Sherry A. Phillips

Suspense Author

Crockpot Vegetarian Pot Pie Soup Recipe

crockpot

What is it about winter and snow that makes a person crave a hot, steaming bowl of creamy soup?

I don’t know. However, I do know that as I sat here watching the forecast for more snow yesterday, I started craving a soup I like to make in the winter that’s called, “Chicken Pot Pie Soup.”

But it’s Lent, which means no meat! I started to look at the recipe and realized that not only could I make a vegetarian version, this sucker could be vegan too!

I was so happy to realize I could have this delicious, hearty and creamy soup!

About noon, I pulled out the ingredients and got to work. First, I dumped a bag of organic, frozen mixed veggies into my old crockpot with about 2 chopped onions (I like onions!).

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Then I peeled and diced about 4 potatoes!

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I added some celery, garlic and a 32 oz. box of vegetable broth to the mix!

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I turned the crockpot on HIGH and left it alone except for going over and stirring it around a few times.

About 1/2 hour before we were ready to eat, I mixed up 3 Tablespoons of flour with 2 cups of Almond Milk. Make sure there are no lumps! Pour it into the soup and stir it around.

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While the flour is thickening in the soup and making it into the creamy delicious masterpiece of yumminess, grab a loaf of bread (I got mine from the bakery at the store), slice it down the middle and make yourself some garlic bread!

Pop it in the oven and you will have the perfect crusty bread to dip in this soup.

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Even my kids, who hate to eat their veggies, LOVE this soup! You will too!

Crockpot Vegetarian Pot Pie Soup Recipe

1 bag of frozen organic mixed vegetables (corn, green beans, peas, carrots)
2 medium onions, diced
2 stalks of celery, diced
4 russet potatoes, diced
3 – 4 cloves of garlic, minced
2 1/2 tsp. salt
1 tsp. pepper
1 tsp. thyme
1 32 oz. box of organic vegetable broth
2 cups of milk (either regular or Almond – depending on whether or not you want it vegan)
3 Tablespoons flour (I used all-purpose)

Put all of the first 9 ingredients in the crockpot, set it on HIGH and leave it alone except for the occasional stirring. About 30 minutes before you’re ready to eat, mix the milk and flour mixture until their are no lumps. Stir into the soup and let it cook for 30 minutes more until it is thick and creamy. Serve with some crusty garlic bread. Enjoy!

* Sometimes, making this as a vegetarian dish instead of a vegan dish, try adding a block of organic cream cheese to this soup – it will take it to entirely new level of creamy deliciousness!

** I know I probably don’t need to say this, but please use organic, non-GMO produce if at all possible!

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