Tag Archives: easy soup recipe

Slow Cooker Minestrone Soup

 

Minestrone soup is one of my favorite soups out there. Not only is it packed with veggies, it is also super easy to adapt to whatever odds and ends you have in your refrigerator, and is very filling.

Many soups leave you ravenous a few hours later, but with all the lovely fiber and nutrients from the veggies, and extra staying power from beans and noodles, this hot and hearty soup keeps your tummy from growling all day long.

You can thicken it up easily by pureeing half the beans, or using mashed potatoes rather than chunks of potatoes. Or you can thin it out by doubling up on the stock, adding extra water before serving, or adding extra tomato juice.

I’ve written before how easy it is to make minestrone in ten minutes, but sometimes you want deeper flavors. That is where the slow cooker comes in.

slow cooker minestrone soup

The slow cooker is a great option because you can just “dump and go”, then come home to a delicious smelling house and a hot and ready meal. It’s also great because, unlike a boiling pot on the stove, you don’t need to constantly watch and stir. The soup won’t burn or stick to the bottom, and there’s no risk of boiling over.

And a programmable slow cooker is the best option yet, that way there is no risk of over-cooking it either! But don’t worry, if you don’t have the kind with a timer it will still work just fine.

Leave it on longer, on low rather than high, for the lowest risk of burning or over cooking. You can add the pasta noodles at the beginning, if you want a truly one-step meal and don’t mind soft pasta. If you want “al dente” slightly harder pasta, it’s best to boil it separately and add just before serving.

slow cooker minestrone soup

Ingredients:

  • ~1 cup fresh, canned, or frozen green beans
  • ~1.5 cups cooked pinto beans (or any bean you prefer)
  • 2-3 cloves garlic
  • 2-3 carrots, diced
  • 2-3 stalks celery, small dice
  • 1/2 large white onion, diced
  • 1 can tomatoes (whole, stewed, diced, etc)
  • 2 cups fresh or frozen spinach
  • Either: 1 cup mashed potatoes or 2-3 small potatoes, diced
  • 4 cups broth, stock, or water
  • 1/2 pound pasta noodles, any shape you like

slow cooker minestrone soup

Step 1: Dice up your veggies, by hand or in a food processor.

slow cooker minestrone soup

Step 2: In slow cooker, combine all ingredients (except noodles, if you are cooking them just before serving). Cook on low 6-10 hours, or on high 3-4 hours.

slow cooker minestrone soup

Step 3: When you’re ready for dinner, just boil your pasta according to the directions. I prefer shapes, such as elbow macaroni, shells, or bowties, but any noodle works. Drain, mix in the noodles, and serve!

soup, salad, and smoothie

This soup is hearty enough to be a meal on its own, but it also pairs well with salads, or a nice thick garlic bread for dipping. It is super healthy, vegetarian but meat eaters will also love it, and quite cheap! Especially if you have a garden to get some of the vegetables.

You can easily change it up, for example if you hate green beans but have some fresh zucchini, go right ahead and swap. Bell peppers go great here, and you can use fresh diced tomato or canned or even juice. Or forget the tomato altogether and just use broth, you’re in charge!

Creamy Tomato Basil Soup

 

For those who do not know, late summer is when the garden bounty is rolling in, including tomatoes and herbs like basil. Home gardeners are likely giving away baskets of fresh veggies and herbs to friends, family, and neighbors. Those who know how and have the time & inclination are putting up the excess for the long, cold winter ahead by canning, drying, and freezing.

basil (1)

I planted a few basil seeds in late April, and had no idea they would take off so well! They were tiny seedlings when I had them in a pot in the window, but when I put them outside they just flourished! Now I have a basil bush just outside my front door. It is wonderfully convenient to just run out and grab a few leaves.

This tomato soup recipe is stunningly simple. Don’t let its simplicity fool you though, it is also amazingly delicious. There is nothing quite so amazing as fresh, local produce simply prepared. Orange goo in a can doesn’t even come close.

With only 3 ingredients, this soup is so easy a five-year-old could probably make it. And, honestly, you don’t even need the basil, you can just make a simple creamy tomato soup by leaving it out. I added it because you can only eat so much pesto in one week. 🙂

tomato (2)

And the final bonus, it is both vegetarian and vegan, as well as gluten free! If you just blended it all, I bet it could be made raw too! It is very healthy, as well as Paleo and Mediterranean. There isn’t a diet I know of on which you cannot eat this soup. If you don’t have or don’t like coconut milk, you can omit it for a regular tomato soup, or use cows milk, almond milk, etc instead.

photo

Ingredients:

  • 1/2 can coconut milk (6-7 oz)
  • 4-5 large ripe tomatoes
  • Handful of basil leaves
  • Optional: olive oil, salt & pepper

photo 1

Step 1: Open the coconut milk and mix it up with a spoon. Pour half into a pot and begin heating. Dice up your tomatoes into quarters and add to the pot. Bring to a simmer, and cook for 10-12 minutes.

photo 2

Step 2: You can stop here if you don’t mind your soup a little chunky and don’t want to add basil, it has a nice rustic texture at this point. Would be great served with some whole-grain bread. But if you want it creamy and smooth, pop it into the blender and give it a whirl.

tomato (1)

Step 3: Add the handful of basil, and blend again.

tomato (4)

(Note: be sure to have the lid on the blender firmly. Otherwise, you end up with a hot, orange mess all over your stove. Not that I would know from experience…)

tomato (3)

Pour your hot, finished creamy tomato soup into 2 bowls, top with sea salt & black pepper and a drizzle of olive oil if you like. This makes a little less than 1 quart of soup, and can easily be doubled to use the whole can of coconut milk. Simply add more tomatoes.

Enjoy!

Creamy Basil Tomato Soup

Creamy Basil Tomato Soup

Ingredients

  • 1/2 can coconut milk (6-7 oz)
  • 4-5 large ripe tomatoes
  • Handful of basil leaves
  • Optional: olive oil, salt & pepper

Instructions

  1. Open the coconut milk and mix it up with a spoon. Pour half into a pot and begin heating. Dice up your tomatoes into quarters and add to the pot. Bring to a simmer, and cook for 10-12 minutes.
  2. You can stop here if you don't mind your soup a little chunky and don't want to add basil, it has a nice rustic texture at this point. Would be great served with some whole-grain bread. But if you want it creamy and smooth, pop it into the blender and give it a whirl.
  3. Add the handful of basil, and blend again. Pour the hot soup into two bowls, and top with sea salt & black pepper and a drizzle of olive oil if you like. Enjoy with some fresh whole grain bread or a nice green salad.
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