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Slow Cooker Farro and Veggies Split Pea Soup

April 5, 2013 · by · Leave a Comment

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I feel like I should start this post with it was a dark and stormy night due to yesterday’s cold rain that put me into a bit of a  funk. It’s those chilly times of despair that the best soups spring from. As they say, it’s always darkest before there’s a steaming bowl of tasty soup in front of you! If the soup alone is not enough to bring up your spirits, the cheezy garlic croutons on top will do the job.

This is a quick and easy slow cooker soup that’s soy and oil free (without the croutons or by making the croutons oil free as well). I threw in some turnips I had in the fridge, but you can use potatoes, carrots, or even sweet potatoes if that’s what you have. [Read more...]

Filed Under: Cooking Time 8 hours, crockpot, Overnight (8+ hours), Slow cooker, Soups, Vegan · Tagged: , , , , , , , , , ,

Potato Turnip Soup with Spring Greens Pesto

April 23, 2012 · by · 3 Comments

A Spring CSA often seems much like a Winter one. There’s a great assortment of greens, turnips, and radishes. Granted the greens and turnips are baby ones instead of the turnip I got that  was as big as my head. Make life easy and turn your CSA into a quick meal by making this Potato Turnip Soup with Spring Greens Pesto. to recipe →

Filed Under: Gluten-free, Soups, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , ,

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.

Join Key Ingredient and make sure to friend me there.

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

Vegan Autumn Lentil Soup

October 26, 2011 · by · 9 Comments

This soup started with the gorgeous lentils above. I found them in a bulk bin at Whole Foods and fell in love. I knew that the red lentils wouldn’t stay red, but I had decided that the mixture would still look like autumn leaves after being cooked. Wrong!

I also added these beautiful purple potatoes to add to the imagined colorful mix. And, well, I was wrong again.

The soup turned out tasty and perfect for a fall day, but it looks like any other lentil soup. The mixed lentils and purple potatoes cost more than the plain ones. So use plain ones in this recipe and you won’t be disappointed. You can use any lentil you have on hand.


Vegan Autumn Lentil Soup
soy-free, gluten-free
 Serves 4

  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup lentils
  • 5 cups water
  • 2 cups potato, chopped
  • 1 carrot, chopped
  • 1 stalk celery, minced
  • 1 tablespoon bouillon
  • 1 sprig fresh rosemary (or 1/4 teaspoon ground)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • smoked salt (or plain salt) and pepper, to taste

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Store cooked mixture with other cut veggies in the fridge overnight.

In the morning: Add everything except salt and pepper to the slow cooker. Cook 7 – 9 hours on low.

Before serving: Taste, add salt and pepper. Adjust seasonings if needed.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Slow cooker, Soups, Soy-free, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Vegan Slow Cooker Pumpkin Chick’n Chowder

September 6, 2011 · by · 9 Comments

I’m so excited! My book, The Vegan Slow Cooker, was released early and many people who pre-ordered at Amazon will get theirs this week!

This soup was pretty much an accident. I had no intention of adding pumpkin to my new chick’n chowder. However, I freeze my puréed pumpkin in ice cubes just like I do my homemade bouillon. I do label the bags, but if you don’t actually read them bad (and good) things can happen.

Luckily this was a happy mistake – my favorite kind. Once I realized I had put pumpkin cubes in instead of bouillon ones, I changed my plan and added some more pumpkin. I didn’t notice that much difference in the flavor, but it does add more nutritional goodies.

I used a local vegan chick’n called Soy Delight, but your favorite chick’n should work just fine. If you are anti-fake-meat feel free to substitute cubes of pressed tofu, wheat gluten, or even white beans.

Also, if you avoid pre-packaged non-dairy sour cream, use pureed silken tofu or cashew cream instead. It’s your soup after all – so make it the way you like it.

Don’t forget that you can easily make your own pumpkin purée, in the slow cooker of course! Go ahead and get some of those pie pumpkins that are showing up at the farmers market. You can stock up for winter and spring!

