Nana's Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Medium Onion
2 Diced Carrots
2 Stalks of Diced Celery
1 Diced Pepper - Green, Red, Yellow - I use one Green and One Colored
2 Diced Garlic or 1 TB Granulated Garlic
1 bag of Frozen Corn or 1 can of Corn
1 bag of Frozen Peas - only use Frozen peas not canned
Broccoli and Cauliflower - if you have them in your fridge - put them in
2 cans Dark Red Kidney Beans - rinsed
1 Can Tomato Soup
1 Large Box of Veggie or Chicken Stock
1 Can Petite Diced Tomatoes
2 T. Italian Seasoning
2-3 Cups Water - fill the Slow Cooker
Salt and Pepper to Taste
Red Pepper Flakes - 1 tsp - optional
Parmesan Rind - this is optional but make the soup amazing - if you have the end of a Parmesean save it and freeze it - Add one of the rinds into the soup
1 box Small Pasta - Ditalini, Small Bow Tie, Elbow, etc
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Directions: |
Directions:Dice Up all Veggies - if you want you can saute them and then dump them into the Slow Cooker - if no time just dump up all the Veggies
Open all Cans and Dump into Slower Cooker
Add all spices/salt/pepper/broth/Parmesean Rind
Put the Slow Cooker on for 6-8 hours.
Make Pasta - DO not dump into the entire pot of Soup - put into soup and then put Soup into the bowl over it.
Parmesan to the top before serving.
Freeze the leftover soup without pasta in it
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Number Of
Servings: |
Number Of
Servings:8-12 |
Personal
Notes: |
Personal
Notes: This is a great recipe to use when you have lots of extra vegetables in the fridge and freezer. If you have a left over veggie tray - cut those veggies up and put them in the freezer. You can take them out and dump all those cut-up veggies in your slow cooker and your halfway to a great soup this evening.
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