Preparing the first dishes in a slow cooker is a continuous pleasure. All that the hostess needs to do is prepare the necessary ingredients, put them in a slow cooker, set the optimal cooking mode. The clever pot will do everything else on his own. You can even forget that a delicious dish is preparing in your kitchen, the slow cooker itself will turn off and invite everyone to the house to the table. Today we offer recipes for making lean soup in a slow cooker. This dish will like all family members equally. Soups in the slow cooker are unusually tasty and light.

Lenten soup in a multicooker with beans

When at home there is a miracle-stone, even a high school student will be able to prepare a lean soup in a slow cooker. We offer to cook light soup according to this recipe. The main ingredient in a lean soup in a slow cooker is beans. Thanks to the special conditions of cooking, in the slow cooker it is cooked faster, it turns out fragrant and soft.

What products do you need to prepare:

• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• beans - 150 g;
• greens (you can take fresh or dried) - to taste;
• butter - 1 tsp;
• salt and black chopped pepper - to taste.

A step -by -step recipe for preparing a bean lean soup in a slow cooker:

1. First, we will prepare the vegetables. We clean the carrots, free the bulb from the husk. Grind the vegetables with a sharp knife. It is recommended not to pass the carrots through the grater, its taste qualities and the shape may change slightly. If you have enough time and it is not difficult for you, then try to chop the carrots with thin stripes.
2. Prepare a slow cooker - put a little butter at the bottom of a dry and clean bowl. Turn on the "baking" mode for 20 minutes. Wait when the walls of the pots begin to warm up and put chopped onions and carrots. Heat treatment time is no more than 15 minutes. During this time, the bow should be browned, and the carrots become soft. This process can be given a little free time and mix the ingredients so as not to miss the moment when the bow begins to fried.
3. After the vegetables are fried, we lower the beans into the multicooker bowl. It must first be soaked for several hours in cold water, and it is best to leave it overnight, then it will prepare faster.
4. Mix the contents with silicone spatula and share water. The amount of liquid will depend on the volume of the multicooker. On average, it is enough to add 2-2.5 liters of water. Switch the slow cooker to the “Extinguishing” mode. Preparation time set - 1 hour.
5. While the beans are cooked, you can prepare potatoes. Peel the tubers, rinse under a stream of cold water and cut into cubes. Who likes the thin strips in the soup more - you can cut the potatoes that way.
6. As soon as the slow cooker notified you of the end of the program, you can open the lid and add potatoes. You can immediately put salt and pepper. Mix the soup and try it if it seemed to you that it is undercorn, do not rush to put salt, let the lean soup in the slow cooker be boiled a little so that each ingredient is saturated with aroma and taste from each other.
7. Install the extinguishing program again. Preparation time set - 1 hour. During this time, a bean lean soup in a slow cooker will be ready.

It remains to pour a fragrant soup on plates, decorate with chopped herbs and you can treat the family members with useful soup.

Lenten buckwheat soup in a slow cooker

Many men believe that buckwheat soup should only be cooked with meat. We will try to convince them of this and offer to cook lean buckwheat in a slow cooker. It is very easy to cook it, but it turns out the first dish is very tasty and hearty.

What products are needed for 5 servings:

• onions and carrots - 1 pc.;
• bulgarian sweet pepper - 1 pc .;
• potato tubers-3-5 pcs.;
• buckwheat - 1 cup;
• bay leaf - optional;
• vegetable oil - to taste;
• salt, ground black pepper - to taste;
• crushed fresh or dry parsley - 1 tbsp.;
• garlic - 1 clove.

Many of us from the school bench remember how a rare soup was served in the dining room for lunch, in which pieces of onion swam and collapsed buckwheat came across. The color of such a dish was not very attractive, and the taste too. Maybe that's why many do not like buckwheat soups?

How to cook lean soup with buckwheat in a slow cooker:

1. Peel the onions and carrots. If you want, carrots can be rubbed on a fine or coarse grater, as you like best.
2. Put a little oil on the bottom of the multicooker bowl. The soup is tastier with butter, but in our case we cook lean soup, so you can fry vegetables in any vegetable oil (sunflower, olive or corn).
3. Activate the "pastries" mode. You can fry vegetables in "Frying" mode. Set the time - 5 minutes. Stir the contents so that carrots and onions are prepared evenly.
4. After 5 minutes, you can add finely chopped pepper. Extend the cooking time up to 5-7 minutes.
5. While the vegetables are stewed, prepare the buckwheat. You can take green buckwheat or fried, there is no difference, but, according to many cooks, the fried buckwheat gives the soup an interesting aroma and beautiful color. Sort buckwheat and wash it in several waters.
6. As soon as you see that the liquid has begun to boil, put buckwheat, mix, close the multicooker lid and leave the ingredients to languish for another 5 minutes.
7. While there is time, you can just do potatoes. Peel it, wash it, cut it into cubes.
8. Add potatoes, mix. Pour water (it is better to add boiling water right away), salt and pepper. Instead of water, you can use vegetable broth.
9. Lenten soup in a slow cooker should prepare under a closed lid in the "extinguishing" or "soup" for 40-50 minutes.
10. 10 minutes before the end of the program, open the multicooker lid, add pepper and herbs.

