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
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.
• 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.
Creamy Chicken and Garden Soup
Hands-On Time: 15 minutes
Ready In: 3 to 4 hours
Yield: 4 servings
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
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
Eating on a Budget
| current weight: 180.0