Wednesday, February 11, 2015

Super Slow Cooker Soup Recipes

Slow Cooker Quinoa, Kale and Chicken Soup - Recipe here


It has been raining pretty hard here in SF for the past few days so therefore, it's been major soup weather. I LOVE homemade soup but LORD why is it such a pain to make. Let me tell you, the slow cooker aka crock pot is here to save the day. 

If you're like me, you probably never gave a second thought to the slow cooker, reserving it only for tailgates or other random large batches of meat your husband wanted to cook up. However, after poking around on Pinterest, I found that the slow cooker could be used in a whole new way- to make soups. It makes sense really, normally all of the work behind making soup is all of the maintenance. Take the maintenance out and all you have it prep. Prep I can handle.

Since learning of this new trick, I've make a couple of super easy, healthy, yummy soups. It's been so great to have them on hand for these blustery winter days. Knowing that I can't be the only one dealing with bad weather and little time, I wanted to share these recipes with you. I hope you enjoy them!



Crockpot Minestrone (modified from this recipe)

Ingredients
1 sweet onion, diced
3 garlic cloves, minced
6 carrots, peeled and sliced

3 zucchinis, chopped
1 container sliced cremini mushrooms
1 (28 ounce) can of diced tomatoes
2 (15 ounce) cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
2 cups water
8 ounces of uncooked ditalini pasta
12 thin asparagus spears, stems removed and cut into thirds
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste

Directions
Add diced onions, garlic, carrots, zucchini, mushrooms, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on medium/high for 4-6 hours, stirring once or twice if you can.

About 10-15 minutes before serving, add in asparagus (I like mine with some crunch, add it earlier if you want it softer), spinach, and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. I used about a 1/2 teaspoon of each, but it will depend on the sodium levels in your stock, tomatoes, etc. Serve immediately with additional cheese on top!




Miso Vegetable Soup (modified from this recipe)

Ingredients
4 cups vegetable broth
2 cups water
3 carrots, peeled and sliced
2 heads napa cabbage, shredded (about 2 cups)
2 cloves minced garlic
½ teaspoon minced ginger
1 tablespoon white miso paste

2 tablespoons sriracha (or more or less, depending on desired level of spicyness)
¼ teaspoon salt
1 zucchini, for later - spiralized, julienned, or cut into matchsticks

1 bunch soba noodles

Directions
Add all ingredients except for zucchini and noodles to the slow cooker. Stir to combine and cook on high for 3-4 hours or low for 6-8.


Once vegetables are cooked to desired tenderness, add the zucchini and soba noodles.


Let cook on high for an additional 10 minutes and serve.



If you have any other slow cooker soup recipes I should try, let me know in the comments section!

Xo J

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