The finished soup can be poured immediately on plates. Add a little garlic passed through the press to each plate. A clove of garlic can be finely chopped - the taste will not change. Buckwheat lean soup in the slow cooker will turn out to be very fragrant and tasty, it is suitable for those who adhere to a diet for fasting and vegetarians.

Potato lean soup in a slow cooker

This dish has several names: potato, dietary, vegetarian, light. Such lean soup is prepared in a slow cooker very easily, but it turns out rich, satisfying and very tasty.

Ingredients for potato soup in a slow cooker:

• potatoes-4-8 pcs.;
• middle onion;
• carrots - 1 pc.;
• vegetable oil - 1 tbsp.;
• coriander, black pepper and salt - to taste.

Preparation of lean soup in a slow cooker:

1. Pour sunflower oil into the pan, turn on the program "Frying".
2. While the oil is warming up, we clean the onions and carrots. Cut onions with large cubes, three carrots on a medium grater.
3. Fry the vegetables for 7 minutes, first you can close the lid, and then open to periodically stir the contents.
4. While the vegetables are fried, you can have time to clean the potatoes. Cut it with cubes and send it to vegetables.
5. We add water, you can take filtered or well, but it is best to boil it, then lean soup in a slow cooker will prepare faster. We switch the device to the "Soup" or "Extinguishing" mode, the cooking time is 60 minutes.
6. When the soup begins to boil, you can open the lid, add salt and spices. Again, close the multicooker lid and wait for our dietary dish to be cooked.
7. If you think that the soup will turn out to be rare, then 10 minutes before the end of the program you can add a little small pasta. Small horns, spirals or small stars look beautiful in the soup.

We pour hot soup on plates, decorate with herbs and serve with the table with crackers. Enjoy your meal!

Lenten lean soup in a slow cooker

If you have at least once tried to taste this healthy and very tasty soup, you will definitely want to cook it yourself. With the help of a slow cooker, this task can be handled much faster.

What products need to be prepared:

• cherry celery - 1 stem;
• lentils - 100 g;
• average potatoes - 3 pcs.;
• carrots and onions - 1 pc.;
• sunflower oil - 1 tbsp.;
• soy sauce - 1 tbsp.;
• lemon juice - 1 tbsp.;
• salt, black pepper - to taste;
• garlic-1-2 cloves.

How to cook leaning soup from lentils:

1. Rinse the lentils, put in a multicooker bowl, pour 2 liters of water and activate the “Extinguishing” or “Soup” program. Cooking lentils will be 40 minutes. This time may be enough, but it will be better if you open the multicooker lid in 20 minutes and check the readiness of the product. Depending on the variety, this bean culture can be cooked earlier.
2. In the meantime, lentils are cooked, you can prepare potatoes: peel and cut into large cubes.
3. After the potato, the turn of carrots and onions comes. Cut the onion finely, three carrots on a coarse grater.
4. We also wash the celery under a stream of cold running water and cut into cubes.
5. When the lentil is ready - we transfer it to the plate, prepare the multicooker bowl for the next stage of preparing a lean soup in a slow cooker.
6. Pour sunflower oil into the pan, turn on the "Frying" or "Baking" mode for 20 minutes. We wait until the oil warms up and lay out the onion first, then the carrots. When the onion is fried until a golden shade, we put the celery.
7. If you have little time, then after the celery you need to put potatoes in the container and also fry it a little. And you can do otherwise - put the roasting on the dish and separately fry potatoes from all sides. In this case, the soup will have a special taste.
8. Combine all the ingredients, add boiling water, install the "soup" program for 60 minutes.
9. After boiling, you can open the lid and add salt, pepper, soy sauce and lemon juice to the multicooker.
10. When the sound signal sounds, we put the last ingredient that will give our posture soup in a multicooker of piquancy - garlic. You can use both dried and fresh. Skip it through the press or cut it into thin plates.

The interesting taste of a lean soup prepared in a slow cooker will appeal to all your family members. Just try to cook the first dish with a margin so that you have a little more soup to add.

Onion lean soup in a slow cooker

Want to cook a real French dish in your kitchen? Then you need to buy a lot of onions and you can start preparing a lean soup in a slow cooker.

Ingredients:

• onions - 10 pcs.;
• vegetable oil - 100 ml;
• white cabbage - 500 g;
• vegetable broth - 1 l;
• carrots -1 pcs.;
• salt, pepper and bay leaf - to taste;
• flour of wheat higher grade - 3 tbsp.;
• fresh dill - 3 twigs;
• lemon - 1 pc.

