Recipe | Chard, Lentil & Potato Slow Cooker Soup

Chard, Lentil, and Potato Slow Cooker Soup
What’s your favorite cookbook?

I own a ton of cookbooks, but if I had to choose the one I use the most often in my kitchen, it’s Fresh from the Vegetarian Slow Cooker by Robin Robertson. This is the book that has notes scrawled all over the pages and food spatters on the most frequently used recipes. If you’re a vegetarian and you own a slow cooker, you should really buy this book!

Fresh from the Vegetarian Slow Cooker
The thing I love about it is that the recipes are mostly unfussy. You might have to saute some ingredients before putting them in the crockpot, but other than that, things are pretty uncomplicated, which is what I like in a cookbook. I want realistic, everyday meals, you know? Something I can use, not just something with lots of pretty pictures of recipes that are such a pain to assemble, I will probably never make them.

Chard, Lentil, and Potato Slow Cooker Soup
When I was working full-time and going to library school full-time (yeah, that happened), I worked my way through a good half of the recipes in this cookbook. They were easy and I could let them cook in the crockpot all day and dinner would be ready when we got home. And without fail, they were all winners. The best part was that there were always leftovers, so we could have them for dinner the next day or freeze them. The only thing easier than a slow cooker meal is a leftover meal! Or stopping at Chipotle on the way home from work. (Yeah, that happened too.)

Chard, Lentil & Potato Slow Cooker Soup
This recipe is adapted from a kale and lentil soup that’s in Fresh from the Vegetarian Slow Cooker. It’s not super fancy, it’s not a show-stopper, but it’s a delicious, hearty soup for a chilly fall evening. I replaced the kale with chard and used a lot more than the original recipe calls for because we love Swiss chard and if I was buying a whole bunch anyway, why not use it? I even threw in the stems, so nothing goes to waste. I also added some Yukon potatoes to make this even more filling, but sweet potatoes or butternut squash would probably be just as tasty.

Chard, Lentil & Potato Slow Cooker Soup

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: 6

Chard, Lentil & Potato Slow Cooker Soup

A hearty fall soup adapted from Fresh from the Vegetarian Slow Cooker's Lentil Soup with Ribbons of Kale.

Ingredients

  • 1 tbsp. olive oil
  • 1 large yellow onion, chopped
  • 1 celery stalk, sliced
  • 1 large carrot, sliced
  • 2 garlic cloves, minced
  • 1 large bunch Swiss chard, leaves torn into bite-sized pieces and stems sliced
  • 1 c. dried brown lentils, picked over and rinsed
  • 4 medium Yukon Gold potatoes, cut into 1-inch pieces
  • 6 c. vegetable broth
  • 1 tbsp. soy sauce or tamari
  • salt and pepper to taste

Instructions

  1. Heat oil in a large skillet over medium heat. Add onion, celery, carrot, garlic, and stems from Swiss chard. Cover and cook until softened, about 8-10 minutes, stirring occasionally.
  2. Add cooked vegetable mixture, lentils, potatoes, broth, and soy sauce in a 4- to 6-quart slow cooker. Stir to combine, cover, and cook on low heat for 8 hours.
  3. Just before soup is finished cooking, bring a large pot of water to a boil. Place reserved chard leaves in boiling water and cook until tender, about 5 minutes. Drain well and stir into soup. Season with salt and pepper to taste.
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There are affiliate links in this post, so if you click through and buy Fresh from the Vegetarian Slow Cooker, I’ll get a few cents out of the deal. I promise not to spend it all in one place!

Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    That cookbook pretty much stays on my kitchen counter all fall/winter. I cook something from it at least once a week. I’ve made the recipes so many times that I wish she’d put out another one so I could make something new!

  2. says

    My fav cookbook is the vintage copy of The Joy of Cooking I took from my Grandmother place after she passed. It still has her notes in the margins. Love it so much.

    ANd I’m a huge soup fan, this looks glorious.

    • Kiersten Frase says

      My mom has that one too. I think she must have gotten it when she got married, because I remember it being completely yellowed and covered with food spatters. That’s how you know it’s a good cookbook.

    • Kiersten Frase says

      You should get one–they really come in handy! You’d be surprised at how many things you can make in them too. My Thanksgiving dessert is made in the slow cooker!

  3. says

    This sounds like just the kind of hearty and healthy soup you would need after a long day of work! I’ve never owned or used a slow cooker – to me, it’s just one more thing to have to do in the morning before leaving the house, but I guess the trade-off would be worth it if you don’t have time to cook when you get home!

  4. says

    I’m thumbing through Mastering the Art of French Cooking at the moment and love every bit of it that I’ve seen so far! I love slow cooker soups like this – and they’re definitely perfect for the fall/winter season =)

  5. says

    So funny that this was the first recipe in your slow cooker roundup. I automatically was drawn to the ingredients and then I realized it is from on of my favorite cookbooks too. I just made the 3 bean chili last night for dinner…I think that I will make this today!

  6. Anita says

    Ok so I just put this together and there is no way that all those ingredients fit in a 4 – 6 cup slow cooker. I am new to the slow cooker and I have a lot to learn and maybe I’m missing something here…….8 hours……time will tell. I could only fit 2 cups of broth and had to reduce the veggies.

    • Kiersten Frase says

      I made a mistake in the recipe–it should be 4-6 quart, not cup. (I didn’t even know a 4-6 cup slow cooker exists?!) I am so sorry for the confusion! The recipe should still taste good, although it may be more of a stew than a soup with less broth.

      • Jeanine says

        Thank you Kiersten! I made it, skin on the potatoes, and it was a hit! I had my in-laws over and we all enjoyed the soup! My sister-in-law asked for the recipe. : ) I will try it skin off the potatoes just for fun next time…lol.

  7. Jessica says

    This looks amazing, I am making it today!! But I couldn’t find Swiss chard at my store, the closest I could get was kale, which I love and have used in soups before. Do you think this will work OK in this recipe, and should I also sauté the stems?

    • Kiersten Frase says

      Sorry for the delay–I was out of town for the holidays and had limited internet access! Kale would work just fine in this soup, but you’ll want to discard the stems.

    • Kiersten Frase says

      Instead of making the veggies in a skillet, make them in a Dutch oven or soup pot. Once they’ve softened, add the broth, potatoes, lentils, and soy sauce/tamari; bring to a boil, then cover and reduce heat to low. I haven’t made it myself this way so I can’t give you an exact time, but I’d check after 15 minutes–the soup will be done when both the potatoes and lentils are tender. Prepare the chard leaves separately like the original instructions say and stir those in at the end of the cooking time. Hope this helps!

  8. says

    This was fantastic and has inspired me to add that cookbook to my wishlist. I don’t use my slow cooker nearly often enough but every time I do, it reminds me how much I love it. I also really appreciated that you use the chard stems — it always seems so wasteful to me that most recipes instruct us to throw them out.

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