It’s funny how when we were younger that the best thing about summer was the vacation from school. I don’t miss the school part at all but I do miss being able to enjoy the little things sometimes. Now schools are back in and the cold weather is creeping up yet again. *Sigh*. I’ll just have to cheer myself up by cooking some nice soups and stews in the coming weeks! One of my favorite recipes to do that is with my slow-cooker, aka “crockpot”. Since I am always only serving two people, we can make this last 2-3 days (having it once on each of those days).
Easy Vegetable Slow-Cook
- 2 Tomatoes (Medium, Diced)
- 2 Russet Potatoes (Peeling optional, Cut into bite sized pieces)
- 2 Celery Stalks (Diced/Cut into bite size)
- 2 Zucchini (Medium, Sliced into bite size)
- 2 Carrots (Medium, Peeled & Sliced into bite size)
- 1/2 C Olive Oil
- 1 Sweet Onion (Diced into bite size)
- 1 Can of Corn (About 15 oz)
- 1 Can of Green Beans (“Cut”, About 15 oz)
- 32 oz Vegetable Broth (I prefer Swanson’s taste but any will do!)
Add the oil to the slow cooker and set heat to 350. Add the diced onion and celery first. Add the rest of the vegetables to the pot until all are inside. Cover with 1 1/2 C water and 1/2 of the vegetable broth carton. Place lid on the pot and let cook. Check in on the pot after an hour and add more broth as needed.
(If too much evaporation is happening set the temp a little lower, the cooking time will just be a little longer). The stew should be ready after about 4 hours of cooking time! Readiness can be checked by testing the softness of the potatoes.