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
- 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.
- Slice up all of the vegetables into little bits. Put them into the crockpot to wait.
- Once all the vegetables are prepared, pour in the broth.
- Turn the crockpot onto its Low setting. Let it cook on Low for 8-10 hours.
- 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.