I’ve been trying to incorporate my new slow cooker into my meal planning at least two days a week. I find it so wonderful to come home to dinner ready but I also find it takes some planning. I don’t always have time in the morning to brown something or chop something. So far some prep the night before seems to be good. From chopping some veggies to putting the whole thing together in the stoneware and refrigerating it over night.
For this soup I did some prep the night before and some in the morning.
3 oz of Pancetta or bacon, rendered and crumbled (leave it out for a vegetarian)
1 white onion chopped fine
1 big handful of baby carrots chopped
1 celery rib chopped
1 bunch of greens cleaned and chopped (Swiss Chard, Spinach, Kale)
3 Cloves of garlic crushed and chopped fine
1 russet potato peeled and chopped
1 14oz can of diced tomatoes with juice
1 14oz can of cannellini beans, drained and rinsed
28 oz of stock your choice (I used beef)
1 pack of flavor boost (I used a beef one)
A shake of Italian Herb Mix
salt to taste at the end the stock and pancetta may be salty enough
-Brown pancetta, chop onion, carrot, celery, garlic, and greens. Remove the pancetta and saute the onion briefly in the fat. Put everything in a container in the refrigerator. About 15 minutes of work.
In the morning:
-Dump everything you prepped into the stoneware of the slow cooker. Wash peel and chop the potato. Pour in the stock, tomatoes, beans, flavor pack, herbs, and pepper. Stir. Push any pieces of potatoes under the liquid. Set the slow cooker on low for 7 hours. Took about 10 minutes.
– When you get home take a quarter of the soup out and puree it in a blender or with a stick blender. Pour it back in and stir well.
-Serve with crusty bread. I froze about half of the leftovers for lunches or another meal.