Slow Cooker Soups: A Cookbook of Comforting Recipes You Can Prep and Forget by Pamela Ellgen

Author:Pamela Ellgen [Ellgen, Pamela]
Language: eng
Format: epub, mobi
ISBN: 9781647392765
Publisher: Rockridge Press
Published: 2020-07-20T22:00:00+00:00

Tres Chiles Grain Soup

EGG-FREE ● GLUTEN-FREE ● NUT-FREE ● VEGETARIAN

Serves 6

Prep time: 10 minutes / Cook time: 6 to 8 hours

This fiery Mexican grain-based soup showcases the diversity of flavors and levels of heat in three different chiles: poblano, chipotle, and jalapeño. Cool things off by topping the soup with a drizzle of sour cream and diced avocado.

1 (15-ounce) can fire-roasted diced tomatoes

1 cup short-grain brown rice

½ cup pearl barley

1 yellow onion, diced

1 small zucchini, diced

1 carrot, diced

1 cup diced mushrooms

4 garlic cloves, minced

2 poblano peppers, cored, seeded, and diced

1 chipotle in adobo sauce, minced, plus 1 teaspoon adobo sauce

1 jalapeño pepper, minced

12 cups Essential Vegetable Broth or store-bought

Sea salt

Freshly ground black pepper

Coarsely chopped fresh cilantro, for serving

Sour cream, for serving

Peeled, pitted, and diced ripe avocado, for serving

1.Put the tomatoes, rice, barley, onion, zucchini, carrot, mushrooms, garlic, poblano peppers, chipotle and adobo sauce, jalapeño, and broth in the slow cooker. Stir, then cover and cook on low for 6 to 8 hours.

2.Turn off the slow cooker. Taste and adjust the seasoning, if needed. Divide the soup among serving bowls.

3.Serve the soup with cilantro, sour cream, and avocado.

✱Substitution Tip: If you can’t find one of the chiles, consult the Scoville scale, which measures the heat of peppers. Choose one that has a similar heat profile as a substitute.

Per Serving: Calories: 313; Total Fat: 10g; Saturated Fat: 3g; Carbohydrates: 51g; Sodium: 205mg; Fiber: 9g; Protein: 7g

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