Friday Five: Crockpot Vegetarian Soups

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One of the best feelings is walking in the house after a long day and smelling an amazing meal cooking in the crockpot. You know that your dinner is ready, it is going to be delicious, and the house smells great too. Another bonus? Leftovers for days! In the fall I practically live off soup, so if I can get my favorite meal in a quick and easy way I am all for it.

Below are five of my favorite crockpot soup recipes that are on rotation at my house throughout fall and winter. Some are healthy, some are hearty comfort meals, but all of them are absolutely delicious. 

Potato & Corn Chowder

INGREDIENTS:

  • 24 ounces red potato, diced
  • 1 (16-ounce) package frozen corn
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream

DIRECTIONS:

  1. Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream.
  3. Serve immediately.

Recipe from Damn Delicious. 

Tomato Basil Tortellini Soup

INGREDIENTS: 

  • 3 medium carrots, diced
  • 1 large yellow onion, diced
  • 2 Tbsp olive oil
  • 5 cloves garlic, minced
  • 3 (28 oz) cans whole Roma tomatoes
  • 1 (32 oz) carton vegetable broth
  • 1/3 cup chopped fresh basil, plus more for garnish
  • 2 bay leaves
  • 1 Tbsp granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 16 oz refrigerated three cheese tortellini
  • 3/4 cup heavy cream
  • Parmesan, shredded, for serving

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
  2. Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender. If your slow cooker doesn't keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup isn't too thick). Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through). Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

Recipe from Cooking Classy.

Coconut Quinoa Curry

INGREDIENTS:

  • 1 medium sweet potato, peeled + chopped (about 3 cups)
  • 1 large broccoli crown, cut into florets (about 2 cups)
  • ½ white onion, diced (about 1 cup)
  • 1 (15 oz) can organic chickpeas, drained and rinsed
  • 1 (28 oz) can diced tomatoes
  • 2 (14.5 oz) cans coconut milk (either full fat or lite)
  • ¼ cup quinoa
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated turmeric (or 1 teaspoon ground)
  • 2 teaspoon wheat free tamari sauce
  • 1 teaspoon miso (or additional tamari)
  • ½ - 1 teaspoon chili flakes
  • 1 - 1½ cups water

DIRECTIONS:

  1. Add all ingredients to a slow cooker, starting with 1 cup of water. Stir until everything is fully incorporated.
  2. Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened.

Recipe from Simply Quinoa. 

Minestrone Soup

INGREDIENTS: 

  • 1 can (14.5 oz) diced tomatoes
  • 2 cups carrots, chopped
  • 2 cups potatoes, chopped
  • 1.5 cups celery, chopped
  • 1 white onion, diced
  • 3-4 cloves garlic, minced
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 bay leaves
  • 4 cups vegetable stock ( I prefer low sodium broth)
  • 2 cups water
  • 3 cups V8 ( or tomato juice)
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) cannellii beans, drained and rinsed
  • 1½ cups zucchini, diced
  • 1 cups tubular (ditalini) pasta
  • 1 can (15 oz) green beans, drained

DIRECTIONS: 

  1. Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
  2. Add in vegetable stock, water, and V8. Cover and cook on low heat 6-8 hours or high 3-4 hours.
  3. After cooking time is up, add in red kidney beans, cannellii beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.

Recipe from Family Fresh Meals. 

African Peanut Soup

INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 1/4 cup sliced green onion
  • 2 red bell peppers, chopped
  • 1 tablespoon garlic, minced
  • 2 14oz. cans diced tomatoes
  • 8 cups vegetable stock
  • 1 teaspoon ground cumin
  • 1 tablespoon ancho chile powder
  • 1 teaspoon New Mexico chile powder
  • 1 teaspoon alesspo pepper
  • 1/2 cup uncooked brown lentils
  • 1/4 cup uncooked brown rice
  • 1 cup peanut butter

DIRECTIONS:

  1. Chop onions, green onion, bell peppers, and garlic and place in crockpot. Add canned tomatoes with juice, chicken and beef stock, ground cumin, Ancho chile powder, New Mexico chile powder, Aleppo pepper, lentils, and brown rice. Cook on high for about 4 hours or on low for about 8 hours. (If you're home you can stir it once or twice, but it's not essential.)
  2. After 4 hours (on high) or 8 hours (on low), reduce heat to low and stir in peanut butter. Cook about one more hours. (Or do 30 minutes on high if you're in a hurry for dinner.) Serve hot.

Recipe from Kalyn's Kitchen.