And there are no pictures here, because a) it's night time, and dark, and b) seriously, even the most heavenly soup doesn't look that great in the slow cooker.
But holy cow, the slow cooker is a miracle.
I decided to make the Split Pea Soup from Colleen Patrick-Goudreau's The Vegan Table for tonight's dinner. It's Sunday (remember, I'm a cheating pre-blogger), and it's my only day off this week, and I knew we were going to see a movie at six. So this morning, I chopped everything for the soup, threw the veggies, the split peas, and the herbs in some water, and then refrigerated it until I was ready to start the cooking at around one.
My only mods to the recipe were that I added about 1/3 cup of nutritional yeast at the end of the cooking time, plus about 1T of Earth Balance margarine. It took about 6 hours in my slow cooker, which I boost when cooking legumes by putting it in rice cooker mode for a bit before starting the slow cooking. The liquids come to a boil, and then are hot enough to simmer for awhile before settling down for a true slow cook.
I all but refuse to see movies anywhere but our local theatre, and since it is in easy walking distance, we always walk unless there is a downpour. Tonight, we were at the tail end of a warm afternoon when we walked there, but it was right brisk when we came home--having hot soup waiting at home was perfect.