My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Monday, March 26, 2012

MAKE-IT-IN-THE-POT-MONDAY: Vegetable Soup

{ Prep Time: 15 mins / Cooking Time: 10-12 hrs on Low / Difficulty: Easy / Yields: 12 servings }

Ingredients:
2 cloves garlic, finely chopped
1/2 cup onion, chopped
1/2 medium head of cabbage, chopped (about 3 cups)
2 small zucchini, chopped (about 2 cups)
1 cup carrots, diced
2 celery stalks, chipped (about 1 cup)
1 (28 oz) can tomatoes, undrained
1 can (15 oz) black eyed peas, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
6 cups organic low sodium chicken broth
2 tsp dried basil
1 tsp salt, plus extra to taste
1 tsp dried oregano
1/4 tsp pepper
hot sauce, optional
grated Parmesan cheese

Directions:
1. If desired, saute the onion in a 1/2 Tbsp of butter or olive oil before adding to crockpot. It's not necessary, but it does bring out a different flavor in the onions. Add all ingredients in your crockpot.
2. Cook on low for 10-12 hours.

Recipe borrowed from All Recipes

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