If you tend to cook from scratch you probably have had several recipes that called for broth, and while canned broth isn’t super expensive – you can make it at home with hardly any effort for pennies! This homemade vegetable broth recipe is SUPER easy!
This allergy-friendly soup will remind you of your grandmother’s chicken & dumplings growing up, only easier since you can make it in your slow cooker.
I like soups that are rich, creamy, and full of veggies and carbohydrates (who needs meat?). My husband, on the other hand, only eats soups that are hearty, meaty, and not rich (veggies optional). This recipe is our happy compromise. The fact that it is inexpensive to make, feeds a crowd, and is full of ingredients you probably already have on hand means everyone wins!
A couple of summers ago, I made an important discovery: my neglected slow cooker. Sure, I knew it was great for cooking all those “winter-y” foods (stews, soups, roasts, etc.), but somehow it always got pushed to the back of my cabinet and forgotten during the long, hot months. The very months that I should be using it to keep my kitchen cool.
My husband’s family first introduced me to this easy, economical, and versatile meal. We cook it on the grill, but it can also be cooked over a campfire (or in the oven in colder months). It’s a great way to use garden/seasonal veggies such as green beans, zucchini, onions, peppers, potatoes…and whatever else you want to throw in!
These muffins are delicious and nutritious. When my friend, Angie, brought us some one day, I took one bite and knew they were winners. I adapted the original recipe to make it healthier, but if you’re not worrying about sugar or calories, the original recipe is really good. 🙂