Soups

I am into cooking with my crockpot these days because I have little time to plan and cook meals three times a day. Our breakfast consists of Eggs and veggies, and occassionaly bacon or ham. And now that I am altering my eating habbits, I have been making homemade soups in the crockpot once or twice a week, and living off all the yummy vitamins they contain. The nice thing about the crockpot soups...ingredients can vary and there are no measurements.

Veggie Soup

Veggie broth, about 2 cups
2-4 cups water depending on your preference (I start with 2 cups watter, and add water later in the week)
1 bag frozen mixed veggies (I use corn, peas, carrots, greenbeans, and lima beans)
1 can dark red kidney beans rinsed and drained
2-3 stalks of celery diced
1/2 onion diced
(any other veggies you desire)
Cumin, corriander, and chili power to taste
*I sometimes put in a sirloin steak cut into thirds...the broth tenderizes the meat and it shreds into the soup as it cooks.

Mix in crockpot and heat on low for 6-8 hours.

Chicken Soup

Substitute veggie broth for chicken broth, chicken breasts for steak,and a white bean for the kidney beans. Also omit spices and replace with 1 tbls. Sage, and onion powder.

Crockpot Roast

I am on a strict diet for the next two weeks, eliminating dairy, processed sugar, and most gluten...not full on the gluten elimination yet; however, I did make a very yummy Roast in the crock pot, and served it with home made french fries, and sauteed asparagus.




Crockpot Roast

2 cups beef broth
1 3-4 lb. roast fat trimmed
2 tbls. corriander
2 tbls. Cumin
onion to taste

Put in crockpot and cook on low setting for 7 hours or high for 4 hours.


I cut new potatoes with skins on, into fries, and cooked in hot canola oil.

I sauteed the asparagus in olive oil with fresh crushed garlic, and 1/2 cup of dry sherry for about 20 minutes.

With the left overs I plan on making a soup witht he broth, shredded roast, carrots and celery.