There's nothing quite like coming home exhausted after a loooong day of school or work (or both!) and finding that dinner is hot, ready and waiting for you.
Realistically, this probably doesn't happen all that often if you're the primary dinner manager in your household, but guess what? This dream is not too good to be true. All you need is a slow cooker!
The weather's getting chillier and chillier these days, and hearty, warm, luscious soups are absolutely the business right now. The best part about them? They are so incredibly easy to make. If you do all your chopping and prepping beforehand, all you need to do is just plop everything into your Crock Pot and fire it up in the morning, and like magic you can come home to fresh, hot soup whenever you want.
Who can count out this classic? With wholesome veggies, soothing chicken broth, chunks of chicken and comforting noodles, you'll find yourself whipping this dish together all the time, whether you're sick or not.
This comforting, blended soup is sort of like a lower-carb version of cheesy potato soup. And you may not notice that this one doesn't use the root, especially since the milk and Greek yogurt ensure that it stays smooth and creamy without piling on the calories.
If you buy pre-cut butternut squash, this sweet, smooth and gently spiced soup comes together in no time at all. Of course, if you want, you can even just use plain canned pumpkin, though you might find that you don't need to cook it quite as long.
This delicately flavored, thick vegan soup is a perfect change of pace from the standard lentil and veggie fare. If you'd like, you can top each serving with a bit of crumbled breakfast sausage or chorizo (vegan or otherwise) for a some extra oomph.
It's no secret that Brussels sprouts can be super controversial vegetables, as they can get really nasty and tough when they aren't cooked properly. Since the slow cooker will make sure your sprouts get perfectly soft, even Brussels sprouts opponents might enjoy a bowl of this stuff. If you still aren't convinced, you can easily swap them out for cabbage or sturdy greens, like collard or mustard greens.