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Slow Cooker Meatless Tortilla Soup

January 22, 2010 · by · 11 Comments
avocado

I love tortilla soup and it’s hard to find a good vegetarian version when you’re out. So this is just another excuse to stay in and save some more money. Serve it with a salad topped with black beans, green chilies, and salsa to make a complete meal.

Slow Cooker Meatless Tortilla Soup (*gluten-free)

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

  • 1 Tb olive oil
  • 1 medium onions, minced
  • 1 clove garlic, minced
  • 28 oz. organic tomatoes (diced, crushed, or whole)
  • 1/4 cup tomato paste
  • 4 cups filtered water
  • 1 tsp pepper
  • 1/2 lime, juiced
  • 1 Tb cilantro, chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 avocado, chopped
  • 1/4 cup tequila

The night before: Chop onions and mince the garlic. How easy is that for prep work? Optional: Saute in olive oil then store in fridge until tomorrow.

In the morning: Add everything but the avocado and tequila. Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust . Puree with an immersion blender.

Chop avocado and toss with extra lime juice and a little chili powder.

Serve topped with fresh cilantro, avocado, and strips of *baked tortilla strips or *crushed chips.

* Make sure to get gluten-free tortillas or chips if you have a gluten allergy!

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

Slow Cooker Smokey Split Pea Soup

January 21, 2010 · by · 5 Comments
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This recipe is so easy that you can fit it into your schedule, no matter how busy you are. The great things about using a slow cooker is you put in about 15 minutes at night to prep for the morning where you put about in 10 more minutes. That takes less time than driving to a restaurant to eat out.

Slow Cooker Smokey Split Pea Soup – gluten-free

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

  • 1 bag of split peas (about 2 – 3 cups)
  • 2 bay leaves
  • 1 potato, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tb dried thyme (or a few sprigs of fresh)
  • 1 tsp cajun seasoning (use salt-free f possible)
  • 1 tsp chipolte powder
  • 1 tsp liquid smoke
  • 7 cups filtered water or veggie broth
  • pepper

The night before: Chop the veggies into medium-sized cubes. Peel the potatoes and carrots if they are not organic. Mince the garlic.

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

Taste to see if you need to adjust seasonings. You may need to add a little salt.  Purée with an immersion blender.

Serve topped with croutons and chopped vegan bacon.

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

Slow Cooker Meatless Hot and Sour Soup

January 20, 2010 · by · 3 Comments
mushrooms

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 Cream-less Potato Soup

January 19, 2010 · by · Leave a Comment
potato2

This is one of my favorite comfort foods to make. It’s great when you don’t feel good, or if it’s just chilly outside.  Most potato soups you get out have heavy cream and butter which can mess up  your eating plan quick. This recipe has all the comfort and none of the fat or cholesterol. And this one is even gluten-free!

Slow Cooker Cream-less Potato Soup (*gluten-free)- 4 servings

This recipe can easily be multiplied.

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

  • 4 Russet Potatoes (you can use waxy ones, but the soup texture will be a little different)
  • 2 cups veggie broth (or 2 cups of water with 1 Tb Better Than Bouillon No chicken base) *make sure the broth/base you are using is gluten-free if you are allergic
  • 1 clove garlic, minced
  • 1 spring fresh rosemary, whole (remove stem before serving)
  • 1 cup unsweetened almond milk (or unsweetened soy or rice milk)
  • pepper

The night before: Peel the potatoes and cut into medium-sized cubes. Mince the garlic.

In the morning: Throw everything but the almond milk into your slow cooker and cook for 6 – 8 hours on low.  If the potatoes aren’t covered by the broth add more.

Taste to see if you need to adjust seasonings. You may need to add a little salt if your bouillon/broth is not salted.  Add almond milk and purée with an immersion blender. You can also use a blender, but make sure not to fill it all the way or you’ll have a hot mess on your hands!

Serve topped with fresh herbs.

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

Slow Cooker Apple and Split Pea Soup

January 18, 2010 · by · 6 Comments
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It’s been an overcast rainy day and all I could think about was a comforting bowl of soup. I’ve been thinking about split peas all week so I had no choice but to make a new soup. I’m also obsessing with celery root and pear. So I  see another soup recipe in my future.

Split peas are full of soluble fiber, protein, and potassium.  So indulge in this soup for your health, or a little comfort food. It freezes well and is perfect to portion out for lunches.

