Slow Cooker Veggie Chicken Soup
Author: 
Recipe type: Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 12 oz. pkg. Beyond Meat Chicken Free Strips - diced
  • 1 large potato - baked - cut into cubes
  • 1 cup Farro
  • 1 can green chile ( I used Hatch Chiles)
  • 1 can black beans - drained - rinsed
  • ½ onion - diced
  • 1 large carrot - thinly sliced (or ½ can pre-cooked carrots)
  • 2 bell peppers ( I used 1 red & 1 green) chopped small
  • 4 cups baby spinach
  • 1 Tbsp. garlic - minced
  • 1 container vegetable stock (about 6 cups)
  • 1 Tbsp. lime juice
  • 1 Tbsp. parsley - fresh - chopped
  • 1 Tbsp. basil - fresh - chopped
  • ¼ Tsp.- paprika
  • ¼ Tsp. - whole mustard seeds - crushed
  • ¼ Tsp.- ginger
  • ¼ Tsp. - red pepper flakes
  • Salt & Pepper to taste
Instructions
  1. Bake potato then let cool
  2. Use a splash of olive oil in a hot skillet to cook the onions and garlic. 3 - 5 minutes. let cool
  3. Add all ingredients except spinach, basil, and parsley, and spiced to slow cooker
  4. Low setting = 8 hours/ Medium setting = 5 hours/ High setting = 3 hours
  5. minutes before end add spinach and stir in spices.
  6. Garnish bowls with basil & parsley
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/slow-cooker-veggie-chicken-soup/