Ingredients used in the recipe
32 ounces creamy Tomato Soup (read label to make sure no dairy/animal products used)
14.5 ounce can Fire Roasted diced Tomatoes
1/2 cup fresh Basil leaves- chopped
1/4 tsp garlic – minced
Place all ingredients in pan (or slow cooker) and warm until hot.
I cooked mine on low in a slow cooker for 4 hours to allow the flavors of the ingredients to blend well. It was yummy!
6 oz Vegan crumbles
1 14oz Diced fire roasted tomatoes
1/2 Medium onion – diced
2 TBLS Chili powder
1 14 oz Kidney beans
1 6oz Tomato paste
1/2 tsp Smoked Paprika
1/2 tsp Onion powder
1/2 tsp Garlic powder
1 Bay leaf
1 Red Jalapeno pepper – chopped
2 Cups water (add more water if you don’t prefer thick chili)
salt and pepper to taste
Combine all ingredients into the slow cooker. Cook on low 4-6 hours
Top off with some vegan cheese. Yum! Enjoy!
Fall is upon us and soups are always a favorite. My favorite are slow cooker recipes since they are easy. You throw your ingredients in the slow cooker and then walk away only to return to it hours later to a delicious soup.
My Creamy Cheesy Veggie Soup is a new recipe. I created it one morning and gave it a try. Have fun! Throw in some of your favorite veggies and spices.
2 Garlic cloves – minced
1 Small yellow onion – chopped
1 10oz bag of chopped frozen broccoli
2 Medium red potatoes – diced
1 cup Asparagus – chopped
2 Celery stalks – chopped
1 32oz Vegetable broth
2 TBLS Vegan butter
1 cup Coconut milk
1/2 cup Nutritional yeast
1 cup Vegan cheddar cheese
1 1/4 tsp Sea salt
1/4 tsp Pepper
1 tsp Dried Parsley flakes
Combine all ingredients in the slow cooker. Simmer on low heat for 6-8 hours. Salt and pepper to your taste. Enjoy!
Enjoy your soup with delicious Sourdough bread topped with vegan butter.
Quite Simply Vegan 