I got a crock pot for Christmas from my sister, Jenny, and I was really excited to try it out. We had a good bit of veggies leftover at the end of the week, so I decided to try my hand at making a vegetable soup. I think I succeeded – this was extremely delicious! It took longer than I expected it would take to make it, but I think I’ve figured it out just fine.
Hearty Vegetable Soup
makes about 3 quarts
4 cups vegetable stock
2 large carrots, chopped
2 medium zucchini, peeled and chopped
1/2 cup frozen spinach
1 celery stalk, chopped
15 oz. great northern beans (1 can), rinsed
15 oz. diced tomatoes (1 can)
1 potato (I used russet), chopped
about 1/4 cup onion, chopped
3 cloves of garlic, minced
2 T olive oil
1 t basil
1 t Onion Onion seasoning
1/2 t pepper
1/2 t salt
Sauté the garlic and onion in the 2 T of olive oil until onion is translucent and both are fragrant. Chop up all of your vegetables and put them into a 3-quart pot or crock pot. Add your vegetable stock, beans and tomatoes and heat over medium heat (or on high in crock pot) until potatoes and carrots are just softened. Add spinach and seasonings and cook until spinach is wilted. Serve with a bit of asiago.