Marvin and I love spice, so almost all of our meals include some combination of jalapeno peppers, serrano peppers, crushed red pepper, cayenne, chili powder, Cajun spice mixes, and any other spicy sauces and seasonings we can find.
And Marvin loves beans. He could devour beans for every meal - black beans, pinto beans, red beans, kidney beans, navy beans - you name it. If it's a bean, he'll eat it. And not just beans. The entire legume family is on his list of must-haves, including peas and lentils.
Because of his appetite for legumes, I frequently attempt to concoct dishes comprised of either dry or canned beans, dry lentils, or peas of some variety. In this slow cooker recipe, I combine our love of spice with his love of peas to make a spicy vegetarian soup, unlike your typical vegetable soup.
As you may have read, our first gig when we first started travelling full-time in our RV was selling Christmas trees in Memphis. During that time we worked twelve hours a day, so I cooked two meals a day, seven days a week, for nearly 45 days straight in my 2.5 quart slow cooker. Some meals were fairly basic, but some of them were a little more creative. I have continued to use the crock pot for most of our meals, and at Marvin's urging, I will be sharing some of my better meal ideas with you from time to time. Hopefully they will be helpful for you, whether you are living in an RV as we are, or you are a busy parent or an on-the-go business professional.
So, without further ado, I give you my first slow cooker recipe.
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