Another autumn has descended on my hometown, Seattle, Washington. The cool, crisp, sunny days have become what they always do - a mess of flying leaves, damp air and people running from place to place with huddled shoulders.
For me, winter is but a bridge from summer to summer. I don't ski, snowboard, or drive very well in the snow. Rain makes my lawn green for the only seasons that matter. The only thing that keeps me from moving south with the birds is the chance this weather affords me to bring out my crock pot and my vast soup recipe collection. I don't just like soup, stews, chowders, chilis. I crave it. My bones crave it.
I started the season off with a favorite slow cooker vegetable soup. It's easy to doctor and freezes very well. I usually a handful of protein when I bring it to work for lunch. Spicy chicken sausage, chopped smoked turkey and steak all work well.
Old-Fashioned Vegetable Soup
Adapted from "Fresh from the Vegetarian Slow Cooker"
Serves 4-6
Cook Time: 8 hours low/4 hours high
1 T. olive oil
2 medium-sized carrots, chopped
1 medium-sized onion, chopped
1 celery rib, chopped
2 small red potatoes, left unpeeled, diced
1/2 small red pepper, seeded, chopped
4 oz. green beans, ends trimmed, cut into 1-inch pieces
1 large garlic clove, minced
1 can (15 oz) small white beans or garbanzos, drained, rinsed
1/2 c. frozen green peas
Salt and freshly ground pepper
Place the oil, carrots, onion, and celery in a 6 quart slow cooker, cover and cook on High to soften slightly while you assemble the remaining ingredients.
Once prepped, add, the potatoes, bell pepper, green beans, garlic, and stock to the cooker; cover, and cook on Low for 8 hours.
About 30 minutes before you're ready to serve, add the beans and peas and season with salt and pepper. Serve hot.
