Coconut Curry And Vegetable Soup

  When winter arrives and you need something to keep you warm during the cold nights, make this delicious and mouthwatering soup. The hearty soup, filled with veggies, is the ideal companion for your stomach in the winters.

Ingredients

• Salt to taste
• Red pepper flakes to taste
• Juice from 1 lime
• 6 cubs of chicken broth (low sodium)
• 4 minced garlic cloves
• 3-inch piece of minced ginger (peeled)
• 2 white and light green parts of leeks (cleaned, trimmed, halved, and sliced)
• 1/4 cup of red curry paste
• 1 tbsp of fish sauce
• 1 pound of parsnips (peeled and cubed into 1-inch pieces)
• 1 onion (diced)
• 1 cup of peas (frozen)
• 1 can of full fat coconut milk
• 1 bunch of swiss chard (without stems and chopped)
• 1 1/2 pounds of butternut squash (peeled, seeded, cubed into 1-inch pieces)

Toppings:

• Cilantro
• Sprouts
• Green onions

Preparation

1. Add onion, leeks, garlic, ginger, squash, parsnips, broth, curry paste, and fish sauce into the slow cooker.
2. Stir to dissolve curry paste.
3. Cook on low for 8 hours.
4. Add pea, swiss chard, coconut milk, and lime juice into the cooker.
5. Garnish it with cilantro, sprouts, or onions and serve.

Lasagna Soup

  Most likely, you have had the honor to eat baked lasagna, but never lasagna soup. Lasagna soup is the unbaked version of one of people’s favorite Italian dishes.

Ingredients

• 4 cups of chicken broth
• 3 tbsp of parmesan cheese (grated)
• 3 oz. of lasagna noodles (whole-wheat)
• 3 minced cloves of garlic
• 1/4 tsp of red pepper flakes
• 1/2 tsp of salt
• 1/2 cup of mozzarella cheese (reduced-fat and shredded)
• 1/2 cup of fresh basil (chopped)
• 1 pound of chicken sausage (without casings)
• 1 green bell pepper (chopped)
• 1 cup of onion (chopped)
• 1 cup of mushrooms (chopped)
• 1 can of tomatoes (diced)
• 1 can of tomato sauce

Preparation

1. Place the onion and sausage in a bowl and put it in the microwave for 8 minutes, stirring often.
2. Pour the mixture into the slow cooker, break up any big sausage pieces.
3. Add in mushrooms, broth, tomato sauce, bell pepper, red pepper, tomatoes, salt, and garlic into the slow cooker, cover it, and cook it on low for 8 hours.
4. Add the lasgna noodles, broken in half, into the slow cooker, cover it, and cook it on high for 30 minutes.
5. Turn off the cooker and add basil, parmesan cheese, and mozzarella cheese into the cooker.
6. Serve.

French Cassoulet With Veggies

  The original Cassoulet includes meat, but this version of the recipe is brimming with vegetables. This recipe has mushrooms, carrots, beans, potatoes, and more!

Ingredients

• 1 bay leaf
• 1 cube of vegetable bouillon
• 1 lemon thyme sprig (chopped)
• 1 onion
• 1 potato (peeled and cubed)
• 1 pound of dry navy beans (soaked in water overnight)
• 1 rosemary sprig
• 1 savory sprig
• 2 carrots (peeled and diced)
• 2 tbsp of olive oil
• 4 cups of mushroom broth
• 4 parsley sprigs

Preparation

1. Pour oil into a pan to heat it over medium heat.
2. Add in carrots and onion into the pan and cook.
3. Combine carrots, beans, mushroom broth, bouillon, onion, and bay leaf into a slow cooker.
4. Cover the ingredients with water.
5. Add savory, rosemary, parsley, and thyme to the slow cooker and cook on low for 8 hours.
6. Add in potatoes and cook for 1 hour.
7. Take out the herbs and serve.

Slow Cooker Spicy Veggie Chili

Ingredients

• 3 cups of kale (chopped)
• 3 cups of Colby and Monterey Jack cheese (shredded)
• 2 tsp of dried cumin
• 2 carrots (chopped)
• 1 can of tomato sauce
• 1 yellow pepper (chopped)
• 1 tbsp of garlic (minced)
• 1 tbsp of dried oregano
• 1 tbsp of chili powder
• 1 orange pepper (chopped)
• 1 onion (chopped)
• 1 green pepper (chopped)
• 1 can of tomatoes (diced)
• 1 can of pinto beans (reduced-sodium, drained, and rinsed)
• 1 can of dark kidney beans (reduced-sodium, drained, and rinsed)
• 1 can of black beans (reduced-sodium, drained, and rinsed)
• 1 bay leaf

Preparation

1. Combine onion, green, orange, and yellow pepper, carrots, kale, black, pinto, and kidney beans, tomatoes, tomato sauce, garlic, chili powder, oregano, cumin, and bay leaf into the slow cooker.
2. Cook on low for about 8 hours.
3. Add in cheese.
4. Serve.

Slow Cooker Minestrone

Ingredients

• 1 1/2 tsp of oregano (dried)
• 1 can of kidney beans (drained)
• 1 can of tomatoes (crushed)
• 1 cup of green beans
• 1 onion (chopped)
• 1 tbsp of parsley (minced)
• 1 tsp of salt
• 1 zucchini
• 1/2 cup of elbow macaroni
• 1/4 cup of parmesan cheese (grated)
• 1/4 tsp of black pepper
• 2 carrots (diced)
• 2 ribs of celery (diced)
• 3 garlic cloves (minced)
• 3/4 tsp of thyme
• 4 cups of spinach (chopped)
• 6 cups of vegetable broth

Preparation

1. Add tomatoes, vegetable broth, kidney beans, celery, onion, carrots, green beans, garlic, zucchini, parsley, salt, thyme, garlic, oregano, and black pepper into a slow cooker.
2. Cook the veggies on low for 8 hours.
3. Follow the instructions to cook the elbow macaroni.
4. Add macaroni and spinach into the slow cooker and cook for 15 minutes.
5. Sprinkle it with cheese and serve.

Slow Cooker Hash Browns

Ingredients

• 2 cups sour cream
• 2 cups of cheese (processed and shredded)
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 1/2 cup of onion (chopped)
• 1 packet of hash brown (frozen and thawed)
• 1 can of condensed and undiluted cream of mushroom soup

Preparation

1. Combine sour cream, cheese, cream of mushroom, onion, black pepper, and salt in a bowl.
2. Slowly add the hash browns to the mixture to coat.
3. Use cooking spray to coat the slow cooker.
4. Place the hash brown mixture into the slow cooker.
5. Cover it, cook it on high for 1 hour and 30 minutes, decrease heat to low, and cook for 2 hours 30 minutes.
6. Serve.