When the weather here in Northern California finally decides to drop below 80 degrees, this potato, corn, and jalapeno soup is one of the first meals I make.
I am a big believer in the slow cooker. I love being able to throw some ingredients in a pot, set it, and forget it. I especially enjoy finding vegetarian friendly crock pot meals, and ones that are not full of beans! Leave it to good ol’ Pinterest to direct me to the original recipe by Sweet Peas and Saffron.
I did make some changes to suit my taste buds. In my opinion, doubling the spices in this soup is a must. The first time I made this, I followed the recipe exactly, and in all honesty, the finished product was a bit bland. On top of the added spices, I also threw in a pinch (I’d estimate no more than 1/4 tsp) of smoked paprika. This really brought all the flavors together. I topped my bowl with some tempeh bacon and chopped cilantro because, why not? Of course, for all of the meat lovers out there, regular bacon would be just as delicious.
So, if you are looking for a vegetarian/vegan friendly, slow cooker recipe, click the link to the original recipe above.