This recipe is in honor of Jeanne, the amazing super-woman of the Wood River Valley. She is a vegetarian and is getting to know (and hopefully love) her slow cooker. I’ve adapted the Thai Chicken Soup recipe to be vegetarian. I hope you enjoy it!
This recipe follows Nurture’s Recipe Framework for a Slow Cooker and can be easily modified.
Combine in slow cooker—this makes a lot! (Great for freezing left-overs for a later day when you don’t want to cook):
-1 can pinto beans
-1 large bunch of bok choy, washed and roughly chopped
-1 medium yellow onion
-1 pound mushrooms of any choice (wild mushrooms are amazing), washed and sliced
-1 bag (16 oz) frozen broccoli, or use fresh
-1 bell pepper (yellow, orange or red), washed, de-seeded and chopped
-1/2 pound of carrots, peeled and sliced
-2 leeks, washed and chopped
-1 TBS coconut oil
2 TBS lime juice
-2 tsp red curry paste
-1 teaspoon each of ground coriander and cardamom
-3 32 boxes veggie broth
-2 cans (14 oz) coconut milk
Cook in slow cooker* on high for 4-6 hours or on low for 8-10 hours.
Noodles, if using: cook according to package. Drain and mix noodles into soup prior to serving, or add separately to each bowl.