Saturday, October 8, 2011

What's for Dinner? Crock Pot Edition

I've always loved cooking in the crock pot - especially pot roast (as my mouth waters), but I've come to actually rely on my crock pot in the last 6 months because the following scenario doesn't work well. Take my advice.

Hungry baby + breastfeeding mama + hungry five year old + tired daddy = late dinner + cranky family.

TOTALLY.NOT.FUN.

For my first recipe, I'm not sharing my prize winning pot roast ... I'm going to share a soup recipe with healing powers. I love this soup because it's so colorful. Not only do I love to cook in the crock because it's low maintenance, but I love it because it fills your home with an aroma unlike any other. 

I feel really bad because I was in a hurry and didn't take any prep pictures but I snagged one before dinner while it was still in the crock.

"Everything but the Kitchen Sink" Vegetable Soup

White peas (any amount is fine)
1 large potato, skinned and diced
1-15 oz can of green beans, kitchen cut
1-15 oz can diced tomatoes, unflavored
1-15 oz canned limas, drained
 1-15 oz can whole kernel corn
1-8oz can carrots
1-16 oz bag frozen okra
3 slices bacon, cooked and drained
1 lb ground beef, cooked and drained
salt, pepper and onion powder to taste

Throw all ingredients, except potato, into the crock pot and cook on low all day. Add potato 3 hours before serving. Otherwise they will become mushy and fall apart. If time doesn't permit you to do that you may boil potatoes for 30 minutes and add right before serving, but it will not taste as yummy. You may even prep the day before and keep in the refrigerator overnight to allow further blending of flavors.

Serve with cheese grilled. (grilled cheese)



Happy Crockin' y'all :)

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