Crockpot Soups
 

I'd like to have a repertoire of 5 crockpot soups. The challenge is I'm trying to keep my grocery budget down, and I can't have dairy, soy, corn or wheat. I also try to make protein-filled soups, as I'm extremely protein-deprived.

So far, I've got a really good curried yellow split pea soup and a lentil & rice stew. I love bean soups. Any ideas for a black bean one?

Re: Crockpot Soups
 

I am making this one this week

2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes, or Mexican stewed tomatoes, cut up
1 (14.5 ounce) can diced tomatoes, or diced tomatoes with green chilies
1 (14.5 ounce) can chicken broth
1 (11 ounce) can Mexicorn, drained
2 (4 ounce) cans chopped green chilies
4 green onions, thinly sliced
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Put all ingredients in crock pot on high for 4-5 hours.
Just don't put the corn in, I guess

Re: Crockpot Soups
 

it's MONTHS later, but i have a delicious bean soup recipe that came on the side of a huge container of mixed beans i bought at costco...i make it in my crockpot all the time (in fact, i did today!)

let me know if you're still looking, and i'll type it out for you...

Re: Crockpot Soups
 

I want it! :popcorn

Re: Crockpot Soups
 

okie! i'm going to bed now, but i'll come back to this tomorrow!

Re: Crockpot Soups
 

:popcorn (eating my "corn-free" popcorn)

Re: Crockpot Soups
 

:giggle I think I'll have some too. :popcorn

Re: Crockpot Soups
 

I soak the mixed beans. I get the kind in bulk but they have packages on the shelf, too. They usually have some grains in there, too. Anyhow I just soak overnight. Drain in the morning. Put in the crockpot with seasoned canned tomatoes and water to cover. Set on high and it's done by dinner. I got a new crockpot that goes to done with the timer is done :rockon I was surprised that my kids like this and if there is any left, I put the whole crockpot in the fridge and put it back on low the next day with some extra water. If it's really thin I add some canned beans if I have them around.

For vege soup I put in a bag or two of frozen mixed veggies. Like the one with peppers and beans and onion. I'm pretty sure it doesn't have corn. I think I use one Italian and one cauliflower. Add canned tomoatos and some broth (I use cubes and water).

Re: Crockpot Soups
 

I want your recipes too bananacake! They sound delightful!

Re: Crockpot Soups
 

OK - here's a few!

Red Lentil Soup

1 large onion, finely chopped
1 3/4 cups (350 g) split red lentils
7 1/2 cups (1 3/4 liters) meat or chicken stock or water*
Salt and pepper
1 1/2 teaspoon cumin
juice of 1/2 to 1 lemon (I used 3 lemons)
Extra virgin olive oil to drizzle, to taste.

Put all ingredients in a crockpot, and cook on low for 8 hours. Let people help themselves to a trickle of olive oil or extra lemon juice.

The flavor is quite light, but nice. I used chicken broth that I made from boiling the bones of a chicken I roasted. I had roasted the chicken with lemon, garlic, onions, salt and pepper, so it worked out well. I think it would be bland if you used water and no broth or bouillon.

Re: Crockpot Soups
 

Curried Split Pea Soup
6 cups water (you can also use broth)
2 cups yellow split peas
1-2 huge carrots
4 medium potatoes
1 large onion
1 teaspoon salt & pepper to taste (use a lot less salt if using broth)
2 tablespoons curry
2 tablespoons oil

Chop up veggies, put all ingredients in crockpot and cook on low for 6 hours.

Re: Crockpot Soups
 

Lentil Rice Stew
1.5 cups dry lentils
1.5 cups dry brown rice
1-2 large carrots, sliced
1 onion, chopped
6 oz. fresh spinach, chopped
7-8 cups water
1-2 cloves garlic, minced
1 teaspoon salt
black pepper, cumin and crushed red pepper to taste

Cook in crockpot on low for 8 hours. Yum!

Re: Crockpot Soups
 

I'm going to try a sweet potato soup recipe next week. I'll let you know how it goes!

Re: Crockpot Soups
 

those really do sound yummy! thanks for sharing.

Re: Crockpot Soups
 

My slowcooker and vegan modified Bean Soup Recipe

Ingredients:
2 tbsp vegetable or olive oil (i use EVOO)
1 coarsely chopped onion
1 clove garlic, finely minced (i always use more than this...at least 3. we LOVE garlic!)
1/2 cup sliced celery
1 cup nine bean soup mix (i sometimes use 1 1/2 cups, to up the protein)
(this bean mix contains: green whole peas, green whole lentils, small red beans, small white beans, light red kidney beans, pinto beans, red split lentils, black beans, and black eye beans. i suppose you could just use a mix of whatever beans you have on hand...but this mix tastes very yummy!)
6 cups water
2-3 tbsp veggie bouillon powder
(the original recipe calls for 4 cups of chicken stock and 2 cups of water, if you want to do that instead of the water and bouillon)
1 28 oz can of diced tomatoes (or equivalent fresh. sometimes i add one or two extra fresh diced tomatoes)
salt and pepper to taste (i do this right before serving, and find it doesn't need much at all)
optional: parmesan cheese to garnish

Directions:
Soak beans overnight. Either in a pan or in the slowcooker (takes about 20 minutes on high), saute onion, garlic, and celery in the vegetable oil until celery and onions are translucent. Add the beans, water/chicken stock/bouillon, and tomatoes. In a slowcooker, cook on low for 6ish hours?...this recipe is pretty forgiving time-wise. If cooking in a pot, bring soup to boil, then reduce heat to med-low, cover, and simmer for about 2 hours. add salt, pepper, and parmesan, if desired.

If you try it, please let me know what you think of this recipe!