Vegetable soup happened today. I was all systematic and stuff (which is NOT like me) and had my grocery list organized by aisle thanks to our store’s mobile app. I got home and threw all the ingredients in the crock pot and went about my day.
Sidenote: my crock pot was a wedding gift so it is a smidgen less than 15 years old. It works fine but is a bit smaller than I would like. And is as bare bones as it gets. Low and High are your only options. Is it a terrible sign of getting old that I would really like to receive a new crock pot for any random gift giving occasion that you might be struggling with for moi? That is all.
Anywho, it turned out really yummy and was as easy as it gets for this non-cook. I’m posting the recipe I used here because I will lose the link otherwise and never find it again.
Slow Cooker Hearty Vegetable and Bean Soup
Servings: 6 | Serving Size: 1 1/2 cups | Previous Points: 3 | Points Plus: 3 | Calories: 183 |Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 |Cholesterol: 47 mg | Sodium: 253 mg | Carbohydrates: 17 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 6 g
1 sweet onion, diced
2 cloves garlic, minced (I used about 4 because yum, and vampires)
1 medium sweet potato, peeled and cut into 1” cubes (optional, white or red potato) – (I used red)
2 carrots, peeled and sliced into 1” pieces
2 stalks celery, diced
1 cup whole kernel corn (optional) – (yup, did the corn)
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf (didn’t use because my grocery store didn’t have any)
1/2 teaspoon crushed red pepper flakes, more or less to taste (can be substituted with cayenne pepper)
2 cups frozen or fresh green beans
4 cups vegetable broth, low sodium (chicken broth can be substituted)
¼ cup freshly chopped parsley
1 (14.5 oz.) can diced tomatoes
2 cans cannellini beans, drained and rinsed (navy, black, pinto or chick peas can be substituted) – (I used one can of black and one can of cannellini)
Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.
Note: To make this a meat dish, simply add 1 pound chicken fillets (cut into 1″ cubes) to slow cooker along with the other ingredients.
Tip: If you prefer a thicker soup, near the end of cooking time, remove 1/2 cup of soup (liquid and veggies) and combine with 1-2 tablespoons flour or corn starch, puree and return to the slow cooker. A fork works well to mash the ingredients along with the flour or cornstarch. Be careful not to allow the hot mixture to spin out. Continue cooking until soup thickens, about 15 minutes. Minimum Slow Cooker Size: 4 quarts