I’ve had a certain Joni Mitchell song in my head the past few days. Well, one line of one particular Joni Mitchell song actually. “You don’t know what you’ve got till it’s gone.” There are certain things we sometimes take for granted, and we don’t often realize their significance until they are missing. Over the past few days, that thing that I’ve been missing, that I’ve realized is so dear to me, is my kitchen stove!
I am one of the unlucky New Yorkers experiencing a gas leak in my building in the middle of winter, leaving me and the 11 other apartment units without heat, hot water, or cooking gas! Needless to say, we’re wearing layer upon layer, smelling a little funky, and either eating cold sandwiches or getting take out. But today, I just had to cook something hot and so turned to my trusty electric appliances.
Adapting your stovetop or oven recipes to be cooked in a slow cooker turns out to not be so difficult- and it keeps your house smelly yummy all day long!
Since my fingers are quite frozen, I’ll just leave you with my recipe. But I will say, this soup was warming to our bellies, hearts, and very cold toes- enjoy!
Lasagna Soup- serves 3-4
- 1 lb. ground turkey- substitute ground beef, sausage, or veggie crumble if you prefer
- 3 garlic cloves, minced
- 1/2 medium onion, diced
- 1 small red bell pepper, diced- not totally necessary, but I figure the more veggies the better!
- 1 1/2 cup mushrooms, quartered- any variety you like
- 2 cups low sodium beef broth
- 1, 14 oz. can crushed tomatoes
- 1, 8 oz. can tomato sauce- or you can use 8 oz. of V8 if you prefer a thinner soup
- 1 Tbsp tomato paste
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 lasagna noodles, broken into pieces
- Shredded mozzarella and/or parmesan for topping
- First, if stovetop is accessible, cook meat in a saute pan. Drain any excess fat from pan and add meat to slow cooker.
- Mix in onions, garlic, bell pepper, and mushrooms.
- Next, pour in broth, crushed tomatoes, tomato sauce, and paste. Then add seasonings.
- Cover and cook on LOW for 6-7 hours, or HIGH for 4-5 hours.
- When 45 minutes of cooking time are left, add uncooked lasagna noodles. Add one cup of water to cover noodles and make for a thinner soup. Cover and let cook for the remaining 45 minutes.
- Serve by topping with cheese, fresh parsley, or crushed red pepper flakes. Enjoy!