It was cold one day this fall in South Florida, so I made some soup in my slow cooker. I love my slow cooker and love when the temperature drops to use it. For the rest of the nation, now is the time to get out your slow cooker and make this soup!
If you don’t have a slow cooker, you might want to rethink that. I love mine, it provides a lot of flavorful food without a lot of effort. If you are new to slow cooking, here are some tricks for better slow cooking.
What’s cool about this recipe is that you can throw in whatever is around and the slow cooking will blend the flavors into something wonderful. I honestly thought it was better than Panera’s garden vegetable soup, which I really enjoy.
And if you don’t have something on this list, or not enough, or want more of something, it’s customizable. This is just a general outline of how I made it. And I didn’t want to eat all of it so I froze some and it held up fine.
Vegetarian slow cooker soup
Makes 8-ish servings
- 1 cup lentils
- 2 14 ounce cans beans, drained and rinsed (I used pinto and kidney beans but add more water if you use dried beans.)
- 1 14 ounce can diced tomatoes (put liquid into slow cooker)
- 1 onion diced
- 3 stalks celery diced
- 2 carrots diced
- 1 squash diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 4 cuts vegetable broth, water or a combination
Stir all ingredients together in the slow cooker. Cook on medium heat for about 8 hours.
What is your favorite cold-weather food?