A few weeks ago Dustin told me that on nights he came home from work later in the evening that he wanted something light like soup. So in the middle of the summer I didn't want to make anything heavy. I am an avid crock-pot user, my mom gave me a bad ass old unit that is older than me ;) and then two years ago for christmas she bought me a new crock-pot that holds more and the inside comes out for easier cleaning. What I love about the crock pot is that you can put anything in it and it makes heaven dinners.
I've been reading a lot lately about purchasing fruits and veggies that are current in season. The price is great and it's nice to have variations through out the year. Right now zucchini and squash are readily available. That is where the soup started.
Summer Soup
6 cups of chicken broth ( i used the soft bullion cubes in boiling water)
1 yellow or green zucchini ( i used yellow for color variation) sliced
1 white squash cut in half length wise, then sliced
two cups cut baby carrots (like little coins, thin/thickness your pref)
1 cup green onions chopped (mild onion flavor, i've been favoring green onions lately)
two tablespoons garlic
1 carton mushrooms sliced (either whole sliced or cut in half then sliced)
2 cups sliced celery
salt
pepper
savory (I eyeball it bout about 1-2 tablespoons)
italian seasoning (I eyeball again about 2-3 tablespoons)
1 bay leaf
dill weed (1 teaspoon)
two cans of chicken (i use the fresh and easy brand cause it doesn't have all the crap)
a bag of small pasta like orzo or the little alphabet letters
Olive Oil
Start with pouring all the chicken broth ( you can substitute veggie broth or beef broth) into the crock-pot. Turn it on the setting corresponding to the time you want it done in. Cover with the lid. Next chop all of the vegetables up. Put the carrots, squash, zucchini, onions, and celery in the crock pot in the broth.
In a pan, heat medium, saute the garlic and mushrooms together. Cover with a lid for about 5 min and stir. Re cover and heat for an additional 3 min allowing the mushrooms and garlic to sweat. Once done pour the mushrooms and garlic into the crock pot. Add spices (more or less than suggested, whatever your tastes desire, I like to taste the different herbs and spices and how they compliment the other ingredients) and bay leaf, stir.
Open canned chicken (you can also use a rotisserie chicken from the store pulled apart or chicken breasts that have been par-boiled shredded) and drain. The chicken usually comes in big chunks, so i cut them up a bit in the can with a knife. Pour into crock-pot with all ingredients. Stir. Cover with lid and allow to cook for duration of chosen time ( i usually go with the 6 hour or the 4 hour depending on when I want dinner ready). Stir through out cooking time.
Ten minutes before serving add small pasta into soup. This will allow the pasta to become soft and flavorful from the broth. You may want/need to add an additional 2 cups of broth to the soup depending on how much broth you want. Cover and allow cooking time to click to "warm".
Server with crusty bread or crackers. Top with grated cheese if desired.
So that is my Summer Soup that was by chance a great combo by throwing stuff into the crock pot. I have made it twice now and not much is left if any at the end of the night :) This is part of my changing dustin's and my diet, eating take out less if rarely, and chance to make dinners and learn :) I come from a family that loves to cook and share so cooking for me is fun. I like to create.
I have a few recipes in the arsenal (My family's chicken and my chocolate chocolate chip cookies :) ) A lot of my recipes are based on the foods that i like or new things to try. There are also new cookware/bakeware (like my new wok!) influences and the desire to fill holes that local fair cannot fill both healthy and full belly.
I will be putting more recipes up :) So look for them :)
Ash!
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