Soup is one of my favorite foods. It’s so comforting and doesn’t take up you whole evening to make. I make most of mine in a slow cooker so it can cook all day without me. But even stove top soups are pretty quick.
This year try doing the prep for your soup the night before while you have someone else wash the dishes. Store the veggies in the fridge and you can have a little less to do while you’re making dinner.
Here’s my latest favorite Slow Cooker Soup. It’s cooked in the slow cooker and it freezes well for a lunch or dinner later in the month.
Roasted Asparagus Soup may seem an odd addition in the middle of winter, but you can always get frozen asparagus. I keep a bag in my freezer year round!
Curried Carrot Soup has some coconut milk and cashew butter in it to turn those extra carrots into an amazing dinner.
I love the idea of this curious Soup. But some of the green comes from the kale and the richness is from some coconut milk.
Here we are back on another Slow-Cooker Recipe. This time it’s a time honored one from Ricki’s Dad. It’s full of root veggies, cabbage, lima beans and adds in some oat groats. This is a hearty vegetable soup that’s made for this time of the year.
What’s your go-to soup? Do you use a slow cooker?