CUPBOARD SOUP (IN THE SLOW COOKER!)
When my apartment's so chilly that I find myself running around in a completely gray outfit—college bar sweatshirt, thick sweatpants, and fuzzy socks—all I want to eat is a big bowl of soup.
If I'm lucky, this craving hits on a Sunday. This way, I can let the soup simmer all day, and have leftovers for the rest of the week.
Soup's kind of the best because you can put LITERALLY ANYTHING together with some stock and spices and it'll taste good. The name of this soup is cupboard soup because I pretty much took anything out of the cupboard that would work and threw it into the slow cooker.
Here's what I used (you can adapt based on what you have lying around):
unsalted chicken stock
I cooked the potatoes in the microwave for a bit so that they would cook evenly with the rest of the soup. Then, I dumped everything into the slow cooker and turned it on high for about 10 minutes. After 10 minutes, I switched it to low and left it on all afternoon (and added the spinach with about an hour left).
If you are using rice in your soup, you might have to add water (the rice will absorb a lot of the stock). Pay no attention to the fact that your stock/broth says DO NOT DILUTE. It'll be fine.
I used a lot of sea salt, cracked pepper, basil, garlic, chopped dried onions, and crushed red pepper to season this soup. It turned out prettttyyyy well. It probably will heat up pretty nicely. I'm hoping I'm right about that, because I have it in containers for the rest of the week's lunches.
Happy cooking! Let me know what you throw in your cupboard soup, and don't forget to follow along on Instagram!