I *heart* my crockpot

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.

Source: poco-cocoa

2 responses to “I *heart* my crockpot”

  1. I think I’d heart to have a crockpot now.

  2. I just discovered your blog…through the CLBB in the ice cream thread so I said I would come and take a peek…I just want to say that I love your blog…great recipes (love the mexican ones since my hubby and I are addicted to any spanish and latin american food) and I love the format! Keep up the good work! 🙂

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