Lazybum Recipes: Crockpot Winter Vegetable Soup

Do you know what I like? I like crockpots. They allow me to put in a mere 5-30 minutes’ effort in the morning, and then I feel like the most magnificent of chefs in the evening when there’s a delicious dinner already hot and prepared.

Here’s a very easy crockpot pseudo-recipe that I like to do during wintertime. It evolved from this recipe for Slow Cooker Winter Vegetable Stew, but in its current state, it has diverged away from its stew origins into a very simple, relatively nutritious, big ol’ splash of soup.

This is not a recipe of “use exactly these proportions upon pain of death;” instead, it’s more of a recipe of “go find some nice vegetables and then put them into broth.” Every time I cook this, it’s almost entirely improvisational. Are there no leeks in the store? Is there a nice winter vegetable not listed in the recipe that you think might be good for soup? Then ignore or modify the recipe freely.

Crockpot Winter Vegetable Soup

Ingredients:

  • 4 medium waxy or all-purpose potatoes, cut into 1/2-inch pieces
  • 3 stalks celery, cut into 1/2-inch pieces
  • 4 carrots, cut into 1/2-inch pieces
  • 2 parsnips, cut into 1/2-inch pieces
  • 2 leeks, cut into 1/2-inch pieces
  • any other vegetables that appeal to you, cut up small
  • 12-18 ounces chicken or vegetable broth
  • Other ideas: 1 onion, 1 can pinto beans, 2 sliced tomatoes, a mess of kale or chard … or anything else you like.

Note: Remember, improvise freely! Add in sweet potatoes, or subtract the parsnips, or use twice the amount of carrots specified. Go wild with veggies.

Instructions:

  1. Slice up all of the vegetables into little bits. Put them into the crockpot to wait.
  2. Once all the vegetables are prepared, pour in the broth.
  3. Turn the crockpot onto its Low setting. Let it cook on Low for 8-10 hours.
  4. To serve: ladle into soup bowls, possibly with some nice gluten-free crackers to dip into it. For leftovers, once soup gets boring: try spooning it over cooked (GF) pasta, or mixing it with tomato sauce.

7 thoughts on “Lazybum Recipes: Crockpot Winter Vegetable Soup

  1. I am really impressed! What breed of slow-cooker do you have? Your diced veggies are a work of art. I’m off tomorrow to the Cape, to Jay. He reports receiving fresh scallops from a fisherman friend, which we will enjoy –plus lobster and oysters! Drool! I love you, G.

  2. Heck, I don’t even really truly know the difference between a stew and a soup. And the idea of keeping something on the stove (or in this case plugged in) all day long makes me nervous. Either way: yummmmm! Do you know what a tajine is? Here: http://en.wikipedia.org/wiki/Tajine I had one and loved it and then broke it. May be up your alley-it’s quicker, but it sounds like much of the pleasure for you is in the big reveal in the evening. The website that you linked us to-what are they about? I like the sound of veggies being chopped on a wooden cutting board.

    1. I believe a stew is a thicker thing, and sometimes heartier (perhaps more meat?), while a soup is thinner. When I first made this recipe as a stew, I had to add cornstarch to thicken it.

      I did not know what a tajine was, but now I want to try one!

      The website I linked to: I dunno what they’re about. I just found a slow cooker recipe there, via Google.

  3. Well, I just think this is a great thing, to have your lazybum recipes. I used to have a crockpot but I don’t any more. Did I give you mine, in fact? I don’t think so. I like your pristine photo, too, of all those obedient, pacified veggies ready to cooperate with whatever you subject them to.

    I would like to add to Eleni’s idea: I, too, like the sound of veggies being cut up, as long as they’re being cut up by someone else.

    Talk about lazy bum.

    1. Nope! I got my very own crockpot, from a store, a few years ago. I fink.

      I think you’re onto something, the sound of veggies being chopped by someone else. Perhaps those relaxing-sound-machine-makers ought to add that into their repertoire.

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