Crockpot Vegetable Soup
Like many of you...I'm busy, really busy! It sometimes seems as if there are not enough hours in the day. But eating healthy is important to me. I have learned to prepare ahead whenever I possibly can. One of my favorite things to do is throw together a vegetable soup in the crockpot before I leave for work in the morning. Serve it up with a side salad and a loaf of crunchy bread and dinner is served, plus your house will smell amazing when you get home. Basically, all of the ingredients go in at the same time. This makes a good thick soup, a "stick to your ribs" kind of meal. You can chop up fresh veggies in the morning if you have time, or buy the precut veggies or even frozen veggies to save time. Feel free to substitute with your own favorite vegetables, these are just the ones that I really like combined together. I would have added a cup of corn, but I didn't have any. If you don't like sweet potatoes, just add your favorite white potato.
Ingredients:
1 extra large sweet potato, peeled and diced
1 cup carrots diced into dime size pieces
1/2 cup finely diced white onion
1 stalk finely diced celery
2 cups boiling water with 1 veg bullion cube dissolved in it. (I put in microwave for 2 min)
1 10 oz can diced tomatoes with liquid
1 10 oz can Black Beans, drained and rinsed (or other bean of your choice)
1 cup diced bok choy
1 large white mushroom, diced
1/2 cup frozen peas
2 cups chopped fresh kale or spinach
1 cup chopped green cabbage
1 10 oz can of tomato puree
1/2 Tablespoon of brown sugar
1 tsp garlic powder
1 tsp Italian seasoning
S&P to taste
Cook on HIGH for 6-7 hours or on low for 8-10 hours, depending on your schedule and how hot your crockpot gets. One note, it is important to add the boiling hot water, don't put room temp or cold tap water in or it will take so much longer to cook. This makes about 6 large servings, and approx 200 calories ea with the vegetables shown.
Like many of you...I'm busy, really busy! It sometimes seems as if there are not enough hours in the day. But eating healthy is important to me. I have learned to prepare ahead whenever I possibly can. One of my favorite things to do is throw together a vegetable soup in the crockpot before I leave for work in the morning. Serve it up with a side salad and a loaf of crunchy bread and dinner is served, plus your house will smell amazing when you get home. Basically, all of the ingredients go in at the same time. This makes a good thick soup, a "stick to your ribs" kind of meal. You can chop up fresh veggies in the morning if you have time, or buy the precut veggies or even frozen veggies to save time. Feel free to substitute with your own favorite vegetables, these are just the ones that I really like combined together. I would have added a cup of corn, but I didn't have any. If you don't like sweet potatoes, just add your favorite white potato.
Ingredients:
1 extra large sweet potato, peeled and diced
1 cup carrots diced into dime size pieces
1/2 cup finely diced white onion
1 stalk finely diced celery
2 cups boiling water with 1 veg bullion cube dissolved in it. (I put in microwave for 2 min)
1 10 oz can diced tomatoes with liquid
1 10 oz can Black Beans, drained and rinsed (or other bean of your choice)
1 cup diced bok choy
1 large white mushroom, diced
1/2 cup frozen peas
2 cups chopped fresh kale or spinach
1 cup chopped green cabbage
1 10 oz can of tomato puree
1/2 Tablespoon of brown sugar
1 tsp garlic powder
1 tsp Italian seasoning
S&P to taste
Cook on HIGH for 6-7 hours or on low for 8-10 hours, depending on your schedule and how hot your crockpot gets. One note, it is important to add the boiling hot water, don't put room temp or cold tap water in or it will take so much longer to cook. This makes about 6 large servings, and approx 200 calories ea with the vegetables shown.
