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Winter CSA: Slow Cooker Asian Corn Cabbage Soup

January 12, 2012 · by · 4 Comments

Winter CSAs are definitely an adventure. It’s an all you can eat wonderland of kale, chard, bok choy, cabbage, tatsoi, collards and even more healthy green veggies. Of course beets, lettuce, carrots, and even cauliflower are peppered into the mix too.

We didn’t get a CSA the week we got back from vacation, so I innocently bought a cabbage at the market. It was a beautiful one that looked like a cross between a green and red one. I’m sure it has a proper name, but I didn’t ask the variety. Oh, and it was huge. Somehow I didn’t notice that until I got home.

Then 4 days later I opened my CSA box to 2 more cabbages. So even with 3 cabbage recipes down I still have about 2 1/2 cabbage heads in my fridge right now. Prepare yourself for even more cabbage recipes to show up in the next few weeks. The great thing about cabbage is that it does keep well, so it won’t go to waste.

So, it’s a green extravaganza for my picky eater. But she’s actually starting to lose her intense hatred of cabbage. She liked this soup and the piroshki filling I made with tofu and cabbage (recipe coming soon).

This soup isn’t the prettiest, but the taste is really bold and delicious. This recipe is definitely a keeper.

Don’t forget that this soup (as many recipes here) can also be made on the stove top instead of the slow cooker for a last minute quick dinner.

Slow Cooker Asian Corn Cabbage Soup
(soy-free and gluten-free if you don’t use the soy sauce)
4 servings

  • 1 tablespoon olive oil, optional (water sauté instead if desired)
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons minced ginger
  • 1 1/2 cup minced mushrooms
  • pinch salt
  • 4 cups chopped cabbage
  • 2 cups corn kernels (frozen or fresh)
  • 4 cups water
  • 2 teaspoons vegan chick’n bouillon
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon sriracha sauce
  • 1 teaspoon coconut aminos or light soy sauce

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt. Cook until the mushrooms have cooked down and released their liquid. Store cooked mixture with cut cabbage and corn in the fridge overnight.

In the morning: Add everything except sesame, sriracha and coconut aminos to the slow cooker. Cook 7 to 9 hours on low.

Before serving: Taste, add sesame, sriracha and coconut aminos. Adjust seasonings if needed.

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Filed Under: Asian, Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Fall, Slow cooker, Soups, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

More Soup Love – Mushroom Barley Soup

January 24, 2011 · by · 9 Comments

I can’t get off my soup streak. Cheap, full of nutrition, warming – what more can you ask from a one pot meal? I’m working on using up things that I already have on hand. It’s economical and makes it easy to throw together

I’ve found a ton of yummy whole grains in the pantry, so I’m incorporating more in my meal planning. I really need to stick to my grocery budget, so this seems to be the way to go! I have declared 2011 the year of organizing at  my house. Wish me luck!

Slow Cooker Quick and Easy Mushroom Barley Soup

soy-free

  • 10 ounces mushrooms , chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup barley
  • 5 cups water
  • 1 tablespoon Vegan Chick’n Bouillon
  • 1 teaspoon thyme (or 2 sprigs fresh thyme)
  • salt and pepper to taste

The night before: Cut up all the veggies and store together in a container in the fridge.

In the morning: Add all ingredients except salt and pepper to the slow cooker. Cook on low 6 to 8 hours.

Before serving: Taste and add salt and pepper, also add more thyme if needed. Add more water if the soup is thicker than you like.

Yields: 6 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Main Course, Slow cooker, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Slow Cooker Loaded with Veggies Mole Chili

January 27, 2010 · by · 6 Comments

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: , , , , , , , , , , ,

Slow Cooker Meatless Hot and Sour Soup

January 20, 2010 · by · 3 Comments

It’s cold and flu season. When I’m feeling under the weather I crave Hot and Sour soup. It’s not easy to find a vegetarian version at a Chinese takeout so I have to make my own. Since I’m cooking it in the slow cooker I can go back to bed and get some rest so I can get better fast!

This is also a good soup to make when you just don’t feel like going out. Most of the ingredients I keep on hand in my pantry or freezer. I love Trader Joe’s frozen cubes of garlic, ginger, cilantro, and basil for just this sort of thing. And silken tofu keeps for almost a year in the packaging that Mori-Nu uses. Check the date when you are stocking up.

Slow Cooker Meatless Hot and Sour Soup

Prep time: 15 minutes
Cooking Time: 8  hours

  • 1 package silken tofu, cubed
    (use regular tofu if you don’t have any silken)
  • 2 cups No chicken broth
    (vegetarian – you can substitute regular veggie broth and add a tsp. of nutritional yeast)
  • 2 cups water
  • 1 Tb Better Than Bouillon, No Chicken Base, Vegetarian
    (I know it seems redundant, but this paste adds extra richness and depth)
  • 1/2 package of sliced button mushrooms
  • 8 dried shitakes
  • 1 can bamboo shoots, cut into thin strips
  • 3 garlic cloves. minced or crushed
  • 2 Tb fresh ginger, minced or grated (do not use ginger powder!)
  • 2 Tb soy sauce
  • 1 tsp sesame oil
  • 1 tsp chili paste
  • 2 Tb rice wine vinegar
    (Use apple cider vinegar in a pinch)
  • 1 1/2 cups frozen (or fresh) peas

The night before: Slice mushrooms and bamboo shoots. Mince garlic and ginger. Cube silken tofu. Store in fridge to use in the morning.

In the morning: Add everything except peas into the slow cooker and cook on low 8 hours.

Before Serving: Add the peas to the slow cooker, and add more vinegar and chili if needed. Pour a few drop of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve chili paste on the side.

Filed Under: Cooking Time 8 hours, Soups, Vegan, Vegetarian · Tagged: , , , , , , , ,

Slow Cooker Chickpea Butternut Squash Soup

January 17, 2010 · by · 5 Comments

Butternut squash is a beautiful thing. The fact you can buy it already cut up in the produce section or freezer at your local grocer makes it even better. While it’s not hard to do it yourself, you may find yourself eating more of it when it’s so easy.

You can prepare one from scratch and freeze the leftovers for your next dish. Plus like other veggies it’s much cheaper to cut it up yourself.  Cut the squash in half lengthwise, scrape out the seeds, and use a potato peeler to remove the skin. Once you have a flat side (from cutting it in half) it’s a breeze to peel.

This is a perfect soup for picky eaters. They can’t see the offending veggies and the flavors in the soup meld together so they can’t single a flavor out.

Slow Cooker Chickpea Butternut Squash Soup  (Gluten-Free )

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

  • 2 cups butternut squash,  frozen, or raw (peeled and seeded of course)
  • 1-14 oz can chickpeas, rinsed
  • 1-14 oz can organic crushed tomatoes (diced or stewed works fine too)
  • 1 cup bell pepper strips (fresh or frozen works fine)
  • 2 cloves garlic, minced
  • 1 Tb Better than Bouillon chicken-less flavor –  or omit and use broth instead of water
  • 5 cups filtered water
  • 1 Tb port wine
  • 1/2 cup sautéed mushrooms
  • 1 tsp. marjoram
  • 1 Tb Italian seasoning blend

The night before: Peel, seed, and chop the butternut squash. Slice mushrooms, mince garlic and chop green peppers.

In the morning: Throw everything into your slow cooker and cook for 6 – 8 hours on low. Taste and add more herbs or port wine. Puree with an immersion blender and serve.

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, Gluten-free, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , ,