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easy crock pot veggie soup, help with spices...

I want to make some easy soups in the crock pot. I usualy just add salt and pepper. Or I will use the Knorr chicken boullion. But I want some variations. How do you flavor up your soups? Need some ideas. Thanks.

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  1. I'm having pumpkin soup for lunch that I seasoned with cumin and coriander. I also make a lentil soup that I season with ginger and cumin.

    1. (Lol, edited for: just noticed you said veggie. My apologies, I had some meaty suggestions there.)

      1 Reply
      1. re: DuchessNukem

        Duchess, what were your suggestions. I am making veggie soup but welcome any ideas for meaty soup as well! Thanks.

      2. Always, always thyme and a bay leaf or two.

        Frequently parsley, fresh if I have it on hand.

        This week's chicken soup also had chopped celery leaves (because I had them...)

        ETA: -- pesto -- fresh pesto (your own or commercial) stirred into vegetable soup is awesome.

        4 Replies
        1. re: sunshine842

          dried thyme is my secret weapon for flavor. it goes in almost everything.

          1. re: hotoynoodle

            absolutely -- my mom had a jar of faded yellow thyme in her kitchen that was older than me -- and can't believe how much of it I go through -- but it's almost as necessary to me as salt and pepper.

            (don't know if you've tried it, but there's a liqueur made in Provence from thyme flowers - it's called Farigoule, and it's a dynamite digestif -- not too sweet, and very satisfying)

            1. re: sunshine842

              how much thyme for about 8 cups ofr broth?

              1. re: lilmomma

                a few sprigs of fresh, or a 1/2 teaspoon (??? never measure) of dried.

                It gets stronger as it cooks -- and you can always add more, but you can't take it out.

        2. I made vegetable soup tonight, seasoned with salt, pepper, oregano, thyme. Cooked tortellini separately and will heat p in the soup

          3 Replies
          1. re: cheesecake17

            great idea about the tortellinis! Will def do that! I have some pastina. Do I need to cook that first or just throw it in. I remember I did that a long time ago and the pastina soaked up all the soup! Is it bec it should be cooked first or did I just use too much!

            1. re: lilmomma

              when we have a soup with pasta in it, we generally cook and store the pasta separately, then add it to each serving when we reheat. otherwise, as you say the pasta soaks up all the soup. I kind of like the stew-y results, but DH didn't care for it.

              1. re: lilmomma

                I usually cook it separately, because I make a lot of soup to freeze leftovers. I made the whole bag of tortellini today, and I'll use the leftovers for a salad later in the week.

                If using orzo or pastina, I do the same thing. My daughter likes leftover pastina mixed with cottage cheese for lunch. Leftover orzo makes great pasta salad.

            2. i make a ground turkey veggie soup with cajun seasoning. it's my mother's recipe, she used basil, oregano adn garlic.

              1. Depending on what you're making, a dollop of creme fraiche or a drizzle of balsamic vinegar after.

                1. If you're thinking of going to the work of making a bunch of soup to freeze in containers I'd suggest you use/borrow a really big stock pot instead of the crock pot. I just made a huge amount (about four gallons) of soup. Ten pounds of peeled carrots/five pounds of sweet chopped onions. A whole large jar of 'Better Than Bouillon' chicken stock/top up with water to cover the vegs by a few inches. No salt. A few fresh bay leaves/dried oregano/thyme/pinch of dried chilies/no celery. I simmered the soup all day and let it cool and put it in the bottom rack of the fridge. Next morning I used a stick blender to puree the soup. Then with the help of my wife we ladled the soup into Zip Lock bags. She got a neat trick of turning down the top of the zip locks while I ladle in the soup. Then she folds back the zip lock top and carefully 'zips' the bag. That way no soup gets on the zip itself. We ended up with a LOT of zip locks which we froze by laying the zip locks flat on top of each other about four high. When the zip locks freeze they don't 'stick to each other that way. We give most of them to some friends and friends of friends who can use them and to our kids. I keep the soup really simple. That way the soup is very versatile. You can add pretty well anything to it to make pretty well anything. Chicken/hamburger/sausage/thicken the soup with a bit of cornstarch and some ketchup or tomato paste and you have a spaghetti sauce etc. This time of year you can buy the carrots and onions for next to nothing at a farmers market. Thats pretty inexpensive soup.

                  1. What works best for me is to fry the spices in oil before adding onion, garlic, chiles, etc. Depending on what I'm going for, I use mustard seed, cumin, paprika, tumeric, curry, and more. Once you've softened the onions, add the rest of your soup ingredients and you won't suffer from bland soups again. S&P to taste towards the end.

                    1 Reply
                    1. re: tcamp

                      tcamp, thats a great idea! thanks.