Baby, it’s cold outside! What’s a shivering girl to do? We’ve been leaving our faucets dripping at night to protect against our pipes freezing. I put the flannel sheets on the bed, and I’m drinking my fair share of hot coffee and tea to fight the bone-chilling cold! When the weather is cold, my favorite meal is soup and bread. Not only is a hearty soup filling and comforting, but this recipe is also good for your budget and your body. And while I don’t aim for a gluten-free kitchen, this recipe fits if that’s what you prefer.
Slow Cooker Gluten-free Vegetarian Soup
Combine all ingredients in your slow cooker. Cover and cook on low for 10 hours. Serve with a generous dollop of sour cream on top. This pairs well with a thick slice of honey wheat bread. (Makes about 6 servings)
- 2 cups of beef bouillon
- 2 – 15 oz cans of black beans (rinse & drain)
- 2 T. minced garlic
- 1 dozen baby carrots, sliced
- 2 celery stalks, sliced
- 15 oz crushed tomatoes
- 2 tsp. Italian seasoning (or a combo of oregano + basil)
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/2 of a red or orange pepper, chopped in small pieces
- 1 can of white corn (rinse & drain)
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