I don't know about you, but I've been craving soup lately. Honestly, this past week has been one very delicious adventure but I'm a little bit sick of eating Christmas leftovers right now. Instead, I've decided to make a dish that's lighter but is still going to not only taste great but be good to warm me up as winter gets colder.
This slow cooker Latin-spiced cauliflower and bean soup is exactly what I'm craving, actually. I love having cauliflower again after last week's slow cooker spicy vegetarian chili success. It was actually SO good in that dish that I decided to do it again to GREAT results. I mean, this dish is just amazing and I love it. Trust me and make it very, very soon for your whole family.
Read more ¿Qué más? Latin slow cooker recipe: Easy traditional Cuban black bean soup (EXCLUSIVE RECIPE)
Slow Cooker Latin-spiced Cauliflower & Bean Soup
Prep: 10 minutes
Slow Cook: 8 hours on Low
Yield: 8 (1 cup) servings
Ingredients:
2 tablespoons olive oil
1 cup sofrito (buy it or make it yourself)
3 carrots, chopped
4 celery sticks, chopped
1 can (1 pound) cannellini beans, drained
1 head cauliflower, chopped
1 can (15.5 ounces) fiesta corn
3 teaspoons adobo (buy it or make it yourself)
1 teaspoon dried bay leaf
1 teaspoon dried chives
1 teaspoon basil
1 teaspoon parsley
1 teaspoon celery seed
1 teaspoon thyme
6 cups of water
1/2 cup fresh dill
salt & pepper, to taste
Directions:
Coat the inside of your slow cooker with the olive oil, then put in the sofrito, carrots, celery sticks, cannellini beans, cauliflower and corn. Top with the dried spices and then carefully pour in the water. Finally, top with fresh dill and salt and pepper, to taste. Set your slow cooker for 4 hours on High or 8 hours on Low. Finally, season more to taste and serve it for the whole family.
Image via Irina Gonzalez/flickr
