I love crockpots! I love being able to prepare ahead so when it’s time to eat, the meal is ready. This recipe is great not only for our FHEasy meal, but also for another different meal during the week. We just make this soup and take half out to make Japanese Curry over Rice or Chicken Pot Pie later on in the week. Meanwhile, we add some flavoring and meat to the half we’ll be eating and enjoy.
Versatile Vegetable Soup in a Crockpot
- 4 potatoes, cut in bite-size cubes
- 6 carrots, sliced in about 1/2″ rounds
- 1 onion, diced small
- 1/4 head cabbage, diced small
- 1/2 zucchini (about 1/2 cup), cut in chunks
- Water to cover vegetables
Directions: Cut vegetables and put them in the crockpot. Cover with water until the water comes above the vegetables about one inch. Set on high for 4 hours or low for 8 hours. If desired, take out half of the soup to make Japanese Curry over Rice or Chicken Pot Pie later in the week. Add bouillon cube(s) for flavor – one if you took some of the soup out for later and two cubes if you didn’t. I strongly prefer the Rapunzel brand vegetable bouillon with herbs that I get at my local health food store. Add chicken, beef, other meat, or tofu to your soup, if desired. Serve with toast or rolls.
Japanese Curry over Rice: Have or make rice and purchase S&B Golden Curry Sauce Mix. Heat up your leftover soup and add the sauce mix (the whole box) by cutting or shaving small pieces into the soup. This helps it dissolve and thicken. You want a thick consistency here, so if the soup is too runny, add some flour or instant potato flakes or let the soup simmer down for a few minutes. Serve over hot rice.
Chicken Pot Pie: Make or buy a bottom and top pie crust and have them ready. If you don’t have a good recipe and would like mine, contact me here and I’ll send it to you.
Preheat your oven to 450 degrees. Coat a pie plate with crisco-type oil. I use palm oil. This helps the crust so it doesn’t get soggy after cooking. Put your bottom pie crust in the pie plate and roll out the top pie crust for later. Heat the soup, add a bouillon for flavor if needed (I still prefer Rapunzel brand), 1/2 cup cooked chicken or a large can of chicken, and 1/4 c. butter or cream. Remove a cup of liquid from the soup and whisk in 1/2 cup flour. Return to the soup to thicken for a few minutes. Pour thickened chicken soup into the readied pie crust, place the top crust on the soup, poke vent holes in the top, and brush the top crust with milk. (The milk makes the crust a beautiful brown, so I always do this.) Bake the pie for 10 minutes on 450 then turn down the oven to 350 degrees and bake for 20 more minutes. Serve with milk and enjoy your comfort food!
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