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Fall Color Crockpot Soup

Leek, Lentil, Carrot, Sweet Potato… Warm + Easy Fall Soup

Fall Color Soup


1 Large Leek

1 Sweet Onion

3TBSP Olive Oil

saute these three ingredients together until onions start to turn clear, about 3 minutes.

1 Sweet Potato, diced into small cubes

3 ears of corn, kernals cut off

6-8 small carrots, thinly sliced

1/4 cup of each of the following:

green split peas

yellow split peas



2 TBSP dried parsley or 1 TSBP fresh chopped parsley

1 tsp cumin

1 tsp corriander

1 tsp thyme

9 cups vegetable stock (tip: if you don’t have homemade vegetable stock on hand, I personaly love “better than Bullion” vegan vegetable base.  Use 2 TBSP for 9 cups of water; slightly less if you want a less salty soup.)

To Prepare:

Place Leek and onion mixture on the bottom of a large crockpot.  Layer the rest of the ingredients on top, including spices.  Pour vegetable stock over everything.  Cover and cook on high for 3-4 hours or low for 6-7 hours.  The corn stays crunchy; the sweet potatoes and barley make the soup very creamy feeling without having to blend or puree anything.

My kids love this rich and tasty soup as is — if your family likes things with more kick, try adding your favorite hot pepper.  Not too much! – the flavor will intensify in the crock pot.


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2 Comments to Fall Color Crockpot Soup

  1. Betty P.'s Gravatar Betty P.
    November 1, 2010 at 12:13 pm | Permalink

    This soup is a hit for me! I didn’t have barley or split peas or a crock pot on hand so substituted brown rice and black beans along with all other ingredients. Cooked on low for a about 3hrs. Friends enjoyed the combination. Thanks.

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