You’ll often hear me say that food isn’t just about sustenance, but also satisfaction. Entertainment. Emotion. Nutritionists focus on the content of food. Dietician focus on the balance of food. But when I sit down to eat– or more importantly– serve a meal to family and friends, it’s about the experience and the memories we create around the table. Your food will be through your system in less than 24 hours, but the feeling you had when eating it will last a lifetime.
That’s how I feel about this soup. It’s based on a recipe my mom used to make when I was a kid. We ate dinner as a family, almost every night. It’s just what we did. And we didn’t do it in front of a television or on the run, but it was quick and easy meals and meant to create an atmosphere for conversation.
Mom’s meals were much like this one– a basic recipe with few ingredients that when combined received minimal complaints! We called it winter vegetable soup because nothing really is fresh during an Ohio winter. She could keep all of these items on hand and whip this meal up in about half an hour. I prefer to cook it low and slow, of course, and add a few more seasonings. But overall, it’s the comfort of home in a cup.
Crock Pot Winter Vegetable Soup
Prep Time: 5 minutes
Cook Time: 5 hours
2 12 oz. packages frozen vegetables- broccoli, cauliflower and carrot combination
1 32 oz. box of vegetable broth
3 T. butter
1 t. minced garlic
1/2 cup crock pot caramelized onions (or substitute 1/2 sweet onion, diced)
1/2 t. each: dill weed, celery seed, basil, parsley, salt, black pepper (ALL DRIED SEASONINGS)
1/4 c. corn starch
3 cups cold milk (2% or whole is preferred)
Pour frozen vegetables into crock pot, followed by broth, butter, garlic, onions and seasonings. DO NOT ADD CORN STARCH OR MILK YET. Cook on high for four hours. In a separate bowl, dissolve corn starch into COLD milk and then add to crock pot. Cook on high for another hour. Soup will have thickened. Add salt and pepper to taste preference.