Slow Cooker Bean Soup
Bean Soup Recipe
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
- 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.
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.
slow cooker is about convenience, I found it most convenient then to use canned
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
- 2 cloves
- 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.
- ½ tsp. salt
- ¼ tsp.
- 1 tsp. dried
- ¼ tsp red hot
pepper flakes (or more if you like it hot!)
- ¼ tsp
- 1 can
- 1 can red
- 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.
- 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.
- 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!)
a sprinkle of chopped parsley on top along with some crusty bread, a green
salad and a perhaps a cold beer!
Other Tasty Vegetarian Recipes