I used to eat meat, and I know that smells good! I want to do something like that veggie, but not sure how???!
Oh veggie soup cooked in the crock sounds gooooood!! So Deena let me ask you something if you don't mind, I'm curious - why did you stop eating meat and if you ate some now would you get sick? Or did you have meat withdrawls? I know that sounds silly but I've heard things like that.
I never did eat much meat, so I didn't really get "withdrawals" like I did when I quit caffeinated coffee! If I ate meat now I have no doubt that I would get sick! Meat is harder to digest, and much heavier, so my tummy would NOT be happy! Oh, I stopped eating meat for health reasons. With possibilities of added chemicals and diseases and stuff, and since I didn't eat much anyway, I just felt it could be much healthier for me to stop. Another thing is that I feel tired a lot, and meat eating just made that worse, since it took so much to digest the meat! I do very fine without it, so I might as well just not eat it now. A lot of places have garden burgers or something like that that I can get to eat. So, how would you make a veggie soup in a crock pot? How do you know how long to set it for?
Thanks for the reply! I was just curious. One night for Bible study a lady made veggie soup in her crock pot and it was so good. I don't know what setting she used or how long she cooked it though. It just had a very large variety of veggies. Another couple made potatoe and leek soup in there crock. Let me tell you I don't even know what a leek is but dang that soup was good!
slow cooker potato soup 6 medium white potatoes, peeled and chopped 2 onions, chopped 1 carrot, peeled and diced 3 stalks celery, diced 1 tablespoon oil-packed minced garlic 4 cubes chicken bouillon 1 quart water 1 tablespoon parsley flakes 1 tablespoon salt-free herb seasoning blend 1 tablespoon Italian seasoning 1 1/2 cups soy milk 2 cups chopped broccoli DIRECTIONS In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning. Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time. Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.
vegetable soup in crockpot CROCKPOT VEGETABLE SOUP Printed from COOKS.COM 2 lb. stew meat, cut up in sm. pieces 1 can sliced carrots 1 can sliced potatoes 1 can tomatoes, cut up 1 can corn 1 c. frozen peas 1 c. frozen lima beans 2 (10 3/4 oz.) cans tomato soup 1 onion, sliced 1 tsp. salt Dash of pepper 1 1/3 c. water 1 bay leaf Combine all ingredients in a crockpot. Cover and cook on low 8-10 hours. Serves 8-10. if you want vegetarian just leave out the meat and put in beans or pasta near the end of cooking time (cooked white beans or kidney beans).
Wow, Amy I how did I know you would come forward with the recipe thanks so much with this cold weather they both sound wonderful thanks for sharing. You know how I love my crockpot.
You can buy bags by Renolds that you can put in the crock pot. I've not tried them, but I guess you just throw them away when you're done, and it keeps your pot clean.
Same here!!! I used to be a total vegan, but it is expensive!!! So now, I do eat turkey/chicken and seafood, but no pork or beef.
I think we'll do spaghetti tonight. DH doesn't much care for it and he's gone (working his last night at the "old" store) and the kids and I love it. SO yeah, probably spaghetti. I think Wednesday may be breakfast night for us, too - unless dh ends up being off of work and then we may go OUT to eat! (And have breakfast for lunch. LOL) One night this week we had fajitas - we like those. yesterday for lunch we had chicken soup with leftover chicken breast, frozen veggies and cream of mushroom and chicken soups. We don't really plan our meals out day by day each week, but we've been buying groceries every two weeks (when dh got paid, but remember that we've moved and changed that now) and get pretty much the same thing every time. SO we probably have about 28-36 meals we repeat monthly. (DH works nights so he's also home during the day, so I cook twice daily every single day - except pay day when we eat out once. LOL)
That sounds just like us. We hardly ever plan a meal. We shop twice a month and buy everything we need to make a variety of things and we pretty much choose daily what's for dinner. For lunch I'll make something quick and easy or the kids have lunchables or soup or sandwiches or something like that. Dh is not usually home for lunch. We also have breakfast for dinner once a week. We go out to eat maybe once a month.
It was very cold today with snow. We had grilled cheese, tomato and noodle soup. After we ate, dh was called out to salt streets. He had a warm belly
I subscribe to a weekly menu plan called menu4moms. You can get it in your email box weekly by going to: http://www.menus4moms.com/ They send you a weekly menu for breakfast, lunch, and dinner. I don't go by it religiously, but they do have some good ideas. And you can click on the link at th bottom of the email to get the recipes for what they have listed. I have made several of the dishes. Also I absolutely LOVE Rachel Ray. I have never actually got one of her meals made in 30 minutes but I am cooking for more than 2 like she does. We had spaghetti last night and Saturday night we had stir fry vegies, rice, and goyzas! They are fabulous. If you have never had them just ask and I will give the recipe. They are like mini wontons and have shrimp, pork, ginger, onion, and cabbage in them. Also called pot stickers but I fry mine instead of steaming them. I like them crispier.
we do stir fry occasionally - when i have too much broccoli and have run out of ideas on using it. LOL We like it, I just don't think to cook it very often. Also we have to be careful on our meals - dh is diabetic and I have high blood pressure; we both have high cholesterol. SO, I seldom cook from a box and use my own seasonings etc, in addition to absolutly balancing the carbs and not using any extra salt or trans and unsaturated fats whatsoever. (So a lot of those recipes which say: a can of this or a packet of that, we just skip.... So okay, I break down and get jarred spaghetti sauce because mine is AWFUL! lol)
