Thursday, September 26, 2013

Garden Crockpot Soup

-2 cans tomatoes (your choice)
-an onion, chopped
-garlic (like 4 cloves)
-2 carrots, chopped
-2 stalks celery, chopped
-2 cans green beans
-6 C chicken broth (or equiv. water/bouillon)
-quarter head of cabbage
-1/2 tsp. thyme
-2 small russet potatoes, cleaned and chopped
-salt & pepper to taste
-evoo (or whatever oil you got)

Now, these are suggestions above, add what you have and leave out what you don't. 

In a large soup pot, heat up a T of evoo and cook onion till soft and add garlic, but don't let it brown.
Add the rest of the veggies and saute a bit to release flavor.

Put all in a crockpot and cook on low 7-9 hours.  Just before serving, mash the potatoes a little bit with a masher. 

Now, this is your basic soup, what can you add to make it what you like?  Try these:

1-Tex Mex: add some canned black beans (rinsed), come cumin, and cilantro. Top with cheese and tortilla chips.  Eat with a quesadilla.

2-Tuscan: Add some canned cannellini beans (white beans) (rinsed), some Italian seasoning, and some chopped kale (kale is AWESOME in soup! just chop it small and add in when almost done).

3-Minestroni: Add some cooked pasta, dried basil, and top with Parmesan.

4-Autumn: Add some diced acorn squash or butternut.  Some brown rice, a little nutmeg and parsley.

These add-ins can be added to each bowl (but squash should be cooked with soup if you choose that) or the whole pot.

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