Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 5, 2012 09:37 AM

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.

  1. Click to Upload a photo (10 MB limit)
  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.