I am sure you’ve caught on to the fact that I usually make at least one pot of soup each weekend during the winter. Soup is usually very easy to make, with most of the effort going towards chopping vegetables. And when you use the crockpot, it’s even easier. I spent less than 15 minutes total on this dish.
I adapted this corn chowder recipe, adding another vegetable (spinach) and one of my favorite spices (smoked paprika). I also made it vegetarian and a little healthier. It isn’t the prettiest soup, but it tastes great without any additional seasoning. And that’s not bad for 15 minutes worth of work.
1 10oz. package frozen spinach
1 16oz. package frozen corn
1 onion, peeled and chopped
3 potatoes, chopped
2 c. vegetable broth
1/2 t salt
1 t smoked paprika
2 c. skim milk
1/4 c. Smart Balance or Earth Balance margarine
Add spinach through paprika to crockpot, and cook on high for 4 hours. Using a potato masher, press potatoes against the sides of the crockpot to thicken soup. Add milk and margarine, and cook on high for 1 additional hour.
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