Winter has finally come to LA (sort of). It’s been a little chilly around here, with a hint of rain. Last week, I made a nice pot of soup in the slow cooker, which was the perfect meal after coming inside from the rain! This was extremely easy to make, since it involved just throwing everything in the slow cooker. It can easily be adapted to your tastes, so feel free to improvise with what you have on hand! I used mini dried ravioli from Trader Joe’s, and they were cute and delicious! Here’s the recipe!
Slow Cooker Ravioli Vegetable Soup
4 stalks celery, chopped
10 oz mushrooms, sliced
1 cup carrots, chopped
1/2 onion, chopped
1 28 oz can tomatoes, with juice
2 cups vegetable broth
5 oz dried mini ravioli
Herbs and spices of your choice
Combine all ingredients in a slow cooker. Warning: the crockpot will be very full. Cook on low for 4-5 hours, until the ravioli is cooked and the vegetables are tender. This creates a rather thick stew, so if you want to make it more of a soup, add another couple cups vegetable broth after it is done cooking, just to make sure your crockpot doesn’t overflow. Serve warm. Enjoy!