We have been together for a year now and I think it’s serious. You have your faults (like being a pain to clean), and you aren’t in as good of shape as when we met (hello large crack in the plastic, and chip in the ceramic insert) but we love each other amidst both of our imperfections. I guess I am saying it first, I love you slow cooker.
This week I learned that it can make vegetable soup and not turn it to mush, even after many many hours. I have been trying to eat less meat lately so a vegetarian soup on another cold day is a really good option. Plus, hello cheap! This batch made two dinners and 4 lunches. Very economical.
Slow Cooker Vegetable Soup with Black Eyed Peas
(makes ~6 servings)
1 small red onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1/2C chopped carrots
2 stalks celery, chopped
1/2 dozen green onions, chopped
1 small zucchini, chopped
1/2 head of green cabbage, shredded
any leftover vegetables (I had some mushrooms)
1 large can crushed tomatoes
1L chicken or vegetable stock
1t salt
healthy amount of fresh pepper
1C water
2t oregano
3 fresh rosemary sprigs
1t hot chili flakes
1 1/2C cooked or 1 can rinsed black eyed peas
Combine all ingredients except peas in slow cooker and cook for 6-8 hours. Within the last 2 hours before you are ready to serve add the peas. Taste and correct for seasoning and remove rosemary sprigs. Serve.
Note: Because of the acidity in the tomatoes you can probably put the peas in earlier but I only put mine in about 2 hours before, so I haven’t tried it.
Similar Recipes:
Red Lentil and Yam Curry
White Bean Chili *Slow Cooker*
Cassoulet with lots of Vegetables
{ 4 comments… read them below or add one }
Slow cookers just make life all the more better, don’t they? This looks fabulous!
Sounds good, very, very good!
This recipe looks very good and the photos are great.
I’m from Portugal and my blog it’s about portuguese food, do you know portuguese recipes? you must visit it.
Cheers,
Amélia
slow cooker…slow cooker… i love it too