Overnight White Bean Soup
Meal–prepping in a slow cooker can be a nerve–racking experience. You may find yourself wondering: what if my cats knock the pot over while I'm away, spill hot liquid on the power cord and themselves, and burn down my entire apartment complex? What if the whole thing spontaneously combusts? Making soup shouldn't be so stressful— especially when you're using a device that does the cooking for you. A revolutionary thought recently occurred to me that has put these irrational fears to rest: slow cookers can be used overnight. Chop your veggies, add liquid, throw everything in the slow cooker and pad off to sleep. When you wake up, your house will smell of soup and your lunch will be ready to pack. It's a glorious solution for your cats, your apartment complex, and your peace of mind. This white bean soup is nothing fancy— but it is healthy, convenient, and filling. You don't need to make this soup for dinner— reserve that occasion for something more exciting. But when lunchtime rolls around, we're out and about and our standards are lower, home–made soup sounds pretty excellent. Add rice if you would like a more filling soup. If you want to get really fancy, pack yourself some crackers and a piece of fruit on the side. If anyone else shares my strange affinity for saltines, now is the time to indulge.
Chop the veggies and crush the garlic. Rinse beans thoroughly. Combine vegetables, beans, and broth into a slow cooker. Add seasonings and drizzle in balsamic vinegar, soy sauce, and olive oil. Cook on high overnight and serve. Alternatively, you can simmer the soup on the stove— but you probably shouldn’t go to bed while that’s happening.
I used Better than Bouillan No Chicken Base, because I find that it's more savory than average vegetable stock. Balsamic vinegar adds tanginess and soy sauce further develops the savory flavor.