EASIEST CROCK POT MEALS

Easier than pie.  Slow cookers are amazing.  Chop ’em, throw ’em in, set your pot to low. What an amazing way to multitask–run errands, just chill, or have a good night sleep.

1.  SPLIT PEA SOUP

Easy, honest, inexpensive (under $5.00!)

-1 packet of split peas (~1.50)

-A few tablespoons of Olive Oil

-1-3 Scallion sticks (~0.50) or one Fried Shallot (~1.00)

-Salt and pepper.

-1/2 cup quinoa or brown rice to add on top (~$2.00)

–Toasted Sliced almonds or toasted walnuts

This is the easiest meal of all.  First, wash the split peas, then throw the whole package into the crock-pot with about 6 cups of water.  Let them slow cook until they are soft (~5 hours), then add the remaining ingredients except the quinoa.  Cook quinoa or rice separately, then use as your base to add the soup, or vice versa.  Top with toasted nuts. See, easy!

2.  TOMATO CANNELONI BEANS, KALE.

This is a hearty soup that takes only 15 minutes to prepare.   A couple hours later, a full meal was ready!

-2 cans of organic crushed tomato with basil

-1 can of canneloni beans

-2-3 cloves of garlic

–Fresh Rosemary, Sage, and Thyme

-A few tablespoons of Olive Oil

-1 bunch of kale

-Salt and pepper to taste

Start by emptying the crushed tomatoes and canneloni beans into the slow cooker, and add 1-2 cups of water.  Add chopped garlic, rosemary, sage, and thyme.  Add Olive oil and stir everything.  Chop the kale and add the pot.  Depending on how crunchy you like your kale, let cook for 1 hour, or up to 4 hours if you like your kale soft.

3.  CREAM OF MUSHROOM SOUP

This is a DELISH cream based soup that I usually prepare in a pot-pan combination.  It can be done in a slow-cooker with much less work.

-1 cup crimini mushrooms

-1 cup of any exotic mushroom

-1 carton organic vegetable broth

-1 small carton of heavy whipping cream (can be substituted with whole or skim milk)

-Two Portabella Mushrooms

-Olive oil

-Toasted Pecans

-2 Scallion stalks

1.  Dump the Vegetable broth and heavy whipping cream into the crock pot.  Add 2-3 cups of water.

2.  Finely chop all of the mushrooms and scallions.  Add the crimini and exotic mushrooms to the crock pot.

3.  If you are short on time, then throw the portabella mushrooms into the pot, add olive oil, and stir everything.

3.a.  If you have ~10 minutes more, grab a pan, coat with olive oil, and cook the portablella mushrooms on high heat.  They will become crisp. Save them until your soup has cooked for several hours (the longer it cooks, the better).

4.  Top soup with toasted pecans, chopped scallions, and portabella mushrooms.

ENJOY!!!

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