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
- A few summer squash, diced
- A bit of chopped onion
- A few cloves of garlic, chopped
- A can of diced tomatoes
- A couple of cans of veggie broth
- A good dose of dried basil, dried oregano, and black pepper
- Salt to taste
- A bag of fresh beans (mine were purple hull beans)
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.