Cheryls Spicy Tomato Bean Veggie Soup Crock Pot Recipes

SLOW-COOKED VEGETABLE CURRY

Steps:

• In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

SLOW COOKER VEGETABLE BEAN SOUP

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.

TOMATO LIMA BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
• Add tomatoes, stock and lima beans; bring to boil.
• Cover and reduce heat to medium low; simmer for 10 minutes.
• Add parsley and salt.
• Serve sprinkled with cheese.

HEARTY SPICY TOMATO VEGETABLE SOUP

Steps:

• Wash and drain pinto beans.
• Peel and cut carrots into inch long pieces.
• Mince garlic, dice leek and onion.
• Saute leek, onion and garlic in the olive oil. When the leeks and onion become soft, add the carrots and beans, saute for about five minutes. Add the spices and salt. Then add the beans and the strained tomatoes. Mix well for about a minute, then add the broth and the water. Bring to boil.
• Simmer the soup for about 20 minutes or until the vegetables are cooked.
• Dice the tomato and the tofu. Add to the soup and simmer for about 5-10 minute.
• Take the soup of the heat. Add the lemon juice. Garnish with few sprigs of fresh cilantro. Serve hot and enjoy!