How to cook onion lean soup in a slow cooker:

1. Since there is cheese, butter and meat broth in the original recipe for onion soup, we can safely replace the ingredients. For example, instead of cheese, we will add a little cabbage to our lean soup in a slow cooker, we will replace butter with sunflower and meat broth with a vegetable. The taste of the soup will not change from this, it will remain the same fragrant and rich.
2. We clean the bow. This preparatory part is considered the most tearful. Stell yourself. After the beam is freed from the skin, it is necessary to chop it very finely. For these purposes, it is allowed to use kitchen assistants: a combine, blender or a special onion grinder. It doesn’t matter how you chop the onion, it is only important that it is cut very finely.
3. And now we lay the onion in the multicooker bowl, water with sunflower oil (you can take any vegetable oil) and salt. Now we turn on the slow cooker in the "Soup" or extinguishing mode. " We set the approximate time, approximately for 30 minutes.
4. It is necessary to bring the bow to such a state that it begins to be punished-it will become soft and will acquire a beautiful light brown tint. You must not allow the onion to burn, so occasionally we open the multicooker lid and stir. You can switch programs, 10 minutes to finish the onion in the “Extinguishing” mode, and then switch to “heating” mode for 5 minutes. Let's tell you a secret - French cooks spend a few hours on the caramelization of onions! With the help of a slow cooker, this process can be simplified.
5. When the onion acquires a beautiful caramel shade, open the lid and add 1 tbsp. flour. Mix and pour pre -prepared warm vegetable broth. We change the program to the "soup" and wait for the broth to boil.
6. Now you can add chopped cabbage, grated carrots and spices, and then extend the cooking time in a slow cooker for another 20 minutes.
7. It is believed that lean soup in a slow cooker is ready. You can stop there, but we want to prepare a real French onion soup, so we make croutons and very quickly, while they are hot, lubricate one side with chopped garlic. 1 crouton per 1 portion of soup.
8. When the soup is ready, pour it into clay dishes, lay the croutons on top. We wrap the neck of the dishes with foil and send for a few minutes to a hot oven.

Our fragrant, very tasty onion lean soup in a slow cooker is ready. When you pour soup on plates, put in every 1 slice of lemon - it will enrich the taste of the dish. Help yourself!

Lenten soup in a slow cooker with mushrooms

We offer to cook very tasty, and most importantly - a hearty lean soup in a slow cooker with mushrooms and barley. These two ingredients go together well. It is easy to prepare soup in a slow cooker, such a dish can be cooked in the heat or please relatives with hot lean soup in the cold season.

What can we need:

• mushrooms (fresh or dried) - 50 g;
• palovka - half of the measuring glass;
• onions and carrots - 1 pc.;
• medium sizes potatoes - 2 pcs.;
• green onions, dill, parsley - to taste;
• salt, pepper, bay leaf - to taste.

How to cook lean soup in a slow cooker with mushrooms and barley:

1. First, we will do pearl barley. Rinse it well and throw it into a colander.
2. If you have a special mesh for cooking steamed dishes with small holes, then place the barley in it, and pour water into the multicooker bowl.
3. Activate the "Frying" mode and wait for the water to boil. All this time, while the water boils, the barley should be in a colander or grid. Continue to steam the cereal for 20 minutes.
4. While the pearl barley is steaming, it’s just the time to engage in the preparation of mushrooms. Rinse them under a stream of cool water, pour boiling water and leave for 5 minutes. Drain the water, rinse and pour boiling water again. So you need to do it 2 more times, after which transfer the mushrooms to a colander so that the glass is excess fluid.
5. Cut the mushrooms into strips and while put it aside. Mushroom infusion in which mushrooms lay you need to strain.
6. Now you can drain the water from the multicooker bowl, fry finely chopped onions and carrots in sunflower oil in "Frying" mode. As soon as the onion becomes transparent, and the carrots are soft, you can add mushrooms and continue to cook for another 5 minutes. Then transfer vegetables with mushrooms into a separate container to start the next stage.
7. Pour mushroom infusion into the multicooker bowl, add barley, salt and pepper, activate the “Extinguishing” program for 20 minutes.
8. While the pearl barley is cooked, prepare the potatoes: clean and cut it with cubes.
9. When you hear a sound signal, you can add potatoes to barley, carrots with onions and mushrooms. If you like a bay leaf, then add 2 leafs to a lean soup in a slow cooker. Expand the Extinguishing program for another 15 minutes.

When the soup is ready, do not rush to tast it right away, let it “rest” under a closed lid for another 10 minutes. Serve a lean soup cooked in a slow cooker, with black bread and herbs. Help yourself!