Entertaining Appetizer - Tasty Crockpot Soups With Vegetables

If you want to make economical, easy and delicious food, what about making crockpot vegetable soups? You can use all of kinds of vegetables to make delicious soup recipes, including asparagus, potatoes, carrots, turnips, broccoli, cabbage and more. If you have some vegetables, which need to be used, up or if you see some vegetables on sale at the grocery store, snap them up because you can turn them in to a delicious crockpot soup.

You can make most soups in a crockpot and that even includes classic recipes like French onion soup. Actually, crockpot cooking brings out the flavor of all the ingredients you use and makes a more rounded and balanced soup than if you were to cook it in a soup pot

New Vegetable Soup Recipes Inventing

If you like to be creative you can even make up your own vegetable soup recipes. Combine some broth and some chopped vegetables in your crockpot. Add a few herbs and spices and leave it to cook for a few hours. You can come up with some really clever soups this way and find new flavor combinations. If you are going to add cream or fresh herbs, add these at the end of cooking the time. So if you are adding meat, you might like to sear and brown it in a skillet before adding it to the crockpot to finish cooking.

How to Make Asparagus Soup in a Crockpot

The following recipe makes enough for four servings asparagus soup. The recipe is very simple simple to follow and the ingredients are kept. Most of the flavor comes from the asparagus, onions, and chicken broth. The potatoes make the soup filling and the parsley adds a nice accent.

What you will need:

* 2 lbs fresh asparagus
* 6 finely chopped green onions
* 1 / 4 teaspoon seasoned salt
* 5 cups chicken broth
* 2 cups peeled, cubed baking potatoes into half inch cubes
* 1 / 4 teaspoon freshly ground black pepper
* Chopped fresh parsley, for garnish
* 2 tablespoons sour cream, for garnish


How to make it:

Rinse the asparagus spears and snap off the woody ends cut them into one-inch pieces. Mix the broth, potatoes, asparagus, and green onions in a crockpot. Cover and cook for about six hours on low or until the potatoes are soft. Turn the temperature up to high. Puree the vegetable solids in batches, using a food processor or blender, adding some of the cooking liquid too. Put the liquid back into the crockpot and stir in the salt and pepper, adding more to taste if you like. Cover and cook for another half an hour on high. Serve garnished with a swirl of sour cream and the chopped parsley.