Spicy Slow Cooker Black Bean Soup

theveganfarmer.com bl bean soupEmme has been up since dark o’clock.  Which left me with plenty of time to concoct this recipe and get it cooking.  All before 8 a.m.  And since it is a dreary and drizzly day, I thought I’d add a little spice. This soup is precisely what I needed today.

What You’ll Need

olive oil

1/2 chopped onion

chopped bell pepper- about a cup

1 TBSP minced garlic

1/2 TBSP cumin

1 C dry black beans

1/2 TBSP Chipotle chili powder

3 TBSP roasted cherry tomatoes in oil- I used cherry tomatoes from our garden we roasted and canned.

3 C water

salt and pepper to taste

Saute the onion and pepper 5-6 minutes, until soft.  Add the garlic and cumin and cook for another minute.  Transfer to your slow cooker.  Add the beans, water, tomatoes, and Chipotle powder.  Cook on low 3-5 hours.  Once it’s done, add salt and pepper to taste, ladle into bowls, and top with Daiya cheddar cheese.  Serve with cornbread and enjoy!



Slow Cooker Chickpea and Potato Stew

theveganfarmer.com cppotatoThere isn’t much better on a cool day than a hearty, comforting stew.  Temperatures are starting to drop and all I want is soups in bread bowls.  Hello, fat pants.

Emme loves chickpeas and we have a plethora of potatoes so I thought, why not make them into a stew? They’re perfectly paired with Indian spices and diced tomatoes.  I only wish I’d thought to toss in some carrots.  Enjoy a bowl of this deliciousness with rice or, my favorite, in a bread bowl.

What You’ll Need

olive oil

1/2 yellow onion, diced

1 TBSP minced garlic

2 TSP coriander

1 TSP cumin

1/2 TSP ginger

1/4 TSP turmeric

1/4 TSP crushed red pepper


1 can diced tomatoes

2 TBSP tomato paste

1 C Veggie broth

1 can chickpeas, drained and rinsed

4-5 potatoes, chopped

3 qt or larger slow cooker


Drizzle olive oil into a large saute pan.  Over medium heat, saute the onion until softened.  Add the garlic and spices and stir one minute.  Pour in the tomatoes, tomato paste, and broth.  Stir until combined, then pour into the slow cooker.  Add the potatoes and chickpeas and cook on high for 4-5 hours.  Ladle into bowls and enjoy!

Crockpot Vegan Sloppy Joe’s. Sort of.

sloppylentilsLentils are the greatest, don’t you agree?  They’re so versatile.  And tasty.  I use them in everything- soups, as a side dish, in meatloaf.  I had a craving for Sloppy Joe’s and thought, lentils! Let’s just ignore the fact I never liked Sloppy Joe’s.  And that these aren’t exactly Sloppy Joe’s.  They are messy though.

What You’ll Need

1 C dried lentils

1 1/2 C veggie broth- I used our own stock

2 C crushed tomatoes

1/2 onion, chopped

1 TBSP apple cider vinegar

1.5 TBSP minced garlic

3 TSP Italian seasoning

1/2 TBSP chili powder

1/4 TSP cayenne powder



sloppy joe

Combine all the ingredients in a crock pot.  Give it a good stir.  Put the lid on and cook on high for 3-4 hours or low for 7-8 hours. That’s it.  So easy, right?  Put a giant scoop on a bun and serve with sweet potato fries.  Enjoy!

Chipotle Corn Chowder

corn chowder1I love corn chowder. Love, love, love.  It’s one of my favorite summer soups.  I also love spicy food.  Combine the two and I’m in heaven.  This soup came together rather quickly on the stove, but I’m sure you could throw it all in a crockpot for 4-5 hours and get the same results.

What You’ll Need

corn chowder2

1 TSP olive oil

1 small onion, diced

3 small red potatoes, diced

1 can corn kernels

1 can creamed corn

3 C veggie broth – we used our own stock

1/2 TSP chipotle powder



Heat the oil in a pan and saute the onion- 5 minutes or so. Add all the ingredients to a pot and cover.  Cook on low to medium heat for 30 minutes or until the potatoes are tender. Puree half the soup, then pour it back into the pot.  Ladle the soup into bowls, add a chunk of bread and enjoy!