I have a secret addiction to both my pressure cooker and my crock pot. They make meals so stinking easy and especially soups. During the cooler months, I could eat soups 24/7. They are filling. Healthy. And oh so warm. You can doctor this one up a bit to suit your tastes but I like it just as it is.
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 cups baby carrots, sliced
3 scallions, chopped
2 medium sized tomatoes diced
2 teaspoons curry powder
1/2 teaspoon ground thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
salt and freshly ground pepper, to taste
3 Cups fresh cooked red beans or 2 (16 ounce) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1-2 cups vegetable stock
1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
2. To the cooker, add the carrots, scallions, and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper, to taste.
3. Add the beans, coconut milk, and broth or water, as needed for desired consistency.
4. Reduce heat, cover, and cook on low for 6 to 8 hours.