The Best Chocolate Cake Ever
That’s what it was called on the website where I…
My friend Courtney has shown me the light. She uses her crockpot to cook all sorts of things, from soups to stews to lasagnas. I use mine for beans. And that’s it.
I decided to expand my crockpot repertoire, so last week I threw a bunch of veggies in the crockpot and voila! We had this lovely soup for dinner. I think the best thing about it is walking in the door after a long day at work and smelling those lovely aromas, and knowing that dinner is already done.
I don’t have a real recipe for this one, since I kind of just kept tossing things in the pot until it was full, but here are the basics:
Summer Squash and Bean Soup
Stir it up, turn it on, and let it cook. I cooked mine on low for about 5 hours, but I think having it on high would have been fine. I would have liked everything to be a bit mushier, but I tend to like my veggies soft.
We served this over a scoop of rice and topped it with Parmesan cheese. It made quite a bit, though…I have to learn that I don’t have to fill the crockpot to the top. :)
Makes 6 to 8 servings.