You can easily make this gluten-free by using a bouillon or broth that is gluten-free. Some flavors of Better than Bouillon are, but I couldn’t find a  gluten-free statement for the No Chicken on its website, so I’m assuming it has gluten. I’ll let you know if I hear otherwise.

Slow Cooker Apple and Split Pea Soup

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

  • 2 cups split peas
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 apple, chopped
  • 1 clove garlic, minced
  • 6 cups filtered water
  • 1 Tb Better Than Bouillon No chicken base
  • 1 bay leaf
  • 1 tsp thyme (or a few spring of fresh)
  • 1 tsp coriander
  • 1/2 tsp nutmeg (grate it fresh if possible)
  • 1 Tb balsamic vinegar

The night before: Chop the celery and carrot. Mince the garlic. You don’t need to peel the skin off of the carrot if you get organic. Peel, seed, chop the apple and toss with some lemon juice to prevent browning.

In the morning: Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Taste and add more herbs and the balsamic. You may need to add a little salt if your bouillon/broth is not salted. Puree with an immersion blender and serve.

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

Slow Cooker Citrus Black Bean Soup

January 16, 2010 · by · Leave a Comment
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This soup is a great start to a dinner party. I don’t know about you, but before slow cooking I used to spend too much time in the kitchen at my parties. Using my slow cookers means I can hang out with my friends more. Now I even have enough slow cookers to make all the dishes for a dinner party!

Keep an eye out at thrift stores and yard sales to collect a few of your own. I got a Crockpot trio for my birthday this year and it’s awesome. If you live in a small apartment though,  you might want to skip it. It’s pretty huge and a pain to store.

Slow Cooker Citrus Black Bean Soup

Prep time: 10 minutes
Cooking Time: 8  hours

  • 1 lb dried black beans
  • 1-15 oz canned fire roasted diced tomatoes
  • 2 cloves garlic, minced
  • 1 Tb. Jerk Seasoning
  • 1 tsp cumin
  • 1 tsp chipotle powder
  • 1 Tb. Liquid Smoke
  • 1 tsp garlic Tabasco (garlic Tabasco is less hot than regular)
  • 1 lime, juiced
  • 1 orange, juiced
  • 1 Tb fresh cilantro, chopped

The night before: Put the dried beans in the slow cooker and add water until it’s about 3 or 4 inches above the beans. Cook on high overnight.

In the morning:  Turn the slow cooker to low. If the beans are too watery remove some of the liquid. Add the rest of the ingredients and cook on low for about 8 hours. Taste before serving and adjust spices as needed. Puree or not depending on your preference.

Top with more fresh cilantro and a tsp. of salsa.

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

Slow Cooker Winter Squash and Fruit Soup

January 14, 2010 · by · Leave a Comment
winterSquash

You may have noticed an orange theme this month in my recipes. I love all kinds of winter squash. Delicata, butternut, acorn, pumpkin, and all the rest are not only tasty but full of good vitamins and minerals for you too!

All winter squashes pair well with something a little sweet. I like mixing them with fresh pears and apples in the winter to liven up a soup or casserole. It’s unexpected, and a nice change of pace during the winter months. One of my favorite combos is pear and delicata squash. But use anything you happen to have on hand to create your own one of a kind soup.

Slow Cooker Winter Squash and Fruit Soup (Gluten-Free *)

Prep time: 15 minutes (less if using pre-cut winter squash)
Cooking Time: 6 -8  hours

  • 2 – 3 cups winter squash, peeled and cubed (or you can buy it pre-cut – frozen works fine too)
  • 2 pieces of fruit (pears, apples, asian pear, etc.), peeled and cored then cubed
  • 1 small onion, chopped
  • 1 garlic clove,chopped
  • 4 – 6 cups vegetable stock (or filtered water with Vegetarian Better Than Bouillon no-chicken – my favorite)
  • 1 Tb Port or red wine (* if you are gluten-free make sure you are using a brand that does not use flour to seal the barrels)
  • sprigs of fresh thyme, rosemary,  sage or a combination
  • pepper
  • taste before adding salt, the veggie broth will already have some (possibly a lot)

The night before: Chop veggies and prepare winter squash. If you bought a whole winter squash, cut it in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. You can cut the fruit now, but you will need to toss it with lemon juice to prevent browning.

In the morning: Throw everything into the slow cooker and cook on low 6 – 8 hours. Remove the thyme spring or rosemary sprig. Use a hand blender to purée everything together.  Add extra water or broth if needed. Taste and adjust seasonings to taste. Top with finely chopped pistachios or a fresh sage leaf.

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