Slow Cooker Bean Soup

Jamaican Red Bean Soup Recipe

The first recipe I tried with a slow cooker was this slow cooker bean soup; Jamaican Red Bean Soup. What a delicious recipe, and what a delightful way to cook!

I was a bit confused at first how exactly a slow cooker, or crock pot, works since the slow cooker so very gradually increases the heat that I thought it was broken...

So just in case you're also a newbie slow cooker cook, here are some helpful tips:

  • I learned that a slow cooker on the low setting prepares the dish over 6-8 hours and the first couple of hours there is almost no “action” at all, that is just how it works!
  • Then the slow cooker gradually increases the heat to a simmer.
  • The LOW setting is perfect for loading the slow cooker with veggies in the morning before going to work (if you live close enough), and to return home to a lovely dinner and the house smelling fantastic.
  • The HIGH setting does the same in half the time, which is great when you need the food sooner.
  • For vegetables it doesn’t really matter if you cook for the longer time or half of it, since they will have had enough time to develop all their goody flavors whatever you choose.

Get yourself a really good slow cooker from Amazon.

  • Regarding beans, though, I learned that they need to be precooked or canned when using with a slow cooker.
  • Uncooked beans (especially red kidney beans!) contain a toxin, phytohaemagglutinin, which need to be reduced by boiling for at least 10 min.

If you'd like a great cookbook with fantastic vegetarian slow cooker recipes, I recommend: Easy Vegetarian Slow Cooker Recipes: 125 Fix-and -Forget Vegetarian Recipes.

vegetarian slow cooker recipes

Since a slow cooker is about convenience, I found it most convenient then to use canned beans!

Just remember if you use dried beans for a slow cooker bean soup, you need to pre-cook them normally first.



Jamaican Slow Cooker Bean Soup

Vegan Slow Cooker Bean Soup

Here’s What You Need

  • 1 tbs. olive oil
  • 2 cloves garlic
  • 1 peeled and diced sweet potato
  • 2 cups peeled and sliced carrots
  • 1 peeled and diced medium potato
  • 3 spring onions, or scallions , sliced
  • 2 tsp. curry powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. dried thyme
  • ¼ tsp red hot pepper flakes (or more if you like it hot!)
  • ¼ tsp ground allspice
  • 1 can chopped tomatoes
  • 1 can red kidney beans
  • 1 can coconut milk (low fat or regular)
  • 1 cup vegetable broth, or as I did; filled the coconut can with water (to flush out the rest of the coconut) and added 1 vegetable bouillon cube.

Here’s What You Do

  1. Put all ingredients in a slow cooker or crock pot, stir and cover. Set on LOW if you want it ready in 6-8 hours, or HIGH if you’d like it ready in 3-4 hours.
  2. Then, set a timer or alarm clock and forget all about it until it’s done. (Although it may be hard since this Jamaican slow cooker bean soup smells so darn delicious!)

Serve with a sprinkle of chopped parsley on top along with some crusty bread, a green salad and a perhaps a cold beer!

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