Crockpot Veggie Soup and Cornbread

This time of year, the slow
cooker makes me happy. Not only is it cold and yucky outside, but squeezing in
a walk before it gets dark makes getting dinner on the table at a decent hour
is tough.
Crockpot to the rescue! I
can prep my veggies the night before, and allow about 30 minutes in the morning
to make a super soup that will be ready for us in the evening. And not just any
dinner! This is a delicious, hearty soup and a quick cornbread that will make
us happy tonight. And tomorrow, for a yummy lunch filled with lots of luscious
healthy veggies and a slice of cornbread on the side.
And speaking of the
cornbread… its gluten free! Made with white beans, its especially moist and
flavorful. And the beans give the cornbread more fiber and protein. Not bad,
Crockpot Veggie Soup
1 Large Red Onion, Chopped
1 TB Turmeric
½ Tsp Black Pepper
2 TB Olive Oil
2 Cloves Garlic, Chopped
6 Cups, Chopped Veggies,
your choice of broccoli, cauliflower, parsnips, carrots, turnips, potatoes,
sweet potatoes, zucchini, yellow squash, etc.
1 Tsp Sea Salt
6 – 8 Cups Veggie Stock,
1 Can Rotel Tomatoes
1 Can Diced Tomatoes
Step One
Saute the onion, turmeric
and pepper in a large skillet with the olive oil for about 6 minutes or until
soft. Add the garlic and cook and stir until fragrant, about a minute. Add in
the chopped veggies and sauté until soft about another 5 minutes.
Step Two
Add the veggies to the
crockpot. Add the sea salt,  5 cups of
the stock, and both cans of the tomatoes. Turn the crockpot to low. Add the
remaining 1 cup stock to the pan and cook over low heat to get all the brown
bits off the bottom of the pan. Add the cup of stock with all the brown bits to the crockpot and stir.
Put the top on the crockpot. The soup can cook for 8 to 9 hours – no problem!
Gluten Free
but Delicious! Cornbread
2 Cups Stone-Ground Yellow
or White Cornmeal
1 Tsp Baking Soda
2 ½ Tsp Baking Powder
1 TB Sugar
½ Tsp Sea Salt
1 TB Extra Virgin Olive
1 Cup of Mashed White or
Cannellini Beans
3 Large Eggs, lightly
2 Cups Light
Step One
Preheat the oven to 400F.
Combine the cornmeal, soda, baking powder, sugar and salt in a bowl and whisk
together with a fork. 
Step Two
In another bowl, combine
the oil and mashed beans.  Thoroughly stir in eggs and buttermilk, then
add the cornmeal mixture and stir until JUST blended.
Step Three
Spoon the batter into a
non-stick spray coated skillet or muffin tin and bake in the middle of a
preheated 400F oven for 30 – 35 minutes. (20 -25 minutes for
muffins.)  Test for doneness with a toothpick, when just a few crumbs
cling to the toothpick, the cornbread is done. Cool in the pan for 10 minutes,
then cut into slices.

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