Crockpot experts - can I reheat prepared (heat &eat) soup in a crockpot without burning? See details
There's a potluck at a work event next week, and I'm supposed to be bringing a vegetarian dish. I was thinking I might do a squash & potato soup that I've made stove top before - the problem is it used prepared butternut squash from Trader Joe's as it's base, and I'm worrying about whether that will burn in a crockpot? It's for a lunch event so planning to cook on high for about 3-4 hours.
I think I see two points that will help: I see no reason to cook anything vegetarian on high for 3-4 hours. Use high to reach boiling, then turn down to a low simmer. And it should be ready to eat in an hour, even if you use large chunks of butternut squash.
If you want to cook it faster and lower temperature, which will reduce the chance of sticking, then either cut the squash small, or, even better, boil chunks of squash and then blend them. With blending, the soup can be ready in 20 minutes and stay warm and delicious in a crock pot on low for hours.
I have reheated many things in the crockpot before. Each crockpot is different, but I would suggest heating on the lowest or warm setting so as not to burn. That's what I do with mine. My crockpot gets really hot, so the hot setting will typically burn if I do it for more than 30-60 minutes. For something that has already been cooked or for leftovers, I usually heat on the warm or low setting. It takes longer but I've not burned anything.
I use my crockpot a lot. I guess it doesn't get too hot because I have never burned anything in the crockpot - even on the high setting. Since you are basically just reheating, I don't even think you need to cook it on high. I think after 3-4 hours, it should be hot and ready to enjoy.
It should be fine but if you are just heating it up, turn it on low. I reheat homemade chili in mine all the time and I just turn it on low for a couple of hours. That is enough to heat it totally. With vegetables, turning it on high will overcook it also. You don't want to cook the nutrition out of it.
The beauty of a crockpot is that it is SLOW cooking, even on high heat, it takes a long time to really cook something through. I've never had anything burn in a crockpot. I don't think it happens, unless someone turned it on high and left the lid off for all the liquid to evaporate.
Yes you can reheat food in a crock pot. Just make sure you put it on low. It's not going to hurt a crock pot as long as it has water in it. I hope this helps you out!
I cook soup twice a week in my large crock pot and am always happy with the results....I think if you use canned soup I would make sure to have enough liquids in the crockpot while its all cooking...Low would be warm enough to do the job...Good Luck, If you want my vegetable beef soup recipe for the crock pot I will be happy to send it...My hubby loves it.
Sounds more like you're planning on cooking your soup in the crockpot and not simply reheating it?
These are two different things, and your results could be quite different using a different cooking method. Not a chance I'd take if you've never made it in the crock pot before. They're called "slow cookers" for a reason, and I wouldn't want to guess how long it would take or if it would change the texture too much from your stop top method.
I'd prepare your soup as usual on the stove, then just store it in your crock in the fridge overnight. Then, reheat it on low so it'll be warmed up by your potluck lunch time.
It sounds like your are inquiring abut making the sup from scratch. 3-4 hours is definitely not necessary for a veggie soup. You may actually turn the veggies to mush by cooking it too long. I would say 1.5 at best is all you need for this soup.
I think this would work just fine! Crockpots are great for slowly heating things, so this scenario of reheating seems perfect. As far as the cooking time, I think 1-2 hours on low/medium would suffice.
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