When it’s cold and dreary, nothing warms you like soup and there are so many easy and healthy recipes you can find. This is one I worked up recently and then decided to write down the recipe because it was so good. Because you make this in a crockpot, all the work is done there and you don’t have to do anything complicated or time-consuming.
Fill about half your crockpot with chopped potatoes.
Chop an onion, add a couple of crushed garlic cloves, and some chopped celery (use the celery leaves – that’s the best part for soup!) and toss that with a little olive oil. Then, put it in the microwave and cook it (use a medium to medium-high setting) until the onions are slightly soft.
There’s no need to pull out a skillet and saute these – your microwave is a kitchen tool folks, use the damn thing. All we’re trying to do here is release the flavors of the onions, garlic, and celery and why not do it quickly and in a bowl that’s easier and quicker to clean than a skillet?
While the onions and celery are ‘sauteing’, toss a liberal amount of thyme, some salt, and a few pinches of cumin onto the potatoes. My hubby likes the cumin, but I’m not as fond of it in this soup. The thyme is the key, but add the cumin if you love it.
When the onions are ready, toss that into the pot as well.
Then, you can use any stock you like, but I like the Better Than Bouillon products. They really have good flavor.
I use several generous spoonfuls and mix it with hot water (use the microwave again, or your tea pot) and pour it into the crockpot.
Then add water until the vegetables are covered and turn the crockpot on ‘High’. Turn it down after things start boiling or before you go to bed at night.
The next day, chop the green chilies (don’t use the canned stuff unless you have no other option, please!).
Using a blender or food processor to blend the soup and add the chilies. If you like, a topping of ground cheese is nice, but add a salad and you have a warm, hearty and light meal that’s perfect for a cold winter night.