Making A Hearty Vegetable Soup In The Slow Cooker

I am in the process of moving into a new house in Alberton, as I have taken up a teaching job here. This does not leave me with a lot of time to prepare food. With this in mind, and as it is winter, I decided to chop up a huge amount fresh veggies. I used half of this to make myself a huge pot of soup, which I can freeze and defrost for convenient healthy meals. The other half of the veggies were frozen as is to be used in a soup or stew on another day. I show you how to make yourself such a hearty vegetable soup in today's blog with which to chase away the winter blues.

I peeled, sliced, chopped and grated 3 tomatoes, 4 large carrots, 2 celery sticks, 1 leek, 3 potatoes, 3 onions, 3 sweet potatoes, 1 butternut, and 2 turnips.

With everything chopped up, I discovered my bowl was too small.

I transferred everything to a bigger bowl and mixed it well.

I put two pieces of beef on the bone at the bottom of the slow cooker. This is optional. You can leave the meat out altogether, or add more if you prefer.

I then transferred half of my veggies into the slow cooker.

I topped the cooker up with water.

Add salt and pepper to taste. I also added some oregano, parsley, Chinese 5 Spice, and sweet basil.

You can now put the lid on and set the cooker to high.

The rest of my veggies were transferred to a plastic bag and frozen for later use.

A couple of hours later, my soup was ready. I removed the bones from the pot.

I used a hand mixer to chop the veggies even finer. Once again, this step is optional. There is nothing wrong with a more chunky soup.

I tasted the soup and found it needed a bit more salt. It was also slightly too sweet for my liking, so I added some lemon juice.

The soup was now ready to be enjoyed immediately, and for next few meals when I was short on time.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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