This dish came to life on a chilly, rainy Christmas Eve.
I spent the holidays getting reacquainted with my Dad and adult brothers. Enjoying the unity of family I set out with the desire to share my warm feelings on an otherwise cold day. With rain falling outside I rummaged through an unfamiliar kitchen. I picked from cans of vegetables, fresh carrots, onions, potatoes, a cabinet full of spices and a crockpot. This started as a stew, but after 4 hours of slow cooking I decided to add a milk based roux as thickener, thus transforming my stew into a bisque. Paired with homemade cornbread this was a hearty meal to serve a family. Hearty, as in, full of my heart. ♥
Spicy Vegetable Bisque Recipe
|Preparation time: 20 minutes||Cook time: 4-5 hours||Serves: 8 to 10|
|Technique: Slow Cooker||Taste: Savory, Spicy||Budget Friendly|
- 1 lb of browned & drained ground beef (optional)
- 3 8 oz cans of tomato sauce
- 1 cup water
- 1 14.5 oz can Margaret Holmes Triple Succotash w/tomatoes & corn
- 1 can green beans
- 6-7 medium potatoes, cubed
- 3-4 sprigs of scallion, chopped
- 2 tbsp paprika
- 2 tbsp cayenne
- 1 ½ tbsp basil
- 1 ½ tbsp oregano
- 1 ¾ tbsp garlic
- a dash of hot sauce
- salt & pepper to taste
For the Roux
- 3 tablespoons flour
- 1 cup milk
- 4 tablespoons butter
Brown ground beef, if making with meat. Drain and set aside. Peel and cube potatoes. Peel and slice carrots. Add 6 cups of water to heavy pot and bring to a boil. Once boiling, add potatoes and carrots. Return to boil and cook 8-10 minutes. Meanwhile, add tomato sauce, water and ground beef to slow cooker. Open cans of vegetables, drain and add to slow cooker. Potatoes and carrots should be tender but not completely cooked, drain and add to slow cooker. Add spices. Stir, place on lid and set cooker to high heat. Stir every hour and taste for spice. Add additional cayenne, garlic and paprika for a spicier blend. Cook for four hours.
After 4 hours: Chop scallions and set aside. To make the roux, melt butter over medium-high heat in a heavy-bottomed pan. Add flour all at once and whisk vigorously. Watch for a paste to form and a brownish color. Reduce heat and add milk slowly while continuing to whisk vigorously. Once the roux begins to bubble, add scallions and gently stir for a few minutes. Remove from heat. Let cool for 5 minutes then add the roux to the slow cooker. Cook an additional 20 minutes. Add hot sauce to taste and serve. Serves 8 to 10.
- For a vegetarian dish serve without meat.
- For a beefier flavor, add Lipton’s French Onion Soup® to ground beef while browning.
- To make as a soup, add 2 cups of water.
- For less spice and more herb, reduce cayenne, paprika and hot sauce, add 2 bay leaves (remove before serving) and 1 tbsp marjoram
- Add 1 cup of heavy cream for a creamier texture
Download the recipe HERE