Soup Recipes, Slow Cooker or Stove Top

More Soup recipes for you to enjoy. Use your crockpot or another slow cooker to create these full-flavored side dishes or entrees for your family meals. All can be created vegan or vegetarian.

Additional recipes can be found on our Pinterest sites:

My Pinterest

HOCFarms Pinterest

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Broccoli Soup
Most broccoli soup recipes contain chicken stock. Ours, inspired by
Warm broccoli soup is a very flavorful, comforting meal that can be enjoyed summer and winter. Our family enjoys this often! Using your slow cooker (crockpot) makes it easy to prepare and the vegan (vegetarian) recipe is extra healthy!

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Vegan Broccoli Soup

1 small onion, chopped
2 ribs of celery, chopped
2 T coconut oil
2 pounds broccoli, cut into small pieces, including stems
3 pounds potatoes, cut into small pieces

4 cups vegetable broth or water
1/2 cup nutritional yeast
salt and pepper to taste

Directions:
1-Saute onion and celery in oil until very soft.
2-Put onions, celery, potatoes and broccoli in crock pot. Add 4 cups of water or vegetable broth. Cook on high setting for about 3 hours or on low for 6-8 hours.

3-Process potatoes, broccoli, with onion and celery, in food processor or blender until thick consistency, saving a few flowerettes aside for garnish.
4-Mix in nutritional yeast.
5-Serve as described below.

Serving either version of Broccoli SoupHere is where you can really make either version truly unique! We usually serve our broccoli soup with a garnish bar: a few of our favorite garnishes set out for each to personalize his or her own soup!

Our garnish favorites are:
**small pieces of broccoli flowerettes
**tomatoes, diced
**mushrooms, thinly sliced
**onions, chopped
**vegan bacon bits
**vegan sausage bits
**shredded cheese
**peas or corn


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Vegetable Barley Soup barley vegetable soup

A warm and hearty vegetarian – vegan soup, easily created with your slow cooker, perfect for those cool evenings when the family is gathered around the dinner table. Serve with freshly baked herbed wheat rolls. (recipe coming soon!)

1/4 cup coconut oil

2 large onions, chopped

2 cloves garlic, chopped small

4 stalks celery, sliced thin

1 cup mushrooms, thinly sliced

8 cups water

1.5 pounds tomatoes

2 tsp basil

1 tsp thyme

1 tsp black pepper

2 tsp Himalayan salt

1.5 cups barley

1 zucchini, thinly sliced

1.5 cups cabbage, coarsely chopped

2 cups green beans (frozen are fine)

Directions:

Saute onions and garlic in oil until softened. Add celery and saute 3 minutes more. Add mushrooms and saute another minute. Place all ingredients in large crock pot. Cook on high heat for 2-3 hours, or low heat for 6-8 hours until all vegetables are well done. Very good served with freshly baked herbed wheat rolls.

 

 

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