Yep, it’s still August. And yes, I know using a slow cooker in the summer isn’t necessarily the norm, but I’ve got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home around dinnertime. I didn’t have time in the afternoon to cook, so I threw together this soup in the slow cooker and voila, dinner was made. Sure, they were glad to see me when they got home, but I also think the savory aroma of the soup lured them inside. You certainly don’t need to use a slow cooker for this recipe, a regular soup pot would do. I chose this method based on the time I had and the fact that it could just simmer away until the backpackers arrived home—whenever that was going to be. The soft avocado and crunchy tortilla strips are great toppers for this soup—the best of both worlds (texture-wise). The Field Roast has all the seasoning, so there’s no need for a long list of spices, however, if you choose to sub in another meat alternative, I suggest adding chili powder and oregano in addition to the cumin. The cilantro and dollop of sour cream completed this spicy, savory soup.
INGREDIENTS:
1 large onion, chopped
1 Tbs olive oil
2 cloves garlic, minced
2 Field Roast sausage links, Chipotle flavor
2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
1 6-oz can tomato paste
1 15-oz can black beans, drained and rinsed
2-3 jarred roasted red peppers, chopped
4 C vegetable broth
2 Tbs lime juice
1 Tbs agave
1 tsp cumin
Salt and pepper, to taste
Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips
DIRECTIONS:
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
Add everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
Top individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!
- 1 large onion, chopped
- 1 Tbs olive oil
- 2 cloves garlic, minced
- 2 Field Roast sausage links, Chipotle flavor
- 2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
- 1 6-oz can tomato paste
- 1 15-oz can black beans, drained and rinsed
- 2-3 jarred roasted red peppers, chopped
- 4 C vegetable broth
- 2 Tbs lime juice
- 1 Tbs agave
- 1 tsp cumin
- Salt and pepper, to taste
- Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips
- In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
- Add everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
- Top individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!
That looks super tasty. I don’t have a slow cooker, but might have to wing a stovetop version.
Thanks! And absolutely, a regular pot will work just fine. I only used the slow cooker because I couldn’t stick around to cook the soup and have it ready in time for dinner.