These slow cooker savory delights are meatless for the vegetarians among us, or for those of us who simply don’t eat meat every night. (Oh, ok — for those of us who just want to be able to have that pint of ice cream after dinner.)
I have made all of these recipes pareve for you, but if you are really serious about being a slow-cooker aficionado, you’ll have two or three cookers: one for meat, one for dairy, and even a pareve one. So if you happen to have a dairy slow cooker, you can add cheese for that extra gooey goodness. (If you stick with a pareve cooker, you can add the cheese just before serving.) When you make my White Bean Soup with Lemon and Garlic Ryebread – top the bread with sliced or shredded cheese, or make a simple garlic butter spread. Add a little sour cream for a garnish on the Mexican Black Bean Soup with Spiced Tortilla Chips, or top it with cheddar.
Three Bean Vegetarian Chili
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 1/2 hours
- Serves: 4 to 6
- Yield: 6 cups
- Kosher Designation: Pareve
- Difficulty: Beginner
Ingredients:
- 1/2 pound cholent mix, soaked overnight and drained
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (12-ounce) bottle beer, preferably lager
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon mexican hot sauce
- 2 teaspoon chili powder
- 1 teaspoon ground coriander
Preparation:
- Combine all ingredients in slow cooker and cook on low for 6 hours
Curried Chickpea Stew
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 1/2 hours
- Serves: 6
- Yield: 8 cups
- Kosher Designation: Pareve
- Difficulty: Beginner
Ingredients:
- 2 cups dried chickpeas, soaked overnight and drained
- 1 (28-ounce) can chopped tomatoes
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 1 (1-inch) pieced fresh ginger, peeled and grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- 2 cups (defrosted) cauliflower florets
Preparation:
- In a crock pot, combine all ingredients except cauliflower. Cook on low for 7 1/2 hours. Add cauliflower and continue to cook on low for 30 minutes more.
White Bean Soup with Lemon and Garlic Cornbread
- Prep Time: 15 minutes
- Cook Time: 6 hours and 10 mins
- Total Time: 6 1/2 hours
- Serve s: 6
- Yield: 8 cups
- Kosher Designation: Pareve
- Diffic ulty: Beginner
Ingredients:
- 1 large onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 4 stalks celery, chopped
- 4 cloves garlic, chopped, plus 1 whole for bread
- 2 (14.5-ounce) cans diced tomatoes
- 2 (14.5-ounce) cans great northern beans
- 2 cups vegetable broth
- 2 bay leaves
- 6 slices seeded corn bread
- 1 cup baby spinach
- zest of 1 lemon
- Kosher salt
- Freshly ground black pepper
Preparation:
- In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
- Prepare cornbread just before serving: Broil bread on high for 4 to 6 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
- Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.
Mexican Black Bean Soup with Spiced Tortilla Chips
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 1/2 hours
- Serves: 4
- Yield: 6 cups
- Kosher Designation: Pareve
- Difficulty: Beginner
Ingredients:
For Soup:
- 1/2-pound dried black beans, soaked overnight and drained
- 1 large onion, peeled and chopped
- 1 red bell pepper, coarsely chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1/4 to1/2 teaspoon cayenne pepper to add a little kick
For Chips:
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 2 cups corn tortilla chips
Preparation:
- In a crock pot, combine all ingredients and cook on low for 8 hours or until beans are tender. Transfer to a blender or food processor and puree until a few chunks remain but mostly smooth.
- Preheat oven to 350 F. In a small bowl, combine chili powder and coriander. Spread out tortilla chips on a sheet pan and spray with cooking spray. Sprinkle with spice mixture and bake 8 to 10 minutes or until warm. Serve immediately with soup.