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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Chard, Lentil, & Potato Slow Cooker Soup

    Published: Oct 18, 2012 · by Nicole · Updated: Jan 1, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    You're going to love this Chard, Lentil, & Potato Slow Cooker Soup. It's filling, easy to make, and totally healthy!

    Chard, Lentil, and Potato Slow Cooker Soup

    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 my 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!

    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. 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 soup even more filling, but sweet potatoes or butternut squash would probably be just as tasty.

    How to Make Chard, Lentil, & Potato Slow Cooker Soup

    Chard, Lentil, and Potato Slow Cooker Soup
    1. Heat oil in a skillet.
    2. Add veggies and cook until softened.
    3. Add veggies and ingredients to slow cooker.
    4. Cook on low for 8 hours.
    5. Season with salt, pepper, and boiled chard leaves.

    Full directions for how to make Chard, Lentil, & Potato Slow Cooker Soup are in the printable recipe card below.

    Chard, Lentil, & Potato Slow Cooker Soup FAQs

    Chard, Lentil & Potato Slow Cooker Soup

    Why do you love this cookbook?

    The thing I love about Fresh from the Vegetarian Slow Cooker is that the recipes are mostly unfussy. You might have to sauté 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. I want a cookbook I can use, not one with lots of pretty pictures of recipes that are a such pain to assemble that I'll probably never make.

    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 so easy to put together! I could let them cook in the crockpot all day and dinner would be ready when we got home. 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.)

    Fresh from the Vegetarian Slow Cooker

    Can I freeze this soup?

    You can easily freeze this soup. Simply let it cool down a bit, pour it into freezer-friendly containers or ziplock bags, and pop it in the freezer until you're ready to eat it again! I recommend separating the soup into serving-size portions so you don't have to thaw all of your frozen soup when you only want to eat one cup.

    Recipe

    Chard, Lentil & Potato Slow Cooker Soup Recipe

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 8 hours hours
    Total Time: 8 hours hours 20 minutes minutes
    Course: Side Dish, Soup
    Cuisine: American
    Diet: Vegetarian
    Keyword: Chard, Lentil & Potato Slow Cooker Soup, fall soup recipe, slow cooker soup
    Servings: 6 servings
    Calories: 276kcal
    Author: Oh My Veggies

    Ingredients

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

    Instructions

    • 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.
    • 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.
    • 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 leaves well and stir into soup. Season with salt and pepper to taste.

    Nutrition

    Calories: 276kcalCarbohydrates: 50gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1119mgPotassium: 954mgFiber: 15gSugar: 5gVitamin A: 2713IUVitamin C: 29mgCalcium: 50mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    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!

    « Roasted Butternut Pumpkin and Red Quinoa Salad
    Whole Wheat Black Pepper Fettuccine with Baby Artichokes & Making Pasta with my KitchenAid Mixer »

    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews fall, gluten-free, lentils, main dishes, potatoes, slow cooker, soups, swiss chard, winter

    Reader Interactions

    Comments

    1. Samantha says

      September 18, 2014 at 10:32 pm

      Hi!
      I was wondering, could I replace the lentils with, for example white beans instead? Would I have to cook the beans first? I am allergic to lentils but this soup looks amazing! The only beans I can eat are the haricot kind, either black red or white. (So lentils, kidney beans, peas, chick peas are all a no go)
      Thanks 🙂

      Reply
      • Kiersten Frase says

        September 30, 2014 at 4:38 pm

        Yes, you could replace the lentils with white beans, but I think they'd need to be cooked first.

        Reply
    2. Global Diner says

      October 03, 2014 at 11:25 pm

      I cooked the recipe the requisite time but the potatoes didn't end up as soft as I thought they would. Do you think 6 hours at high would be better than 8 hours at low?

      Reply
    3. Shannon says

      November 06, 2014 at 1:22 am

      Looks so yummy! I was wondering if I could sub "small whole green lentils" for brown lentils? I got this bag of lentils at Trader Joe's, and I couldn't seem to find any brown lentils there. But I'm wondering if the green lentils are more likely to turn to mush.

