Here are some of my favorite soup recipe I use in my crock Pot:
Purple Cabbage & Sweet Potato Soup
This soup can be as mild or as spicy as you like. We threw in a lot of red pepper flakes for heat, and holy mama - it cured all ills!
1 tablespoon light olive oil or peanut oil 1 1/2 teaspoons hot or mild curry paste, or cumin, to taste 1 medium red onion, peeled, diced 4 cloves garlic, minced 1 large sweet potato or yam, peeled, diced 1/2 head purple cabbage, shredded 1 large yellow bell pepper, cored, seeded, diced 1 large Anaheim or Cubanelle pepper, seeded, diced 1 14-oz. can white or pinto beans, rinsed, drained 2 cups vegetable broth 1/2 cup natural peanut butter (or sunflower butter) melted in a half cup of boiled water or broth 1 14-oz. can light coconut milk 2 tablespoons vegan Worcestershire sauce (or molasses) 1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste 2-3 tablespoons chopped fresh cilantro Juice from 1 fresh lime 1 tablespoon agave nectar, or organic light brown sugar, if it needs it Sea salt and black pepper, to taste
For garnish: Chopped fresh cilantro or chopped peanuts
Heat the olive oil in large soup pot. Add the curry powder or cumin and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the veggies for 5 -7 minutes, until softened.
Add the beans, broth, peanut butter, coconut milk, Worchestshire sauce, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and taste test for seasoning adjustments. Add a little brown sugar, if needed. Season with sea salt and ground pepper, to taste. Warm through.
Serve with a sprinkle of chopped cilantro or peanuts.
Serves 4 as a hearty meal. It's terrific with gluten-free cornbread.
Cook's Note: • This soup works well in a Crock Pot or slow cooker. Combine the ingredients in your cooker and follow the manufacturer's guidance for cooking vegetable soup.
Ingredients 1/2 package (16 ounces) frozen pepper stir-fry vegetable mix 1 cup frozen corn 1 medium zucchini, sliced 2 bone-in chicken thighs, skinned 1/2 teaspoon minced garlic 1 can (14 ounces) fat-free chicken broth 1/2 teaspoon dried thyme 2 ounces uncooked egg noodles 1 cup half-and-half 1/2 cup frozen green peas, thawed 2 tablespoons chopped parsley 2 tablespoons butter 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper Directions 1. Coat 4 1/2-quart CROCK-POT slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly. 2. Add noodles to CROCK-POT slow cooker. Cover; cook 20 minutes longer, or until noodles are done. 3. Meanwhile, debone and chop chicken. Return to CROCK-POT slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
I'M ON MY WAY!
My highest weight: 303.4 Current weight : 180 Mini goal: 200 Goal weight : 140 Total weight loss so far:125.4 lbs Team: Eating on a Budget
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