Rating: 4 stars
38 Ratings
  • 5 star values: 11
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 1

This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!

Recipe Summary

cook:
8 hrs
total:
8 hrs 30 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.

    Advertisement
  • Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

Nutrition Facts

320 calories; protein 9g; carbohydrates 53.1g; fat 10.5g; sodium 1492.6mg. Full Nutrition
Advertisement