I make easy crock pot veggie soup daily in my small crock pot. Hereâ€™s what I do if you're interested:
I toss into crock pot at least a half cup mixed frozen veggies, some chopped mushroom and chopped onion, few T. uncooked rice or small diced potato, cup water, t. pre-mixed pizza seasoning from the bins, half cube low sodium vegan broth, T. frozen cube of tomato paste (see below).
I might also put in a little (T.) dulse dried seaweed for umami flavor and for iodine. If I have kale stems left over, I dice them and toss them in, and sometimes I might add some cilantro or asparagus spears from the freezer--whatever veggie is left over works--even kale leaves.
I use a silicon ice cube tray and put a small can of tomato paste into the cubes and freeze. When frozen, I pop out the cubes and put in zip-lock and refreeze. When I need a tomato base for soup or for Spanish rice, I just reach in and grab a cube or cubes.
Iâ€™ve been making crock pot soup almost daily for over 2 years. It works with lentils or any cooked beans, and it works with about any whole grain or root starch. The pizza seasoning is the best and cheapest trick Iâ€™ve found to flavor lots of vegan meals. Another trick is add a t. salt-free Mexican spices from the health section bins of my grocery. Works for soups and rice dishes.
Last edited by Jellen
on Sat Sep 01, 2012 9:50 am, edited 2 times in total.