Doris’ Slow-cooker Tomato Soup
Any woman can tell you that a slow-cooker is her best friend! It’s truly a godsend. Why, just yesterday Mavis and I met for… “coffee” in the morning, my Daughters of Bilitis reading group had lunch together, I had a Socialist Workers’ Party Central Committee meeting in the afternoon, and then Mavis came around for more… “coffee” before dinner! What’s a busy, modern woman to do! Still cook for her husband and children, of course. I prepared the ingredients in my slow-cooker in the morning, put on my pearls and left for the day and by the time Mavis and I had finished our after-”coffee” cigarette, a hot, home-cooked meal was waiting in my kitchen. I thought I’d share my favorite slow-cooker recipe for a busy day.
With love,
D.
2 cans whole plum tomatoes
2 onions, roughly chopped
1 medium carrot, halved and cut in slices
Three + cloves of garlic, roughly chopped
1 tablespoon fennel seed
1/2 tablespoon thyme
1/2 tablespoon basil
1/2 tablespoon oregano
1/2 tablespoon black peppercorns
1/2 tablespoon sea salt
1/2 teaspoon chili pepper (Asian, not Mexican. Chili flakes can be substituted)
4 cups chopped fresh kale
2 cups cooked or canned chickpeas
-Pour tomatoes, juice and all, into your slowcooker. Mash with a potato masher or squeeze with your hands until they are a bit pulp-like but still a bit chunky
-Add all other ingredients
-Set to low and cook for 4-5 hours
-Adjust seasonings as necessary, serve with crusty homemade bread.
*Psst dah-lings. You can make this without a slowcooker. Add tomatoes and carrot with all spices, herbs and salt to a soup pot and cook over medium-low heat until tomatoes have broken down (25-30 minutes) stirring occasionally. Saute onions and garic in olive oil over medium heat and add once translucent with the kale and chickpeas. Simmer for another 15 minutes (or until kale is done) and enjoy 
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