Thursday, June 3, 2010


Another good start recipe that you can adapt to your taste and for what you happen to have on hand.

Add the following ingredients together in a crock pot, set it on low heat, and let cook for 3-4 hours.

4 c. raw vegetable pieces (frozen carrots, peas, green beans, spinach; celery, zucchini, chopped tomatoes)
2 15-oz. cans diced tomatoes (regular or Italian-flavored)
1/2 t. basil leaves
1/8 t. pepper
1 medium onion (chopped and sautéed in olive oil on the stove beforehand)
1 clove garlic, finely chopped
1 can kidney or garbanzo beans, undrained
2 cans beef broth (or 2 cubes beef bouillon with 2 c. water)
1-2 c. water (as needed)

Cook 4-6 oz. pasta normally about 1/2 hour before serving the soup. Mix in the pasta and you're all set!

It's experimental, easy, healthy, and hopefully delicious. ;)

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