I love my slow cooker, which just so happens to be a crock pot. Why? Because I don't follow recipes very well and I much prefer to cook without measuring things, which--I admit--can be a recipe for disaster, but--lucky for me--not with a slow cooker. Seriously, slow cookers work miracles. Oh, also, using a slow cooker makes your house smell like you're a much better cook than you really are.
So, when I ended up with a gigantic bag of leftover vegetables after last weekend's tailgating birthday party, what do you think I did? Yep, you guessed it. I busted out my crock pot and made vegetable soup. Thankfully, I had everything that I needed on hand so I was able to throw it together very quickly one day while I was home on my lunch break.
It's all pretty self-explanatory, but basically, I diced an onion, chopped some garlic, cut up some already-sliced squash, zucchini, and grape tomatoes, sliced the leftover baby carrots and celery, and threw it all in the crock pot with two cans of diced tomatoes, a can of V-8, a carton of low-sodium vegetable broth, and a whole bunch of random spices (basil, oregano, white pepper, red pepper, salt, and some sort of roasted garlic herb mix). After 4.5 hours on high, I had some very homemade vegetable soup, which fortunately for me (since I'll be eating it for a while) turned out to be delicious.
By the way, do you see the plant behind the crock pot (to the left)? Those are the little orange seeds that I planted in April. I'm so proud.