I have become a soup person. French onion, tomato & mushroom, black bean… it matters not. I make — and love — them all. It’s an odd weekend when a soup isn’t in the crockpot, timer set for 6:20. To be frank, I’m not sure how I’ll survive the summer without it.
Tim was on the lentil soup war path from the very beginning, but we added this n’ that together for a Saturday night celebration. Here’s how it played out. You know the result. (You don’t? Well, only the BEST LENTIL SOUP ON THIS PLANET was born.)
Slow Cooker Lentil Soup Recipe
2 cups lentils (wash and precook, save the broth)
1 package mushrooms, sliced
1 can corn
1 cup Chicken broth
1 cup chickpea broth (use chickpeas for hummus, marigolds! I insist!)
1 cup lentil broth (saved from cooking the lentils)
2 14-oz cans tomato sauce
5 stalks celery, sliced small
1 Tbsp Pepper
Salt to taste
Herbs & Spices, add liberally and without hesitation: curry, thyme, oregano, paprika, garlic powder
What’s your go-to soup?
Any ‘not gonna happen’ soups?
–Not the biggest fan of cheesy potato soups, though my in-laws have come the closest to making one I like. Soup person, yes! Potato person, no.