My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

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

No comments:

Post a Comment

For more recipes . . .

If you'd like to see more recipes, click on the "older posts" link on the bottom right side of the blog!