Make sure to get in on the giveaway this week at Busy Vegan. Just go to this Busy Vegan link and add a comment to the post there. In the bag is a super cool OXO peppermill, some tasty peppercorns to fill it from My Spice Sage, and a postcard with my recipe for Slow Cooker Tempeh Braised with Figs and Port Wine.  I have coupons I’ll be adding and a few other bonuses too. There will be 2 winners!

Also please like the Healthy Slow Cooking Facebook page if you haven’t already and please spread the word to your friends!

Slow Cooker Pumpkin Chick’n Chowder – serves 4

Cooking Time: 6 to 8  hours on low (or 3 to 4 on high)

  • 1/2 cup pumpkin purée
  • 1 medium potato, diced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • 1 1/2 cup vegan chick’n, cubed package (Gardein, Soy Delight, Smart Strips Chick’n, etc.)
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1 bay leave
  • 1 tablespoon vegan chick’n bouillon, like Better than Bouillon (or 2 tablespoons of the one from my book if you have it)
  • 4 cups water
  • cayenne or chipotle powder to taste
  • 1/2 cup non-dairy Toffuti sour cream
  • 1 cup unsweetened non-dairy milk (I used So Delicious – it’s the thickest and great for soups.)
  • salt and pepper to taste (will vary greatly on the bouillon used)

The night before: Cut up the veggies and chick’n. Thaw pumpkin purée if you have it frozen. Store together in one bowl in the fridge.

In the morning: Add everything except the non-dairy milk, Toffuti sour cream, and the extra salt or pepper. Cook on low for 6 to 8 (or on high for 3 to 4 hours).

Remove bay leaf and thyme stems (if you used fresh thyme). Then add the non-dairy milk and sour cream. Make sure you thoroughly mix them in the soup. Then taste your soup, and add more salt, pepper, cayenne, or thyme if needed.

If you want a thicker soup you can take about 1/3 of the soup and purée it in a blender or food processor and then mix it into the rest of the soup. Personally I liked the thinner soup.

Serve topped with shredded vegan cheddar, extra vegan sour cream, and/or chopped chives if desired.

Filed Under: Busy Vegan, Cooking Time 4 hours, Cooking Time 8 hours, crockpot, Main Course, Slow cooker, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , ,

Peek Inside The Vegan Slow Cooker – Simmering Soups

July 29, 2011 · by · 2 Comments
Photo by Bill Bettencourt, Property of Fair Winds Press

Hot and Sour Soup (Photo by Bill Bettencourt, Property of Fair Winds Press)

Here’s another teaser from The Vegan Slow Cooker. It’s available for pre-order, but it doesn’t come out until October 1.

Soups are amazing. Ranging from light, brothy soups to a hearty Hungarian Mushroom Soup that’s thick and rich with cashew cream. No matter what the season, there’s a soup that’s perfect for it. Summer wants chilled soups, Spring and Fall want to celebrate the local harvest, and Winter just would like to keep warm.

I seem to want soup all the time. If I’m sick I want Hot and Sour Soup or Smoked Tofu and Stars. If I’ve found some great veggies at the market I want to make a soup that features them. I could spend all winter eating soup and fresh-baked bread, but Cheryl won’t hear of it!

Chapter 3

Simmering Soups That Cook While You’re Away
1. Golden Borscht
2. Herbed Carrot and Baby Turnip Soup
3. Creamy Corn Chowder
4. Summer Squash Bisque
5. Asparagus Tarragon Soup
6. Spring Minestrone with Pesto Parmesan
7. Sweet Potato White Bean Soup
8. Cauliflower and Celery Root Bisque
9. Thai Coconut Pumpkin Soup
10. Hungarian Mushroom Soup
11. Asian Tofu Soup
12. Tortilla Soup
13. Hot and Sour Soup
14. Split Pea and Apple Soup
15. Delicata Squash and Pear Soup
16. Turbodog Root Veggie Soup
17. Split Pea and Lentil Soup
18. Smoked Tofu and Stars Soup
19. What’s in the Freezer? Veggie Soup
20. Creamy Potato Soup
21. Citrus Black Bean Soup

