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CrockPot Minestrone Soup

October 8, 2011 By Kristi

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ME

Minestrone soup

Welcome, HuffPost readers! Learn more about ME.

Day 281.

One of our favorite Fall and Winter soups is Minestrone Soup, which I’ve made dozens of times with canned vegetables and vegetable stock. But with the bounty of my recent CSA box sitting on my counter, I decided to try this dish with all fresh veggies. I regularly can my own black beans from a bag of dried beans, so I used 2 pints of those.

I also save my vegetable scraps throughout the month in a bag in the freezer to make Easy Slow Cooker Vegetable Broth, so I used 2 pints of that as well. I diced up a bag of fresh Roma tomatoes.

Then I fire-roasted two ears of corn and sauteed a box of fresh mushrooms. The only downside to this dish is resisting the smell of stewing roasted vegetables all day while it cooks. Yum.

Minestrone Soup

Adapted from Minestrone Soup.

Ingredients

4 cups Easy Slow Cooker Vegetable Broth

4 cups black beans, cooked

5 Roma tomatoes, diced (about 2 cups)

2 ears corn, roasted and kernels cut off cob (about 1 cup)

8 ounces mushrooms, sliced and sauteed

House seasoning, to taste

Slow Cooker Method

Saute mushrooms in a bit of olive oil until tender.

Meanwhile, roast corn. See This Post for details and images on grilling corn on the cob.

Peel back husks of corn, remove silk.

Fold husks back up.

Place corn in a bowl and cover with water; soak for 20 minutes. Drain.

Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times.

Cool and cut off kernels.

Put a bit of olive oil in the bottom of a 6-quart crock.

Place all ingredients in slow cooker (adding corn and mushrooms when complete).

Cook on low for 6 to 8 hours.

Instant Pot Method

Place all ingredients in the instant pot.

Cook on high pressure for 20 minutes.

Allow pressure to release naturally.

Serve.

The Results

It’s a little more work with the fresh ingredients, but oh my is the taste delicious! The flavor of the roasted corn really comes through. All of us absolutely loved this version.

This post is shared with What’s for Lunch Wednesday , Gallery of Favorites, Simply Delish and Muffin Tin Monday

Yield: 4

CrockPot Minestrone Soup

CrockPot Minestrone Soup

vegan crockpot minestrone soup, can also be prepared in the instant pot

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 4 cups Easy Slow Cooker Vegetable Broth
  • 4 cups black beans, cooked
  • 5 Roma tomatoes, diced (about 2 cups)
  • 2 ears corn, roasted and kernels cut off cob (about 1 cup)
  • 8 ounces mushrooms, sliced and sauteed
  • House seasoning, to taste

Instructions

  1. Slow Cooker Method
  2. Saute mushrooms in a bit of olive oil until tender. Meanwhile, roast corn. See This Post for details and images on grilling corn on the cob. Peel back husks of corn, remove silk. Fold husks back up. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool and cut off kernels.
  3. Put a bit of olive oil in the bottom of a 6-quart crock. Place all ingredients in slow cooker (adding corn and mushrooms when complete). Cook on low for 6 to 8 hours.
  4. Instant Pot Method
  5. Place all ingredients in the instant pot.
  6. Cook on high pressure for 20 minutes.
  7. Allow pressure to release naturally.
  8. Serve.
© Kristi Arnold @VeggieConverter.com
Cuisine: Italian / Category: Lunch

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: vegan, allergen-friendly, dairy-free, gluten-free, grain free, instant pot, nut-free, slow cooker, soy-free, tomato, vegetarian, whole food Tagged With: crockpot, minestrone, slow cooker, soup

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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