I’m looking for some extra time during the week to fit more visits in at the gym. But cooking a healthy meal for my family is priority too. I guess I could wake up at 5am to workout, but it’s still too dark in the morning for me to attempt an early workout before work. And I lose all steam after about 7pm to attempt any sort of activity. Cue the slow cooker solution!
I have a love-hate relationship with my slow cooker these days. I love that I can prep my meal at night, turn it on in the morning and come home to a cooked meal after work. What I dislike about my slow cooker is it can easily overcook food. Especially when we the average person is gone 9-10 hours a day. That’s a long time cooking!
As much as I love cooking soup in my dutch oven, I gave it a break tonight. Less time in kitchen and more time with my family! I may even sneak in a workout. Dinner will be ready for my family when they arrive home with minimal additional steps.
Soup is so easy to create with such a variety of frozen or fresh vegetables. Soups are a way to clean out your refrigerator at the end of the week or use up bags of frozen vegetables. Today I made a soup with all fresh ingredients since I’m always looking for a way to incorporate my colorful purple, orange and white organic carrots into recipes these days. (at Trader Joe’s)
Last night I chopped all the veggies. This morning I put them all in the slow cooker, added the broth, canned tomato and seasonings. To save more time, you could pre-measure your seasonings the night before. This could become a heartier soup by adding a can of beans when you add the veggies or a few cups of rotisserie chicken when you add the uncooked noodles later.
After work, I’ll just had to add the uncooked noodles and any additional seasoning. Cook 30 more minutes for the noodles to cook and it’s done! Easy peezy! We will use leftovers the rest of the week for lunches. Homemade soup just makes the best lunch during the winter months.