Indian Vegetable Soup Crock Pot Food

INDIAN VEGETABLE SOUP (CROCK POT)

Steps:

• Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
• Pour broth over everything.
• Cook on low for 8- 10 hours (or high for 4- 5 hours).
• Garnish with cilantro.

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.

VEGETABLE SOUP RECIPE

Steps:

• Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
• Chop or mince ginger and garlic.
• Heat oil in a pot.
• Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
• Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
• Pour water or stock and cook covered until the veggies are slightly tender.
• Meanwhile stir in the corn starch in ¼ cup water.
• Pour the corn starch mixture to the boiling vegetable soup.
• Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
• Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
• Then add in vinegar and chilli flakes. Taste and add more salt if needed.
• Serve vegetable soup hot or warm with some hakka noodles or cheese toast.

CROCK POT VEGETABLE SOUP

Steps:

• In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
• Add the onion and cook till nearly translucent.
• Now add the garlic. Don't let the garlic brown and saute another couple of minutes.
• Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup.
• Add the thyme and salt and pepper while sauteing.
• Now put the veggies in the crock pot, add the tomatoes and broth.
• Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.
• Just before serving, gently mash some of the potato chunks against the side of the crock pot to thicken the soup, give it a stir and serve.
• SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.
• Quick Fixes for Variations on the Basic Veggie Soup: Now remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
• Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
• Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
• Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
• Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

CROCK POT SPICY VEGETABLE SOUP

Steps:

• In a skillet coated with cooking spray; cook onions and garlic. Transfer into crock pot.
• Combine all other ingredients. Stir to mix.
• Cook over low heat 7-9 hours.

MOM'S CROCK-POT VEGETABLE SOUP

Steps:

• Mix all EXCEPT frozen vegetables .
• Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting).
• Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.

AUNT GIN'S VEGETABLE SOUP (CROCK POT)

Steps:

• Combine all ingredients in large crock pot.
• Cook on low at least 8-10 hours.
• You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.

VEGETABLE SOUP IN THE CROCK-POT

Steps:

• Chop up all the the vegetables and add to the crockpot. Brown the beef, chicken and ham all together, cut into small pieces and add to the crock.
• In the skillet or what ever you browned the meat in add the broth, liquid smoke, stewed tomatoes and chili sauce stirring well until hot; add to the crock.
• Add bay leaves; cook on low for 6-8 hours.