Category Archives: Crockpot

Curried Vegetable Soup

This soup is absolutely delicious! Think, tomato bisque soup with a twist. Healthy, hearty, and great leftovers.

Courtesy of thekitchn

Adjusted from thekitchn recipe:

You will need:

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, diced
1 tablespoon salt
1 tablespoon curry powder, plus 1 tsp
1 tablespoon brown sugar
1 tablespoon of dried ginger
3 garlic cloves, minced
1/8 teaspoon cayenne pepper
1 large box of vegetable broth (Swanson’s, for example)
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into small pieces
1 (28-ounce) can diced tomatoes with their juices plus 1 can of tomato paste
1/4 teaspoon black pepper
6-ounces baby spinach
1/2 cup coconut milk

Heat oil in a skillet over medium heat. Sauté the onion with a dash of salt until translucent, about 5 minutes. Add the potatoes and another dash of salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant (mix spices beforehand), about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final dash of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4+ hours on HIGH.

Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust as needed.

Enjoy!

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This classic recipe is simple and hearty, from “A Year of Slow Cooking” by Stephanie O’Dea (crockpot365.blogspot.com).

Stephanie O'Dea's Taco Soup from "A Year of Slow Cooking"

You will need:
2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning (McCormick)
1 packet ranch dressing mix (Hidden Valley)
1 lb browned ground hamburger
Shredded cheese, sour cream
Brown meat; drain fat and add meat to crockpot. Sprinkle seasoning packets on top of meat. Drain and rinse the beans and add. Add the entire contents of the corn and tomato cans. Stir together.
Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook it, the better! Embellish (cheese, sour cream).
Enjoy!

Taco Soup