Inspired by Miguel Barclay’s recipe, I made this earlier using my slow cooker:
I threw this together after I’d been out for the best part of the day doing boring but entirely necessary things. Using my slow cooker meant I could sit the fuck down for a while and give my knees and hips a rest since they are currently really, really fucking mad at me.
- A jar of passata.
- A tin of black beans.
- A tin of sweetcorn.
- Half an onion, chopped. I use frozen onions because I fucking hate chopping onions, and they’re cheap.
- 1tsp salt.
- 1tsp garlic powder or equivalent.
- 1tsp oregano.
- 1tsp basil.
- 1tsp crushed chilli flakes.
- 1tsp paprika.
- 1tsp cayenne.
- 1tblsp olive oil.
I bunged all of that in my slow cooker, making sure it was properly combined, and then set it to auto for an hour. I checked it and gave it a stir, and then left it on low for another hour.
I didn’t have any, crème fraîche so I dumped a blob of cream cheese in it, but if you want to keep it vegan, you don’t have to, OR add a vegan equivalent. It has yielded enough soup for several meals, and it’s got a little kick to it that suits my tastes. You can add hotter spices as your tastes desire, I just don’t have a cast iron gob.
This would also work really nicely as a sauce for pouring over pasta.