Slow Cooker Spiced-Up Vegetable Fish Soup

This delicious, hearty soup has just the right kick to it and perfect for the cold days ahead of us.   The Chinese use spices to both cool themselves during hot weather and warm themselves during cold days.  This soup has just the right hotness to warm you up during this winter.  You can also modulate the heat according to your taste.  A friend of mine who I would consider having a conservative taste loves this soup and suggested that I post the recipe. 

It is also very easy to prepare thanks to the use of the crock pot.   You can also use frozen vegetables instead of the fresh ones in the recipe to save time.

I submitted this to the McGinnis 2014 Souper Bowl Monroeville Contest wherein I used canned crabs instead of fish.  One can also use a mixture of seafood for this recipe and come up with a sensational version similar to a Bouillabaisse soup. 

Give yourself a break and go home from a hard day's work and drive to this hearty awesome soup and enjoy it with your family with a crusty loaf of bread and salad. 

Slow Cooker Spiced-Up Vegetable Fish Soup

Ingredients

• 2 quarts water
• 1 tbsp chicken bouillon granules
• 1 tbsp beef bouillon granules
• 1 tbsp seafood seasoning or more to taste
• 2 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tbsp sugar
• Kosher salt, black pepper and cayenne pepper (optional) to taste
• 1 1/2 cups canned diced tomatoes
• 1/2  tsp hot pepper sauce
• 3/4 cup sliced carrots
• 1 diced celery stalk
• 3/4 cup corn kernels (fresh or frozen)
• 3/4 cup  cut green beans
• 1/2 cup diced cabbage
• 1 medium yellow onion chopped
• 1 cup cubed potato
• 1 pound fish, cut into large pieces or as individual frozen tilapia pieces which come in individual packs

Combine all the ingredients in the crock pot bowl with the fish last and on top and cook on high setting for 4 hours or 8 hours at low.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.