I have been thinking about changing up my Slow Cooker Vegetable Soup. For a change up I decided to make a Southwestern flavor profile adding some black beans I had made earlier the day before. The flavor was delicious. I have to admit I made it a little too spicy. I have adjusted the seasoning level for this recipe to take care of the heat level. This soup is easy to make and perfect for these colder days.
I started to make my Slow Cooker Vegetable Soup. Then I decided I wanted make it a little heartier by adding some orzo. Because I added a full package of orzo it soaked up the liquid and turned my Slow Cooker Vegetable Soup into Slow Cooker Vegetable Orzo. So easy to make and very tasty.
5 oz fresh baby spinach
2 medium carrots, peeled, diced
2 ribs celery, diced
1 onion, large, diced
1 tsp garlic, minced
4 c vegetable broth
28 oz diced tomatoes, canned
2 bay leaves
1 tbsp basil, dried
1 tsp oregano, dried
12 oz orzo (gluten-free)
Place ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. After 3-4 hours add the orzo. Stir orzo thoroughly. Stir all of the ingredients occasionally.
These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.
Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.
Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.
Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.
Serve. Eat. Enjoy.
Note: These are good with BBQ sauce, salsa or a spicy aioli.
I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.
Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.
Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.
3 cans Black Beans, low sodium
1 large onion, diced
1 1/2 c carrots, diced
1/2 c celery, diced
3 garlic cloves, minced
2 bay leaves
1 can tomatoes, low sodium, diced
2 c corn, frozen
15 oz butternut squash, cubed, frozen
Smokey Southwestern Seasoning
plain coconut yogurt, garnish
Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.
Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.
Serve with a dollop of non-dairy yogurt and some fresh cilantro.