Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, September 30, 2014


I don't care much for meat but I do love a good vegetable soup! In my opinion, the cabbage makes this soup!

3 cans (14-oz each) vegetable broth
2 cups unpeeled cubed potatoes
2 cups sliced leeks, white part only
1 can (14.5-oz) diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped or shredded cabbage
1 cup sliced celery
1 cup sliced carrots
3 garlic cloves, chopped
1/8 tsp rosemary
1 can (16-oz) great nothern beans, rinsed and drained
salt to taste
freshly ground black pepper to taste

In a 5-quart slow cooker/crock pot, combine the broth, potatoes, leeks, tomatoes, onion, cabbage, celery, carrots, garlic, and rosemary. Cover and cook on low 8 hours.

Stir in the beans and season with the salt and pepper. Replace cover and cook an additional 30 minutes.

Yield: 8-10 servings

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