I’ve said it before: I am not a seasonal food person. I think if you like food, you should be able to eat it whenever you want, so that means chili in summer or hot cocoa in spring. However, some things are just the right amount of cozy for certain times of year. Think Christmas cookies or, in this case, crockpot soup.
I love homemade food, but as a working single momma hen, I don’t always have the time to make everything completely from scratch. Even before I was a mom, or when I was a mom but before I was divorced, I didn’t always have the time to make the homemade things I wanted. So, I created some easy hacks to still make the food I wanted without simply making things straight out of a box from the store. This soup is one of those hacks.
If you love a warm bowl of soup on a chilly day (or let’s be honest, any day), this recipe is something you have to try. All you need is a crockpot and the following ingredients:
- one can of beef broth
- 3/4-1 cup of frozen corn
- 3/4-1 cup of frozen green beans
- 3/4-1 cup of frozen peas & carrots
- onion flakes
- salt & pepper
Before you start, I do recommend using liners because they’re not that expensive and they help keep your crockpot a lot cleaner. I didn’t have any in my cupboard when I made this batch, so you won’t see one pictured here, but I do prefer to use them usually!
Go ahead and add all of your veggies to the pot, then pour the broth in. If you pour the broth in first instead, your veggies will cause it to splatter, so I always do my vegetables first. Go ahead and stir everything up so that it’s all mixed together and you don’t end up with a pile of smooshed peas on the bottom.
Add onion flakes and then salt and pepper. Remember you can always add more salt and pepper later, but you can’t take it out once you add it in. My tip is to always salt and pepper moderately in the beginning, and taste test when the dish is closer to done.
Turn your crockpot on low for four hours. If you’re home and able to check it occasionally and stir it up, that’s great. If you’re not home, it should be fine, but I do recommend trying to be home a little before your four hours is up to stir it at least once or twice.
At the end of four hours, your veggies and broth should be hot. This is a great time to test for additional salt and pepper. Then it’s ready to serve alongside a grilled cheese, hot hoagie, or warm Italian or French bread.
Enjoy!
Kate with a Twang 