      Reply
    4. Katie says

      January 07, 2015 at 7:37 pm

      Hi! This looks delicious, and I can't wait to try it! One question though; can I use kale instead of chard? My family prefers kale, and it's much easier to get here than chard. If so, can I add the whole bunch of kale (trimmed and torn) to the crockpot, or does kale add the same bitterness as chard? Thanks!!
      ~Katie

      Reply
      • Kiersten Frase says

        January 14, 2015 at 3:11 pm

        Yes, you can definitely use kale! And you can add it directly to the pot.

        Reply
    5. Leena says

      February 13, 2015 at 9:19 am

      I have vegetable stock not broth. What difference will it make if i use the stock? Is only broth recommended?

      Reply
      • Kiersten Frase says

        February 13, 2015 at 2:45 pm

        Vegetable stock and broth can be used interchangeably in most soups - the difference is that broth is seasoned with salt, while stock is not. So you may need to add additional salt.

        Reply
    6. Lauren says

      February 27, 2015 at 1:58 pm

      These comments were most helpful, as I, too, want to use a bunch of kale I bought to make this! Thanks, folks!

      Reply
    7. Doug V says

      May 18, 2015 at 6:51 pm

      Well timed. I made a few adjustments. I cooked it on high instead of low. It was ready in about five hours. I added the chard directly to the pot, instead of boiling it first, in the last 15 minutes. I wasn't concerned about any bitterness it might impart into the soup. I also added fresh thyme. I tasted it after about two hours and found it too bland so I added a pinch (well, two) of herbes de Provence. Very good. Thanks.

      Reply
    8. Sangeetha says

      May 18, 2015 at 10:15 pm

      Hello, could you tell me what percentage of the recipes are tofu or seitan-based? I am not a fan of either and was looking to buy eithe the vegetarian or vegan cookbook by this author. But I cannot figure out how many recipes need these ingredients.

      Thanks!

      Reply
    9. Julie says

      December 01, 2015 at 10:13 pm

      I can't get over how delicious this soup was! WOW! My husband made it last night - well, we put all the ingredients into the crock pot and left it in the fridge overnight, then set it in the morning. We used green lentils because that's what we had, and kale because the store had no chard. Something reminded me of the delicious winter soups I had in Japan years back. So satisfying.

      Reply
    10. Dorit says

      August 13, 2016 at 3:23 pm

      I am looking for foods to freeze. Will this work once frozen?

      Reply
      • Kiersten says

        August 19, 2016 at 8:36 am

        Yes, this soup is freezer-friendly.

        Reply
    11. Breeanna says

      August 21, 2016 at 3:39 am

      How would you cook this recipe without a slow cooker?

      Reply
      • Kiersten says

        August 25, 2016 at 8:56 pm

        Use a large pot and sauté everything in the first step in there, then add the remaining ingredients, bring to a boil, then reduce to a simmer and cook until the potatoes and lentils are tender (probably 20-30 minutes).

        Reply
    12. Wendy says

      February 27, 2017 at 9:46 am

      If using kale, would I want to add it to the pot later as I would the chard or with all other ingredients at the onset?

      Reply
      • Alissa says

        February 28, 2017 at 9:07 am

        I'd add it at the same time - if anything it might just take a minute or two longer to cook.

        Reply
    13. sohani patel says

      August 31, 2017 at 11:24 am

      Just made this for dinner and it was fantastic. I’m not much of a soup eater, but with all of these clean and wholesome ingredients, I will definitely make this again. It is popping with flavor and I feel great about eating it

      Reply
    14. deepika singh says

      September 12, 2017 at 12:00 am

      i'm just curious about texture. and taste. i'm all about everything but they kind of remind me of other soup. like i'm not sure how i would feel. not meant to be rude at all

      Reply
    15. Kathleen East says

      November 27, 2017 at 7:43 pm

      Would love to try this soup so I hit the Print button . . . and nothing happened. I tried it on 2 recipes and got the same result. I'm using Google Chrome. Should I use a different browser?

      Reply
      • Katie Trant says

        December 02, 2017 at 8:34 am

        Hey Kathleen, we've been having some problems with the print button and our IT people are working on solving it!

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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