Vegetable Soup

I love making vegetable soup and using the crock pot frees up my time to do other fun things during the day.

I start with about 10 small potatoes.  I used a combination of red and gold since that’s what I had on hand.  With the potatoes, I also have one onion, about four stalks celery, and a bunch of baby carrots from our garden last summer.  I pulled the carrots out of the ground in early October, but root vegetables keep very well and I store my carrots 

in the refrigerator, so they’re still nice and firm.

The onion and celery are diced and the potatoes are peeled and cut into small cubes.  If you want more fiber, you can scrub your potatoes instead of peeling them.  You can really tell the difference between the red and gold potatoes, but once they’re cooked you won’t see the difference.  I cut the tops and roots off the carrots and then sliced them lengthwise so they’ll cook nicely.

 

Our dog, Sami, loves when I cook because she knows she’ll get a snack.  She sits and watches me thinking that something will fall off the counter.  We don’t like to give her scraps, but not only does she think carrots are wonderful and will eat as many as I’ll give her, but they’re a good snack for dogs. 

All of the vegetables go into the crock pot, along with seasonings and liquids.  I add about 2 tablespoons bouillon (I used beef, but chicken or vegetable would work equally well), 1 1/2 tablespoons Italian seasoning, and then salt and pepper to taste.  You can also toss in some garlic if you want.

Once all of the vegetables and

seasoning are in the crock pot, add about 2 cans of diced tomatoes and one can of tomato sauce.  Then, add about another 3-4 cans of water, depending on how much broth you want in your soup.  Put the lid on the crock pot and set it at high.  I put a dish towel that’s been folded in half on top to help hold the heat in.  Allow this to cook for about 4 hours, until boiling well and the potatoes and carrots are almost done.

About an hour before you’re ready to eat, add some chopped cabbage.  I had a bag in the fridge that I wanted to use before it expired, so I decided to use that.  I love the flavor of cabbage in soups!  My grandma used to say that if your soup was too salty you could add a cabbage leaf or two to it and they would absorb the salt.  Grandma had a lot of good, old-fashioned advice about everything from cooking to kids!

Stir the soup well, put the lid back on, and cook for about another hour.  This is nice by itself, or served with either rolls or corn bread.  Enjoy!

Vegetable Soup

10 Potatoes, peeled and cubed

4-5 stalks celery, diced

1 pound carrots, cut into small pieces

1 medium onion, diced

2-16 oz. cans diced tomatoes

1-16 oz. can tomato sauce

3-4 cans water

2 Tablespoons bouillon (beef, chicken, or vegetable)

1 1/2 Tablespoon Italian seasoning

garlic, salt, and pepper to taste

1 bag chopped cabbage (or 1/2 cabbage, chopped)

Put everything except cabbage into a 6 qt. crock pot.  Cover and cook on high for 4 hours.  Add cabbage, stir well, cover, and cook an additional hour, until boiling.  Serve.

***You can add any vegetables or meat you want to this, so it’s a good way to use up leftovers.

 

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