lentils, and peanuts. These, too, are legumes.  

Inspired by the longstanding devotion of my son and daughter-in-law to “Orange Soup” (the color, not the fruit), which I described in a previous post, I decided once upon a time to try going red: red beans, red lentils, red tomatoes, red paprika. This recipe has turned into one of my favorites. 

2 Tbsp. olive oil
1 1/2 tsp. salt
1 1/2 tsp. coarse black pepper
4 large tomatoes, washed and diced 3/4-inch
2 large potatoes, scrubbed and diced 1-inch
2 medium yellow onions, peeled and chopped coarsely
3/4 c. red kidney beans, dry
1/2 c. red lentils, dry
6 whole cloves of garlic, peeled
1 small-medium jalapeno, halved lengthwise, seeded, and sliced thinly
1 quart vegetable stock
1 bay leaf
6-8 collard greens, rinsed well, ribbed, rolled, and sliced into 1/4-inch ribbons
1 1/2 tsp. sweet red paprika

Splash the olive oil into the bottom of the crockpot, and sprinkle with salt, black pepper, and paprika. Add the tomatoes, potatoes, onions, red beans, red lentils, garlic cloves, and jalapeño. Add the collard greens and mix well. Fill the crockpot halfway up with vegetable stock (or water), making sure all the ingredients are submerged in the stock, and set to high heat. Allow to cook 3 hours, reduce the heat to low, and cook 2 hours more until the beans are quite soft. Check the crockpot once or twice while cooking, and add cups of hot water as necessary to keep all the vegetables and beans submerged. Once the soup is sufficiently cool, remove the bay leaf and serve. 

If you’re planning to save this soup to eat later, turn off the crockpot and leave it to cool for a couple of hours. You can then store it covered in the refrigerator in a pitcher for 3-4 days, or divide it up into small-medium jars. It also freezes well. I like to eat this soup with plenty of hot sauce — red, of course.

Wishing all of you a sweet and healthy New Year.