There are certain days that I am so busy, that coming home and cooking is the last thing I want to do. On those days, I make something in my nifty Crock-pot.
These past few weeks, we have been getting a lot of rain in the evenings in South Florida. And even though it’s not even close to being cold outside, the weather makes me want something comforting. Namely, soup. I found this great recipe in a magazine called Taste of Home Slow Cooker Classics.
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 TBL olive oil
1 large potato, peeled and diced
1 medium sweet potato, peeled and diced
1 to 2 cloves garlic, minced
3 cups chicken broth
2 medium fresh tomatoes, chopped
1 can (16 oz) kidney beans, rinsed & drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed & drained
2 tsp soy sauce
1 tsp paprika
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp ground turmeric
1 bay leaf
dash cayenne pepper
In a large skillet, saute the onion, celery, & green pepper in oil until crisp-tender. Add the potato, sweet potato, and garlic. Saute 3-5 minutes longer.
Transfer to 5-qt slow cooker. Stir in remaining ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Discard bay leaf before serving.
Serves about 12.
This was so yummy! I ate it with oyster crackers. It also went well as a side to my usual sandwich for lunch.
What are your favorite soups to make in a Crock-pot?