Go Back

Easy Vegetable Soup

For this recipe, I used what vegetables I had on hand. Some were fresh and others were from a can. Thermal cooking saves money by using heat stored in the food to cook. Great for camping or when you don’t want to leave the slow cooker plugged in all day while everyone is at work or school. I’ve used this method while camping and the recipes are endless! Pick your favorite recipe and use the thermal method to cook it. The only catch is there must be liquid and the container needs to be at least 3/4 full. Keeping the vessel full allows the heat to be retained long enough to cook the food properly.
Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 medium onions – diced
  • 1 tablespoon bacon fat/drippings or olive oil
  • 3 large carrots chopped in rounds or small carrots chopped in rounds
  • 12 small new potatoes – skin on and diced or 6 large potatoes, diced
  • 1 can Butter Peas
  • 2 cans diced tomatoes and the juice
  • 1 can whole kernel corn – drained
  • 32 oz. chicken broth
  • 1 Tablespoon poultry seasoning
  • ½ Tablespoon Penzey’s Krakow Nights seasoning This is a blended mix of salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace, and savory.
  • 1 Teaspoon Penzey's Fox Point Seasoning This is a blend of salt, freeze-dried shallots, chives, garlic, onion, and green peppercorns. I make my own blend. Link in the notes below.
  • ¼ cup tomato ketchup
  • 1 ½ cup water
  • Salt and Pepper to taste

Method
 

  1. Saute the onions in the bacon fat (or olive oil) until tender and almost starting to brown. I saute mine in the pot that goes into the thermal cooker.
  2. Add all the other ingredients and bring them back to a boil.
  3. Reduce the heat a little and simmer for 15 – 20 minutes. Make sure the pot is boiling and the bubbles can’t be stirred down. The vegetables need to be heated all the way through.
  4. Remove from heat. Place the lid on the thermal cooker pot and place it into the thermal cooker.
  5. Leave the food in the cooker for 4-5 hours. Do not check the food since that will release the heat. Keeping the heat in the pot is needed for thermal cooking.
  6. After 4-5 hours the soup will be ready. Carefully remove the cooking pot from the cooker and enjoy!