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Slow Cooker Bunch of Beans Soup

January 28, 2010 · by · 6 Comments
tabasco

You can get bean mixes at any supermarket. Many bags of mixed beans have a ham seasoning packet in them. Sometimes they are labeled as if they have meat in them, but they don’t. Just discard the powder ham packet and get to cooking some vegetarian soup!

I use one of my favorite ingredients in this recipe – Garlic Tabasco. It’s not as spicy as regular Tabasco, but adds a great flavor to soups. It’s not as easy to find, but you can order some online. Try this store locator on the Tabasco site to see if there is any near you. They don’t carry it near me anymore, but I have friends that can bring it to me from Louisiana. I’m a lucky girl!

Slow Cooker Bunch of Beans Soup (gluten-free)

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 1 package 16 bean mix (or 16 oz. mix of any beans that you have)
  • 2 bay leaves
  • 6 – 8 cups filtered water
  • 1 Tb Better than Bouillon Not-Chicken Flavor (or use veggie broth to replace the filtered water)
  • 1 Tb Cajun Seasoning Blend (make your own with these recipes)
  • 1 tsp. Liquid Smoke
  • 1 tsp. Garlic Tabasco
  • 2 large carrots, chopped
  • 1 sweet potato, chopped
  • 1- 15 oz can Muir Glenn fire roasted tomatoes (crushed or diced)
  • 2 Cloves garlic, minced
  • 1 Onion, minced
  • 1 Bell pepper, diced

The night before: Chop all the veggies and put in the fridge until the morning. Add the beans, water, and bay leaves into the slow cooker. Cook on low overnight.

In the morning: Add more water if needed. Add the rest of the ingredients and cook on low for 6-8 hours.

Serve with a big hunk of cornbread.

Filed Under: Gluten-free, Overnight (8+ hours), Soups, Vegan, Vegetarian · Tagged: , , , , , , , ,

Slow Cooker Loaded with Veggies Mole Chili

January 27, 2010 · by · 6 Comments
chili

There’s no such thing as too many chili recipes in my book. Don’t be intimidated by the long list of ingredients, this is very easy to make.

My other half avoids most veggies and that’s why I mince the veggies in this recipe. You can chop them if you like the texture better and you don’t have to hide anything. Feel free to look in your fridge and add or substitute what you have for what the recipe calls for.

This recipe calls for canned beans, but you can always use some that you cooked in the slow cooker. You can even cook the beans the night before in the slow cooker if you aren’t using kidney beans (* see note below), and then add the other ingredients in the morning.

*Raw kidney beans contain a toxin called phytohaemagglutinin, which is destroyed by boiling for at least ten minutes. So kidney beans must be boiled before adding to the slow cooker. But remember you can finish them in the slow cooker after they have been boiled for 10 minutes on the stove.

Slow Cooker Loaded with Veggies Mole Chili (gluten-free)

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 2 cans cooked kidney beans
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 1/2 red bell pepper, minced
  • 1 yellow squash, minced
  • 1 small eggplant,minced
  • 1 handful kale or other greens, chopped finely
  • 1 handful mushrooms, minced
  • 1 – 15 oz.can diced tomatoes or 1 1/2 cups fresh (I used one with lime and green chilies)
  • 1 tsp. oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. powdered chilies or cayenne (if you don’t like spicy foods start with less)
  • 1/2 t lime zest, finely grated
  • 1 Tb cocoa powder (or 1 oz. grated unsweetened chocolate)

The night before: Chop onions, pepper and mince the garlic. Go ahead and cut the squash, eggplant, mushrooms and kale.

In the morning: Add everything to the slow cooker and cook 8 hours on low.

Serve over steamed brown rice, in burritos or tacos, or just plain topped with fresh chopped cilantro.

Filed Under: Chili, Cooking Time 8 hours, Gluten-free, Main Course, Vegan, Vegetarian · Tagged: , , , , , , , , , , ,