Slow Cooker · Vegan

Into the Sun

Southwest Soup

I have been stuck in the wonderful world of workplace training lately, which means my slow cooker has been working overtime.  After 8hrs of classroom fun and a commute on the roads of DC I honestly have no desire to spend time in the kitchen.  Unless I’m making something sweet…

This recipe is the result of a pantry/fridge cleaning that I had to do back in college and it stuck around.  I have advanced it over the years as I have perfected by roasting techniques, but the basics are still there.  Since this is based on a fridge cleaning, the vegetables can be switched up based on what you have available.

Ingredients: (serves 6)

  • 1/2 lb tomatillos, halved
  • 2 jalepenos, halved (deseeding optional)
  • 1 red onion, thickly quartered
  • 2 cans Great Northern Beans, rinsed/drained
  • 3 cups no salt added Vegetable Stock
  • 1/2 cup grated carrots
  • 1 green pepper, diced
  • 3/4 cup corn off the cob (canned or fresh)
  • 1/2 tbsp oregano
  • 1 tbsp chili powder
  • 1/2 tbsp roasted red pepper flakes
  • salt and pepper to taste
  • sour cream to top (optional)
  1. (This part can be done up to 24hrs in advance) Preheat oven to 425.  Place the tomatillos, jelepenos, and red onion on a roasting pan and lightly cover in olive oil.  Roast for 15minutes, flip and roast for a final 15minutes.  Place all ingredients in a blender and puree making about 1 1/2 cups. (salsa verde)
  2. Turn slow cooker to low and add the beans, vegetable stock, vegetables, and seasonings.   Cook for 7hrs then turn to high and add 1 cup of the salsa verde.  Cook on high for at least 30minutes, adding additional seasonings as desired.
  3. Serve hot topped with sour cream (if desired)
I prefer my soup slightly on the thick side, but this is one more thing that can be adjusted as desired.  Someone I know prefers almost no liquid and tends to eat his “soup” with chips in place of a spoon.  

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