Tuesday, June 29, 2010

Vegetable Garden Soup

Add to the crock pot:

2 15oz cans red kidney beans, undrained
2 14oz cans cut tomatoes or fresh tomatoes, chopped
4 carrots, sliced or shredded (my kids prefer shredded)
2-4 small potatoes, diced (I leave the skin on)
2 small zucchini, diced
2 small yellow squash, diced
2 stalks celery, diced
1/2 green bell pepper, diced - no seeds (optional)
1/2 cup dry lentils (optional)
4 TBSP parsley
10 shakes of paprika
4 shakes cayenne pepper (red pepper)
4-6 TBSP Au Jus Gravy powder or 2-3 1oz packets

Pour over the top: 4 cups boiling water
Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours, or until your veggies are tender.

During the last hour, add:

1 cup frozen peas and/or 1 cup frozen corn
(We prefer the frozen corn)

*My pickiest eaters will not touch this with a ten foot pole. However, I HAD to include it. It's one of my most favorite vegetable soups on earth, and sooooo easy to do in the crock pot. All your chopping and dicing is done and cleaned up well before dinner time, you know I LOVE that! This soup just speaks "summer garden" and makes me feel so healthy...haha! Just make sure you cook it long enough to get all of your veggies tender. It's a FULL pot. You could cut the recipe in half and still have tons of soup.

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