Asian Sugar Snap Pea Soup for Crockpot / Slow Cooker

Source: http://www.crock-pot.com/Recipe.aspx?rid=1026

Servings: 2-4

Cook Time:
5-6 hours on LOW
2-3 hours on HIGH

Slow Cooker:
4 – 4.5 Quarts
5 – 5.5 Quarts
6 – 6.5 Quarts

Ingredients

  • 2 tablespoons peanut or canola oil
  • 2 green onions, chopped
  • 4 to 5 potatoes, coarsely chopped
  • 1 medium carrot, peeled and sliced thin
  • 1 stalk celery, sliced thin
  • 1 leek, sliced thin
  • 2 cups broccoli, washed and cut into florets
  • 1 tablespoon lemon juice, fresh-squeezed
  • 1 tablespoon soy sauce
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon horseradish, pure prepared
  • 1/8 teaspoon cayenne pepper
  • 5 cups water
  • 1 cup sugar snap peas, fresh, shelled, rinsed and drained
  • 4 cups brown rice, steamed

Directions

  • In a skillet placed on stovetop set to medium heat, add the oil, onions, potato, carrot, celery, and leeks. Sauté the vegetables for 10-12 minutes, or until they begin to soften.
  • Transfer the stoneware to the slow cooker heating base. Add the sautéed vegetables along with the remaining ingredients (except sugar snap peas and rice).
  • Cover and cook on High for 2 to 3 hours or on Low for 5 to 6 hours.
  • Fifteen minutes before serving, add the sugar snap peas and stir well. To serve, portion the rice into 4 bowls. Ladle the soup over the rice and serve immediately.
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Asian Sugar Snap Pea Soup for Crockpot / Slow Cooker
Course: Soup

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