
I have always thought of soup as a bunch of good ingredients thrown into a pot and cooked for a long, long time until..."voila!"...hearty yummy-ness! But let's face it, often I am really just trying to use up old veggies and make dinner in the 5 minutes before I leave for school in the morning (I love my crock pot!).
Well, the other day I asked Rebecca how she makes the worlds most delicious soups and she told me. Today was the tester. Wow! Now that's soup!
The difference...roasting, boiling down, THEN crock pot magic for hours. In other words, more flippin' dishes...but worth it if you are going for the real thing and you're really in the mood! (Just what all of you with day jobs need...a long complicated recipe! Forgive me, when Silas naps and I am stuck in the house holding the monitor aka "the Hisser", this is a great outlet...cooking, gardening, art projects and messin' around with the blog!)
So this is my usual recipe with roasting added...makes all the difference I think!(And I hear rain is coming...perfect!)
Yummy Slow Veggie Soup (very minetstrone-esque)
First Roast the following at 325 for 45 minutes on a baking sheet with olive oil and garlic brushed over:
8-10 tomatos
carrots
mushrooms
1/2 onion
sweet potato with skin
potato with skin
Then, dump all this into a pot, add 2 cups water salted or 2 cans veggie broth add the following herbs and veggies (all optional):
rosemary, thyme, basil (obviously best fresh but...whatever!)
green beans,spinach,cabbage,zucchini,garbanzo beans,black beans etc. (canned beans for this recipe unless you've got a lot more time!!)
Simmer this uncovered for 2 hours so it boils down to a loverly concentrated stew.
Transfer to crock pot and add 2 more cups salted water or cans veggie broth for at least 4 hours...6-8 is better. (so you can leave the house!)
If this is too stew-like with all the green things floating around and your kids prefer it broth-ier, puree 1/3 of it and dump it back in...sneaky!