What a Crock!: Slow-cook a soup

Advocate staff photo by TRAVIS SPRADLINGSoups, such as the hearty Short Rib Vegetable Soup, offer a warm welcome to diners during the fall and winter months.

Fall, heading into winter, is a great time for soups of any kind. There’s nothing a slow-cooker does better than soup.

There are so many good meats to add to a vegetable soup or a chili, but one of the easiest is to throw in a batch of beef short ribs.

The meat will fall off the bone and there’s no pre-cutting required. The bone also adds flavor to the soup. Of course, remember to remove the bones before serving the soup.

Add any number of vegetables and some small, shaped pasta and you have the makings of a flavorful soup. Freeze leftovers for another cold day or for a neighbor who has a nasty cold. It’s a great way to say you care while helping to promote healing.

People often ask if they can or should adjust the seasoning suggestions in a recipe. I encourage people to do so to their liking. One person may prefer a milder dish, while others can’t get enough spice. A slow-cooker often eats up the spice due to the nature of the way things cook. Feel free to add more or less to your taste buds.

This will make a large pot of soup so be sure and use a large, at least 6-quart, slow-cooker.

Julie Kay is a columnist for The Advocate. She can be reached at [e-mail].