Photo by Bill Bettencourt, Property of Fair Winds Press

Smoked Tofu and Stars Soup (Photo by Bill Bettencourt, Property of Fair Winds Press)

Filed Under: crockpot, Slow cooker, The Vegan Slow Cooker Book, Vegan, Vegetarian · 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 Veggie Soup with Turnips

January 12, 2011 · by · 2 Comments

This is a perfect soup to come home from on a chilly night. I served mine with a pea shoot salad – yum!  Turnips seem to get a bad rap, but they’re in season and full of vitamin C. If you’ve had a not-so-good turnip experience in the past try them again in 2011. Get baby turnips if you can get your hands on some. They are sweeter and have a milder flavor than the larger ones.

Veggie Soup with Turnips

soy-free, gluten-free

  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 4 baby turnips (or 1 large)
  • 2 stalks celery, chopped small
  • 2 carrots, chopped small
  • 1 tablespoon fresh basil (or fresh basil you froze from the summer)
  • 1 (15 ounce) can of diced tomatoes (or 1 1/2 cups fresh or frozen)
  • 4 cups water
  • 1 tablespoon not chicken bouillon
  • 1 large bay leaf  (or 2 small ones)

The night before: Mince the onion and garlic, then heat the oil in a saute pan. Cook the onions until transparent and then add the garlic and cook for 2 or 3 minutes more. Chop the rest of the veggies and peel the turnip if you are using a larger ones. You don’t need to peel them if they are baby ones. Store everything together in a container in the fridge overnight. Chop the greens and store separately in the fridge, because you’ll add them 1 hour before eating. If your family isn’t used to eating greens start with 1 cup and work up to 2.

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

Before serving: Add basil. Taste and adjust salt, pepper, and herbs before serving. If you’re using frozen basil add it about 30 minutes before you’re ready to serve your soup so it can ‘melt’ into your stew.

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

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

Slow Cooker Beyond Easy Veggie Soup

February 10, 2010 · by · 1 Comment

Some days I only have 10 minutes  to start some in the slow cooker before I rush off to work. This is a soup that you can make no matter what veggies you have on hand. I also keep a few bags of frozen veggies that I can use in a pinch. After all a healthy soup is better than any take out you can find!

Make it Asian style with a little soy sauce and fresh grated ginger. You can even top off your creation with a little sesame oil before serving.

You can serve it as a chunky soup or purée if you want a creamy soup. Add in parsnips, potato, or cauliflower if you want to make it look like a cream soup with none of the fat or calories!

Slow Cooker Beyond Easy Veggie Soup ( gluten-free)

Prep time: 10 – 20 minutes depending on the veggies you choose
Cooking Time: 6 – 8  hours

  • About 4 – 6 cups mixed veggies (can be fresh or frozen), chopped
  • 1 clove garlic, minced
  • 6 cups veggie broth or filtered water
  • your favorite herbs and spices
  • salt and pepper to taste

The night before: Wash and cut up any fresh veggies you are using.

In the morning: Put everything in the slow cooker and cook on low for 8 hours.

30 minutes before serving: Add green peas or other quick cooking veggies now. This is also the time to add any pre-cooked grains or pasta you may want to throw in.

This is a soup that can wear many hats. Season it to go with your main dish, add fresh herbs  in the last 30 minutes, it’s the perfect blank canvas.

Try a few of these combos:

  • sweet potato and ginger
  • curried cauliflower carrot
  • chunky Mexican chowder
  • celery root and pear
  • parsnip and apple
  • and of course mixed veg soup with diced tomatoes
Filed Under: Beyond Easy, Cooking Time 8 hours, Gluten-free, Soups, Vegan, Vegetarian · Tagged: , , , , ,

Slow Cooker Bunch of Beans Soup

January 28, 2010 · by · 6 Comments

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: , , , , , , , ,
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