The best time of the year has officially begun and I can’t contain my excitement. Crisp, fall days are ahead as it has felt like fall lately. Time has flown by and now we’re celebrating the most magical season. The ber months are my favorite. I am ready for colorful leaves, festive drinks, pumpkin and apple scented everything, rainy weather, and getting cozy while watching classic, nostalgic movies. Nostalgia means I am rewatching my favorites from the ’80s and ’90s.
The Romans originally had only ten months: the year began in March, and before then was just… some days when winter happened, so there was no farming to be done and so no need to have months. The “-ber” months come from Latin: septem= 7, octo=8, novem=9, decem=10. They were the 7th, 8th, 9th, and 10th months of the year. Basically, they stopped using names of Gods and Caesars to name the months. Later the Romans added January and February to the beginning of the year which pushed September to the 9th month. They just decided to keep the names. And those are our modern “-ber” months.
I don’t mind Summer with its long days, the heat, and the outdoor activities. But like a cool down after an intense workout, fall is a welcome change.
One of the best reasons is that it is the start of soup season. Nothing beats a bowl of warm soup on a cool night. So, put on your sweater and haul out that big soup pot or slow cooker. Soup is one of the easiest meals to prepare in a slow cooker. With just a little prep, simple ingredients slowly cook into rich, comforting bowls of soup perfect for cooler days.
According to Allrecipes.com there are three things that make a great soup. One, a rich, developed taste that makes you think someone has been stirring the pot all day, not just hot ham water with floaty bits. Two, a good varied texture, because nobody wants soup that’s either all broth or chunky enough to eat with a fork. Three, easy to make. Soups are meant to be comfort food, not a culinary obstacle course. The best recipes deliver maximum coziness with minimal stress.
As you know I like to use my slow cooker for recipes if I can. So here are a few of my favorite slow cooker soups. All these soups freeze and reheat well. Also, what’s a comfort food meal without dessert? Here is a recipe for a slow cooker cake too!
Slow Cooker Beef Vegetable Soup
Ingredients
2 pounds ground beef (browned and drained)
½ medium onion (diced)
3 potatoes (peeled and diced into 1-inch pieces)
16 oz frozen mixed vegetables
3 cans diced tomatoes (14.5 oz cans)
4 cups beef broth
2 tsp Italian Seasoning
1 tsp salt
½ tsp pepper
Directions
Add the browned and drained ground beef to a 6-quart crock pot. Add the onion, potatoes, frozen mixed vegetables, diced tomatoes with their juices, beef broth, Italian seasoning, salt, and pepper. Stir to combine. Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the potatoes are fork-tender and the vegetables are cooked through. Stir well before serving. Serve warm and enjoy. This soup can also be made on the stovetop. Add all the ingredients to a large stock pot and simmer for 30-40 minutes until the soup is cooked through.
Slow Cooker Taco Soup
Ingredients
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
Directions
Gather all ingredients. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Slow Cooker Chicken Pot Pie Stew
Ingredients
10 medium red potatoes, quartered
4 large skinless, boneless chicken breast halves, cut into cubes
2 (26 ounce) cans condensed cream of chicken soup
1 (8 ounce) package baby carrots
1 cup chopped celery
1 cube chicken bouillon (Optional)
1 ½ teaspoons ground black pepper, or to taste
2 teaspoons garlic salt, or to taste
1 teaspoon celery salt, or to taste
1 (16 ounce) bag frozen mixed vegetables
Directions
Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours. Stir in frozen mixed vegetables; continue to cook on High for 1 hour more. Serve hot with biscuits.
Slow Cooker Applesauce Spice Cake
Ingredients
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
0.13 tsp. kosher salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 cup unsweetened applesauce
1 tsp. pure vanilla extract
confectioners’ sugar
Ice cream
Directions
Place a 15-inch piece of parchment paper in the bowl of a 5- to 6-quart slow cooker, letting the excess come up the sides. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Using an electric mixer, beat the butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the applesauce and vanilla (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Transfer the batter to the prepared slow cooker and cook, covered, until set and a wooden pick inserted in the center comes out clean, 2 to 2 1/2 hours on high. Holding the parchment, transfer the cake to a rack and let cool for at least 15 minutes. Dust with the confectioners’ sugar and serve with ice cream, if desired.
