VEGAN SLOW COOKER TORTILLA SOUP WITH WINTER SQUASH

Well hello, friends! It’s been a little while hasn’t it? I’ve been spending the past few days soaking up some much needed rest and relaxation in the prairies with my family. In fact, I’m typing to you from my childhood home in rural Alberta! I shot these images and finalized the recipe last week before we hit the road on Friday and headed east to spend the holidays with family and friends. I’m fully embracing these slow, cozy, lazy days between Christmas and New Years Eve and wanted to get this post out for you — I know I’m always craving some major fruits and vegetables after a few days of holiday indulgence! Tonight I’m thrilled to bring you my Vegan Slow Cooker Tortilla Soup with Winter Squash — a no fuss recipe packed full of nourishing, plant based ingredients that eats like a meal!

If this crazy cold snap has you craving some healthy comfort food, whip out your slow cooker and transport yourself to Mexico with my Vegan Slow Cooker Tortilla Soup with Winter Squash! Still entertaining company or hosting family during the holidays and need a break from leftovers? This vibrant recipe comes together with pantry staples, seasonal produce and minimal effort! Hearty winter squash, brown rice, protein packed black beans, bright cherry tomatoes, sweet orange peppers, yellow onion, garlic and a mosaic of spices infuse a tomato and vegetable stock base with feisty mexican flavour — topped off with creamy avocado, crispy corn tortillas, cilantro and a drizzle of Tahini Lime Crema. Jump start your New Years resolutions by treating your body to a bowl of wholesome, post holiday, cold weather comfort!

VEGAN SLOW COOKER TORTILLA SOUP WITH WINTER SQUASH

I’m relatively new to the slow cooker world. Actually, it was this time last year that I picked up our first slow cooker — there was a great Boxing Week sale in my hometown and my Mom was shocked that I’d never owned one. Admittedly, it sat in the box for the first few months of 2017, but after a few underwhelming slow cooker meal attempts, I really started to get the hang of it. Although you’ll definitely see more slow cooker recipes roll out in 2018, my Vegan Slow Cooker Tortilla Soup with Winter Squash was a smash hit that came together pretty quickly (in fact, we ate the last batch before I could photograph it!). I’ve always loved tortilla soup and created this recipe a couple of months ago to help keep us nourished during the pre holiday hustle. It couldn’t be easier to make and it’s absolutely delicious — plus it feeds a crowd and freezes well!

This plant based take on a Mexican classic allows seasonal produce to shine by incorporating an unlikely ingredient — winter squash! I stumbled on this beautiful Blue Hubbard Squash at a local market and it was sitting on the counter while I was developing this recipe — so I decided to throw it into the mix and was thrilled with the results! Winter squash is brimming with vitamins A, B2, B6, C and K, dietary fiber, manganese, copper and potassium, plus it’s inexpensive, keeps for months and is readily available. Feel free to use your favourite winter squash variety in this recipe!

Ingredients

Yield: 1 Crockpot full

Vegan Slow Cooker Tortilla Soup

• 4 cups whole stewed tomatoes
• 6 cups vegetable broth
• 2 cups winter squash
• 1/4 cup brown rice
• 1 19 oz can black beans
• 1 pint cherry tomatoes
• 1 orange pepper
• 1 yellow onion
• 3 cloves garlic

Seasoning

• 1 tbsp Himalayan pink salt
• 1 tsp paprika
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp crushed Chile de árbol (or crushed red pepper flakes)

Optional Garnish

• Corn tortillas (plus extra virgin olive oil for frying)
• Cilantro
• Fresh lime
• Tahini Lime Crema (a clean, vegan alternative to crème fraîche and one of my favourite recipes!)

Instructions

1. Blend your whole stewed tomatoes with your vegetable broth until smooth. Transfer to slow cooker.

2. Add brown rice and rinsed black beans to slow cooker.

3. Chop winter squash and orange peppers into 1″ pieces. Mince onion and garlic. Halve cherry tomatoes. Transfer to slow cooker. 

4. Add seasonings and spices to the slow cooker.

5. Place the lid on your slow cooker and set to cook on high for 5 hours, or low for 7 hours.

6. Prepare your garnishes. Pan fry corn tortillas in 1 tbsp of olive oil and season with salt and pepper. Flip every 2 minutes or until golden brown. Crop cilantro, cut lime wedges and avocado slices. If desired, prepare Tahini Lime Crema. After corn tortillas have cooled, slice into thin strips.

7. Ladle Vegan Slow Cooker Tortilla Soup with Winter Squash into bowls. Top with desired garnishes and serve immediately!

Print

VEGAN SLOW COOKER TORTILLA SOUP WITH WINTER SQUASH

Prep Time

10 mins

Cook Time

5 hrs

Total Time

5 hrs 10 mins

 

Tonight I’m thrilled to bring you my Vegan Slow Cooker Tortilla Soup with Winter Squash — a no fuss recipe packed full of nourishing, plant based ingredients that eats like a meal! If this crazy cold snap has you craving some healthy comfort food, whip out your slow cooker and transport yourself to Mexico with this easy vegan recipe. This vibrant recipe comes together with pantry staples, seasonal produce and minimal effort! Hearty winter squash, brown rice, protein packed black beans, bright cherry tomatoes, sweet orange peppers, yellow onion, garlic and a mosaic of spices infuse a tomato and vegetable stock base with feisty mexican flavour — topped off with creamy avocado, crispy corn tortillas, cilantro and a drizzle of Tahini Lime Crema.

Servings: 12

Ingredients

Vegan Slow Cooker Tortilla Soup

• 4 cups whole stewed tomatoes
• 6 cups vegetable broth
• 2 cups winter squash
• 1/4 cup brown rice
• 1 19 oz can black beans
• 1 pint cherry tomatoes
• 1 orange pepper
• 1 yellow onion
• 3 cloves garlic

Seasoning

• 1 tbsp Himalayan pink salt
• 1 tsp paprika
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp crushed Chile de árbol or crushed red pepper flakes

Optional Garnish

• Corn tortillas plus extra virgin olive oil for frying
• Cilantro
• Fresh lime
• Tahini Lime Crema a clean, vegan alternative to crème fraîche and one of my favourite recipes!

Instructions

1. Blend your whole stewed tomatoes with your vegetable broth until smooth. Transfer to slow cooker.
2. Add brown rice and rinsed black beans to slow cooker.
3. Chop winter squash and orange peppers into 1″ pieces. Mince onion and garlic. Halve cherry tomatoes. Transfer to slow cooker.
4. Add seasonings and spices to the slow cooker.
5. Place the lid on your slow cooker and set to cook on high for 5 hours, or low for 7 hours.
6. Prepare your garnishes. Pan fry corn tortillas in 1 tbsp of olive oil and season with salt and pepper. Flip every 2 minutes or until golden brown. Crop cilantro, cut lime wedges and avocado slices. If desired, prepare Tahini Lime Crema. After corn tortillas have cooled, slice into thin strips.
7. Ladle Vegan Slow Cooker Tortilla Soup with Winter Squash into bowls. Top with desired garnishes and serve immediately!

SHOP THE POST

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Indian Summer Vegan Chili

I hope you’re all enjoying your holidays! If you try my Vegan Slow Cooker Tortilla Soup with Winter Squash, please let me know how you liked it! Leave me a comment, or tag me on Instagram, Twitter or Facebook. You can use the hashtag #justinecelinarecipes in your recreations so I can find them — I seeing your beautiful recreations! I also have a Pinterest board for my recipes if you’re looking for more plant based culinary inspiration. Enjoy the last few days of 2017, friends — thanks so much for stopping by!

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