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Vermicelli soup in a slow cooker

Vermicelli Soup in a Slow Cooker

Very simple, made from everyday ingredients, for the whole family! Vermicelli soup in a slow cooker is a first-course recipe that takes barely any time or effort. It'll save the day when you don't have a stove handy — at the cabin or in a dorm. The soup comes out beautiful, fragrant, and very tasty!

TaciturnPerson

Recipe author

Composition / ingredients

Servings:

Chicken broth

Potatoes

Vermicelli

0.5

Carrots

Onion

Garlic

Tomato paste

Bay leaf

Paprika

Cilantro and coriander

Basil

Allspice

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 0 % 0 g

Carbohydrates 69 % 9 g

48 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you cook vermicelli soup in a slow cooker? Prepare the ingredients. For the base, you can use ready-made broth (chicken, meat, or vegetable) or just water. Wash and peel the vegetables well.
Step 2:

On your slow cooker, set a mode suited for frying. On mine it's called "Fry"; on other models it may go by a different name. If it lets you set a time, set it to 15 minutes. Cut the onion into small cubes. Pour some vegetable oil into the slow cooker and heat it up a bit. Fry the onion, stirring, for about 5 minutes.
Step 3:

Grate the carrots on the coarse side of a grater and add them to the onion in the slow cooker bowl.
Step 4:

Add the tomato paste and stir. Fry the vegetables, stirring, until the program ends.
Step 5:

Peel the potatoes and cut them into cubes. Add them to the vegetables.
Step 6:

Finely chop the garlic and add it along with all the spices to the bowl. Choose the mix and amount of spices to your taste. Pour the broth or water into the slow cooker. Add salt.
Step 7:

Turn on the soup-cooking mode. On mine it's "Cook/Soup"; set the time to 30–40 minutes. 15–20 minutes before the program ends, add the vermicelli to the bowl. Stir, close the lid, and wait for the program to finish.
Step 8:

When it's done, turn off the slow cooker, open the lid, and ladle the soup into bowls. Serve the soup with fresh herbs and bread. Enjoy!

Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (how thick or thin you like your soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grains, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Remember that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to suit you. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
Keep in mind that the cooking time and mode in the recipe are approximate. All slow cookers work differently, and even identical models from the same manufacturer can have their quirks. Before you cook a dish that's new to you in a slow cooker, read its manual carefully, then in practice start with dishes you already know and move on to new ones, dialing in the mode and time to suit your own machine.
For how to cook pasta properly, how to cook it al dente, how to pick a quality product to avoid disappointment, and much more, see the article "Pasta — the fine points of choosing it and the secrets of cooking it."