Fall weather always means using the slow cooker more, and this recipe for Vegetable Stoup is just the thing to take the chill off.
Last week, I got a head start on cooking (and being organized!), and made Egg & Ham Cups, giving myself a week’s worth of breakfast.
Which means I forgot my lunch every. single. day.
I kid you not.
You know the struggle.
Getting everyone out of the house in the morning. On time. With everything that everyone needs.
If something is going to slip, better it be my lunch, instead of my coffee, the kids’ breakfast, or their homework.
So, priorities.
This weekend, I tackled a week’s worth of my lunches by way of this Vegetable Stoup.
Stoup. Thicker than a soup, thinner than a stew. I take no credit for the word (that’s Rachael Ray’s creativity), although the recipe is mine.
And it couldn’t be simpler.
Chop a bunch of things. Open a few cans. Put it all in the slow cooker.
Four hours later, and you’re rewarded with lunch for the week.
Or a light dinner or five.
Depends on how you roll.
It’s the perfect recipe to take advantage of some Fall veggies. And get a good solid boost of fiber by way of the beans.
To make it easier for me in the mornings, once the Vegetable Stoup is done, I portion it out into a bunch of containers, so it’s a super simple case of grab-and-go.
Although the stoup is delicious by itself, it makes a great vehicle for toppings too.
A dollop of sour cream. Diced avocado. Shredded cheese. Even a few crumbled tortilla chips.
Go crazy.
It’s pretty healthy, after all….