Roasted Red Pepper Soup
For the humans! Can be made vegetarian or with chicken broth/stock.
Since most of my readers feed their dogs a fresh food diet, I imagine they must love to spend time in the kitchen. So, why not share a few recipes for us humans!
One of my favorite kitchen tools is the crock pot, or as some call it, slow cooker. I love the convenience of it, as well as the gentle cooking method. For this recipe, you’ll need a crock pot, saute pan, a cookie sheet, and your oven. Your active working time will be about thirty minutes. Your cooking time may vary with your crock pot – the ideal temp is the gentlest of simmers. Avoid anything that looks like a boil.
3 T olive oil
2 onions, chopped
4 cloves garlic, chopped
2 cans chick peas, drained
8 cups chicken broth/stock or vegetable broth
3 red peppers, roasted
2 t sea salt
1 t pepper
Your favorite herbs, fresh or dried
To roast the peppers:
Split the peppers in half and remove seeds and stem.
Place them on a cookie sheet, lined with parchment paper. Drizze lightly with olive oil.
Roast in your oven at 425 degrees for about 30 minutes, till the skins are wrinkled and some black is on the edges.
Place the peppers in a bowl and cover until cool (about 30 minutes.)
When cool, peel off the skin and discard. Your peppers are ready to use!
Place some broth and roasted peppers in a blender or food processor and puree. Add to your crock pot, along with the balance of the broth. Note: You can also used jarred roasted peppers. It’ll save you an hour or roasting and cooling time.
Heat some olive oil in a saucepan and sauté the onions until lightly brown. Add the garlic and sauté another 2 minutes. Add 1-2 tablespoons of any herbs, such as rosemary, basil, or sage, if desired. Combine with the broth and pureed peppers in the crockpot.
Add the drained chickpeas to the crockpot, and cook on high for two hours or low for four hours. Add the salt and pepper to taste.
You could also add crumbled bacon halfway through cooking. If you do so, decrease the salt.
