When the days get closer and the evenings draw in quicker, there’s nothing better than a hearty soup. Not only is a homemade soup easy to make, but it keeps in the refrigerator for around 3 days, so is great for work lunches too. Filled with chunky, seasonal vegetables and flavour, this autumn soup will warm every bone in your body.
For this recipe there’s a few different cooking methods – you can use a crockpot, a stove-top pan, or a slow cooker. Whichever you choose, you’ll need to…
Rinse your rice under a tap to remove any starch from the grains, and then add it into the bottom of your pan or pot. Then, pour a layer of water over the top so that it’s just covering it, and cook it on a medium heat until it’s absorbed the water.
Prep all your vegetables. You’ll need to peel and crush the cloves of garlic, and slice up all your vegetables as thinly as you’d like.
Grab your vegetable stock and add it to 2 pints of boiling water, before pouring it on top of the rice. Add in all your vegetables, rasher of bacon and herbs, and then sprinkle in some salt and pepper. All you’ll need to do then is let it simmer and give it an occasional stir, until the vegetables are tender (20-35 mins depending on how chunky the soup is).
The last thing to do is give it a taste test, and add any salt and pepper as you see fit. Serve it up and enjoy!
At AO, we’ve got a range of slow cookers that take all the stress out of cooking up your favourite homemade soups.