I usually reserve the crock pot for Hany’s dinner. I throw in some chicken, lamb, ground beef or some other meat with some veggies and he’s good to go. I have it easy in that department. But I hardly ever make anything for me because I end up getting sick of it after two days and start force feeding it to anyone who’s hungry. Norah wants a snack? Have some soup! Hany’s hungry after dinner? Here’s some soup! Nevertheless, I decided this month for recipe redux to treat myself to a crock pot vegetarian meal.
I find it hard to create a ton of flavor out of veggies from a crock pot. You definitely need to spice things up. This dish really serves more as inspiration to you than anything else. I just threw in what I had on hand, and so can you! The main template for a vegetarian crock pot stew or soup is liquid + spices + veggies + starch. It’s pretty simple. I used up the last of my California Sweetpotatoes, a bag of frozen spinach, 2 cans of beans, 2 carrots, a can of diced tomatoes and some veggie broth. I seasoned it up with Italian spices and Herbamare salt.
It was pretty cool after a long day to be the one who got to eat from the crock!!
Here’s the full recipe:
Kitchen Sink Crock Pot Soup
- 2 California Sweetpotatoes chopped into cubes
- 1 can Butter beans drained and rinsed
- 1 can Garbonzo beans drained and rinsed
- 2 carrots peeled and chopped
- 1 can diced tomatoes
- 1 bag frozen spinach
- 16 oz organic vegetable broth
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp Italian herbamare seasoning
- Place all ingredients except spinach into crock pot and cook on high 4-5 hours or until potatoes are soft. Add spinach 30 minutes before serving. Sprinkle with Parmesan cheese, if desired.