Last week, I asked you about your preferred slow cooker recipes. You guys did a great job on coming up some of the most creative ideas EVER. I LOVE it!!!
Let’s see – we have got classic roasted chicken, hearty beef stew, lamb stew, pulled pork, pot roast, lentil soup, French onion soup, Korean braised beef short ribs, chicken tikka masala, fall-of-the-bone BBQ ribs, and many many more. Oh boy! These sound ridiculously awesome, don’t they?
As promised, today we have a lucky home cook who is the winner of a brand-new slow cooker by participating in Gourmet Persuasian’s latest Ask Readers/Giveaway week. Congratulations to reader Raj in Boston, who would like to use his gift to cook pulled pork chili, short ribs, Korean style and chicken tikka masala! Raj will receive a 6-quart slow cooker on February 25, 2015 according to Amazon’s Prime shipping guarantee. YAY!
For those who didn’t win, don’t worry. You are not forgotten. I wanted to let you know that I very much appreciate all the comments on my previous blog post, direct emails and Instagram feedbacks. Thank you so much for sharing your ideas with me. I can’t wait to create recipes for every single one of them and include them in my cookbook for you to enjoy. As a thank you gift, you will be notified to obtain your free copy of the book when it’s published. If you haven’t joined my newsletter yet, make sure to hop on so that you won’t miss it!
Now, let’s take a break from all that delicious sounding meat for a moment. Today, I would like to share a very hearty vegetarian noodle soup that made with only whole foods. There’re no special seasonings or exotic ingredients in this soup. All you need is bunch of the most accessible vegetables from your local grocery store or perhaps from your own pantry.
What does it taste like?
I don’t think I have ever used that word to describe a recipe before. Try this recipe – combine fresh vine tomatoes, green bell pepper, potatoes, onion, zucchini, carrots and white mushrooms with a pinch of salt and pepper, then add water and cooked noodles. Nothing more, nothing less. You will realize what a wonderful-flavored meal the simplest ingredients can bring to us. That’s the taste of nature.
Substitute butter with Canola oil or Olive oil for a vegan version. Either way, this noodle soup is a wonderful meal during the winter. After I finished taking the photos, Han went ahead and devoured 5 bowls of this vegetarian noodle soup! (I wish I was kidding.)
Alrighty, grab your veggies and cook them up! Happy cooking and stay healthy!
- 2 lbs vine tomatoes, diced
- 1 green bell pepper, diced
- 1 russet potato, diced (about 2 cups)
- 1 small onion, diced
- 1 cup carrot, diced
- 2 cups zucchini, diced
- 8 oz white mushroom, diced
- 8 oz uncooked elbows or orzo
- 1 tsp dried basil
- 2 tbsps unsalted butter (or Canola oil for a vegan version)
- 6 cups water
- salt and pepper to taste
- basil leaves or cilantro leaves for garnishing
- Bring 3 quart lightly salted water to a boil in a medium sauce pan.
- Heat up oil over high heat in a large sauce pan.
- Add carrots and onion. Sauté until fragrant.
- By now, the water in the medium sauce pan should be boiling. Add elbows or orzo into the pan and cook for 8 minutes or according to the package instruction.
- Add potatoes and tomatoes into the large sauce pan. Cook for 3 minutes over high heat. Stir occasionally.
- Add mushroom, pepper and zucchini. Stir well. Pour 6 cups water into the sauce pan. Add salt (I started with 1 tbsp) pepper and basil. Cover and bring to a boil.
- Now, noodles are ready. Drain well and set aside.
- When the vegetable soup is boiling, add cooked noodles in the sauce pan. Reduce to medium heat. Uncover and cook for 10 minutes or until the soup is slightly thickened up. Add more salt or pepper if desire.
- Dish and garnish with cilantro or fresh basil leaves. Serve immediately.
I would recommend to use fresh vine tomatoes for this noodle soup for the most natural flavor. But if you are in a hurry, 1 (28 oz) can diced tomatoes could be an option.
- Serving Size: 4