Slow Cooker Hot Bean Gazpacho Soup Recipe

2018-11-03
  • Yield : 8 soup bowls
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    260
  • Protein

    12.9 g
  • Carbohydrate

    47.1 g
  • Fat

    3.8 g
  • Cholesterol

    0 mg
  • Sodium

    642 mg

Slow cooker hot bean gazpacho soup recipe. Very delicious vegetarian soup with garbanzo beans, vegetables and lime juice cooked in a slow cooker. Do you like to prepare vegetarian soups in a slow cooker? if so, you may also like Cucumber Vichyssoise with Roasted Red Pepper Swirl:

Slow Cooker Cucumber Vichyssoise with Roasted Red Pepper Swirl Recipe

Yogurt gives this delicious mouthwatering soup a refreshing tang and roasted red peppers add a flavor.

Makes 4 servings

Ingredients: 1½ cups (375 ml) vegetable stock, 1 cup (250 ml) water, 1 cup (250 ml) chopped yellow onion, 1 cup (250 ml) cubed and peeled potatoes, 1 cup (250 ml) sliced peeled cucumber, 1 teaspoon (5 ml) ground cumin, 1½ cups (375 ml) plain yogurt, 2 tablespoons (30 ml) cornstarch, salt and white pepper, to taste, Roasted Red Pepper Swirl (see recipe below)

Instructions: In 4-6 quart (4-6 L) slow cooker, combine all ingredients, except yogurt, cornstarch, salt, white pepper, and Roasted Red Pepper Swirl. Mix well. Cover the pot and cook on high-heat setting for 2-3 hours. Open the lid and stir in combined yogurt and cornstarch, stirring 2-3 minutes.

Remove the vegetable mixture from the slow cooker and transfer to a food processor. process until smooth. Season to taste with salt and white pepper. Stir well. ladle into soup bowls. Spoon 2 tablespoons (30 ml) Roasted Red Pepper Swirl into each bowl and mix, using a knife.

Roasted Red Pepper Swirl Recipe

Makes about 3/4 cup (180 ml)

Ingredients: 3/4 cup (180 ml) jarred roasted red peppers, 1/2 small pickled jalapeno chili pepper, 1 clove garlic, peeled, 2 teaspoons (30 ml) balsamic vinegar, 2-4 tablespoons (30-60 ml) water

Instructions: In a food processor or blender, combine all ingredients, except water. process until smooth. Add water, if needed, to make the desired consistency.

Variation:

Avocado and Chipotle Vichyssoise Recipe

Make recipe as shown above omitting the cucumber. Add 2 medium peeled and pitted avocados, 1/4-1/2 small chipotle chili in adobo, and 2 tablespoons (30 ml) dry sherry to soup in the food processor. process until smooth. Ladle soup into soup bowls and garnish each bowl with 1 tablespoon (15 ml) crumbled feta cheese and fresh chopped cilantro.

More Slow Cooker Recipes

Slow Cooker Hot Bean Gazpacho Soup Recipe

Ingredients

  • 2 cans (15 oz (450 ml) each) garbanzo beans, rinsed and drained
  • 4 cups (1 L) tomato juice
  • 1 cup (250 ml) thick and chunky salsa
  • 1 cup sliced fresh celery
  • 1/2 cup sliced green onions
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons minced roasted garlic
  • 2 oz (60 ml) freshly squeezed lime juice
  • salt and freshly ground black pepper
  • 1/2 cup chopped avocado
  • 1/2 cup peeled and seeded cucumber
  • 1/2 cup (125 ml) reduced-fat sour cream

Method

Step 1

In 4-6 quart (4-6 L) slow cooker, combine all ingredients, except lime juice, seasoning, avocado, cucumber, and sour cream. Mix well.

Step 2

Cover the pot and cook on high-heat setting for 3-4 hours. Open the lid and season to taste with lime juice, salt, and black pepper.

Step 3

Transfer soup in a food processor. Process until smooth.

Step 4

Stir in avocado and cucumber into thesoup. Garnish each bowl with dollop of sour cream.

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