Crockpot Soups
I'd like to have a repertoire of 5 crockpot soups. The challenge is I'm trying to keep my grocery budget down, and I can't have dairy, soy, corn or wheat. I also try to make protein-filled soups, as I'm extremely protein-deprived.
So far, I've got a really good curried yellow split pea soup and a lentil & rice stew. I love bean soups. Any ideas for a black bean one? |
Re: Crockpot Soups
I am making this one this week
2 (15 ounce) cans black beans, rinsed and drained 1 (14.5 ounce) can stewed tomatoes, or Mexican stewed tomatoes, cut up 1 (14.5 ounce) can diced tomatoes, or diced tomatoes with green chilies 1 (14.5 ounce) can chicken broth 1 (11 ounce) can Mexicorn, drained 2 (4 ounce) cans chopped green chilies 4 green onions, thinly sliced 3 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon dried minced garlic Put all ingredients in crock pot on high for 4-5 hours. Just don't put the corn in, I guess |
Re: Crockpot Soups
it's MONTHS later, but i have a delicious bean soup recipe that came on the side of a huge container of mixed beans i bought at costco...i make it in my crockpot all the time (in fact, i did today!)
let me know if you're still looking, and i'll type it out for you... |
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okie! i'm going to bed now, but i'll come back to this tomorrow!
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:popcorn (eating my "corn-free" popcorn)
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Re: Crockpot Soups
I soak the mixed beans. I get the kind in bulk but they have packages on the shelf, too. They usually have some grains in there, too. Anyhow I just soak overnight. Drain in the morning. Put in the crockpot with seasoned canned tomatoes and water to cover. Set on high and it's done by dinner. I got a new crockpot that goes to done with the timer is done :rockon I was surprised that my kids like this and if there is any left, I put the whole crockpot in the fridge and put it back on low the next day with some extra water. If it's really thin I add some canned beans if I have them around.
For vege soup I put in a bag or two of frozen mixed veggies. Like the one with peppers and beans and onion. I'm pretty sure it doesn't have corn. I think I use one Italian and one cauliflower. Add canned tomoatos and some broth (I use cubes and water). |
Re: Crockpot Soups
I want your recipes too bananacake! They sound delightful!
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Re: Crockpot Soups
OK - here's a few!
Red Lentil Soup 1 large onion, finely chopped 1 3/4 cups (350 g) split red lentils 7 1/2 cups (1 3/4 liters) meat or chicken stock or water* Salt and pepper 1 1/2 teaspoon cumin juice of 1/2 to 1 lemon (I used 3 lemons) Extra virgin olive oil to drizzle, to taste. Put all ingredients in a crockpot, and cook on low for 8 hours. Let people help themselves to a trickle of olive oil or extra lemon juice. The flavor is quite light, but nice. I used chicken broth that I made from boiling the bones of a chicken I roasted. I had roasted the chicken with lemon, garlic, onions, salt and pepper, so it worked out well. I think it would be bland if you used water and no broth or bouillon. |
Re: Crockpot Soups
Curried Split Pea Soup
6 cups water (you can also use broth) 2 cups yellow split peas 1-2 huge carrots 4 medium potatoes 1 large onion 1 teaspoon salt & pepper to taste (use a lot less salt if using broth) 2 tablespoons curry 2 tablespoons oil Chop up veggies, put all ingredients in crockpot and cook on low for 6 hours. |
Re: Crockpot Soups
Lentil Rice Stew
1.5 cups dry lentils 1.5 cups dry brown rice 1-2 large carrots, sliced 1 onion, chopped 6 oz. fresh spinach, chopped 7-8 cups water 1-2 cloves garlic, minced 1 teaspoon salt black pepper, cumin and crushed red pepper to taste Cook in crockpot on low for 8 hours. Yum! |
Re: Crockpot Soups
I'm going to try a sweet potato soup recipe next week. I'll let you know how it goes!
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those really do sound yummy! thanks for sharing.
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Re: Crockpot Soups
My slowcooker and vegan modified Bean Soup Recipe
Ingredients: 2 tbsp vegetable or olive oil (i use EVOO) 1 coarsely chopped onion 1 clove garlic, finely minced (i always use more than this...at least 3. we LOVE garlic!) 1/2 cup sliced celery 1 cup nine bean soup mix (i sometimes use 1 1/2 cups, to up the protein) (this bean mix contains: green whole peas, green whole lentils, small red beans, small white beans, light red kidney beans, pinto beans, red split lentils, black beans, and black eye beans. i suppose you could just use a mix of whatever beans you have on hand...but this mix tastes very yummy!) 6 cups water 2-3 tbsp veggie bouillon powder (the original recipe calls for 4 cups of chicken stock and 2 cups of water, if you want to do that instead of the water and bouillon) 1 28 oz can of diced tomatoes (or equivalent fresh. sometimes i add one or two extra fresh diced tomatoes) salt and pepper to taste (i do this right before serving, and find it doesn't need much at all) optional: parmesan cheese to garnish Directions: Soak beans overnight. Either in a pan or in the slowcooker (takes about 20 minutes on high), saute onion, garlic, and celery in the vegetable oil until celery and onions are translucent. Add the beans, water/chicken stock/bouillon, and tomatoes. In a slowcooker, cook on low for 6ish hours?...this recipe is pretty forgiving time-wise. If cooking in a pot, bring soup to boil, then reduce heat to med-low, cover, and simmer for about 2 hours. add salt, pepper, and parmesan, if desired. If you try it, please let me know what you think of this recipe! |
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