I've mentioned before that I am in love with using the slow cooker. I think that there is something incredibly satisfying about making a delicious meal all while you're working a full day. Everyone I know is so busy with work or school and most of them don't take time to sit down to eat a good dinner multiple times a week. The crock pot is the answer for all of those people! Bonus: leftovers for lunches.
From 365 Days of Slow Cooking.
-1 Tbsp olive oil
-1 medium yellow onion, diced
-2 garlic cloves, minced
-3/4 cup shredded carrot
-2 1/2 cups cubed russet potatoes
-1/2 cup vegan bacon bits, divided
-1/2 red bell pepper, finely diced
-1/2 green bell pepper, finely diced
-4 cups vegetable broth
-1/4 tsp black pepper
-1/2 tsp ground thyme
-1/3 cup sifted flour
-1 (12 oz) can evaporated milk, warmed
-8 oz grated pepper Jack cheese, divided
-2 Tbsp cornstarch + 2 Tbsp water
-Salt and pepper, to taste
In a skillet over medium high heat, heat the olive oil. Saute the onion and garlic until softened. Add to the slow cooker. Next add the carrot, potatoes, 1/4 cup of vegan bacon, vegetable broth, pepper, thyme and flour. Stir a bit, until flour is dissolved and cover.
Cook on LOW for about 6-8 hours, or until potatoes are tender.
|Half an hour before serving:|
Add the diced peppers, evaporated milk and 4 oz of the cheese.
Continue cooking on HIGH until the soup is thickness desired and peppers are cooked through.
|Serve topped with additional peppers and vegan bacon.|
This recipe turned out fantastic! I made this while with a group of people at Becky's lake house and everyone had multiple servings. This is a great recipe to make in the slow cooker because you can let it go for eight hours and can get so many other things done during that time. This soup was filling and kept well for leftovers.