Vegetarian Soups for the Crock Pot

by Libby Pelham | More from this Blogger

06 Oct 2006 04:09 PM

Slow Cooker Mediterranean Stew

For this recipe, you will need 1 butternut squash, 1 large eggplant, 2 zucchinis, 1 (10-ounce) package frozen okra, 1 (8 ounce) can tomato sauce, 1 medium onion, 1 ripe tomato, 1 carrot, vegetable broth, raisins, garlic cloves, ground cumin, ground turmeric, crushed red pepper, ground cinnamon, and paprika.

To prep for this recipe, you will need to peel, seed, and cube the butternut squash. Cube the eggplant and zucchini, but keep the peel on. Chop the onion, tomato, and one garlic clove. Slice one carrot thinly.

In the crock-pot on low heat, combine the cubed butternut squash, cubed eggplant, cubed zucchini, package of frozen okra, 8 ounce can of tomato sauce, 2 cups of chopped onion, chopped tomato, sliced carrot, 1/2 cup of vegetable broth, 1/3 cup of raisins, and 1 chopped garlic clove. Add 1/2 teaspoon of ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon of crushed red pepper, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon of paprika for seasoning.

Cover and cook for 8 to 10 hours or until the vegetables are tender.

Cheese Soup

For this recipe, you will need one 15-ounce can of creamed corn, one medium potato, carrots, one medium onion, celery seed, ground black pepper, vegetable broth, and 16 ounces of processed cheese sauce.

To prep for this recipe, you will need to peel and cube the potato, chop enough carrots to make one cup, and chop half the onion.

Add the can of creamed corn, cubed potato, 1 cup of chopped carrots, chopped onion, 1 teaspoon of celery seeds, and 1/2 teaspoon of ground black pepper to your crock-pot. Set on low and cook for 8 to 10 hours. Stir in the 16 ounces of processed cheese sauce and cook for another 30 to 60 minutes until the cheese is melted.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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