Last year, I made crock-pot veggie soup that lasted for a whole week and was as healthy as it was delicious. I’ve been wanting to make it again all winter, but haven’t had time to do it. It requires chopping a ton of veggies and waiting 8 hours while it slow cooks, but it’s completely worth it.
I made it this weekend, so I’m going to be eating soup every day for the next year. Okay- maybe not for the next year, but definitely for the next week. I used Budget Savvy Diva’s recipe, but made it my own.
Instead of using black beans, I used great northern beans and chick peas. I added zucchini and squash, as well as dill (I love the flavor of dill). I also decided not to add potatoes, trying to make it as healthy as possible.
Here’s my doctored version of the recipe:
What You Need
2 (14 ounce) cans diced tomatoes (undrained)
1 large onion (chopped)
4 garlic cloves (pressed)
2 tablespoons olive oil (divided)
2 large carrots (chopped)
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Onion Powder
2 small celery ribs (chopped)
1 can of chick peas
1 can of great northern beans
2 cups green beans (cut in 1-inch pieces)
6 cups chicken broth (or vegetable broth)
¼ head cabbage (chopped)
pinch of salt
1 teaspoon of pepper
Parmesan Cheese ( garnish)
What To Do
Heat 1 tablespoon of oil in a skillet and add onion – cook till tender ( 8 minutes) then add garlic and cook for one minute.
Add rest of vegetables to the skillet ( also add all seasoning at this time) except ( tomatoes and beans) + drizzle 1 tablespoon of oil.
Cook for about 5 minutes – this step REALLY helps enhance the flavor.
It turned out really well- I had it for lunch today and everyone was asking what smelled so good!
I packaged them in Tupperware for the rest of the week, so they’ll have to get used to it 🙂