Everything but the kitchen sink, Soup
1 box of Chicken broth
1 1/2 cup water
1 Large can tomato paste
2 cans diced tomato (italian)
1 yellow squash
1 green zuchinni
1 small eggplant (peeled)
2 pieces from large stalk celery
1 large yellow onion
3/4 cup chopped mushroom (stems included)
1 can kidney beans
1 can white beans
3/4 cup yellow & white mixed frozen corn
1/2 cup shredded carrot
Salt
Pepper
Italian seasoning
Fresh chopped parsley
In a LARGE pot boil chicken broth, water, and tomato paste until completely combined. Lower temperature and allow to simmer. Add two cans of diced tomatos. Transfer to slow cooker.
Wash one yellow squash - DO NO PEEL. Chop into half, then in half again where it makes little pie shapes - and chop into 1/2 inch pieces. Add to the slow cooker.
Wash one green zuchinni - DO NOT PEEL. Repeat instructions for the yellow squash. Add green zuchinni to slow cooker.
Peel and remove top & bottom from one small egg plant. Chop Length-wise and then cube into 1/2 inch pieces. Add to slow cooker. They will float, but they boil down so don't worry.
Wash and chop celery into VERY FINE pieces - add to slow cooker.
Peel and mince onion into small pieces. Add to slow cooker.
You can buy pre-chopped mushrooms - or chop your own - or even used canned. Add the mushrooms to the slow cooker. If you are using canned - make sure to drain the liquid first.
Add kidney beads, white beads, corn, and carrot. Using a wooden spoon, combine the veggies into the broth well. If there is more veggie then liquid - add another 1 cup water, and mix again with spoon. You want to make sure there is enough liquid in the pot. This makes A LOT of soup. If you have a small slow cooker - reduce everything listed in half.
Add seasonings to your taste, except parsley. Allow to slow cook on HIGH for 4-6 hours. Laddle into soup bowls and sprinkle with parsley. Serve with a crusty bread. This is so hearty and fabulous - we make this once every couple of weeks at my house and my fiance who could all but care about veggies absolutely LOVES this soup. It's one of my favorites, too.
1 1/2 cup water
1 Large can tomato paste
2 cans diced tomato (italian)
1 yellow squash
1 green zuchinni
1 small eggplant (peeled)
2 pieces from large stalk celery
1 large yellow onion
3/4 cup chopped mushroom (stems included)
1 can kidney beans
1 can white beans
3/4 cup yellow & white mixed frozen corn
1/2 cup shredded carrot
Salt
Pepper
Italian seasoning
Fresh chopped parsley
In a LARGE pot boil chicken broth, water, and tomato paste until completely combined. Lower temperature and allow to simmer. Add two cans of diced tomatos. Transfer to slow cooker.
Wash one yellow squash - DO NO PEEL. Chop into half, then in half again where it makes little pie shapes - and chop into 1/2 inch pieces. Add to the slow cooker.
Wash one green zuchinni - DO NOT PEEL. Repeat instructions for the yellow squash. Add green zuchinni to slow cooker.
Peel and remove top & bottom from one small egg plant. Chop Length-wise and then cube into 1/2 inch pieces. Add to slow cooker. They will float, but they boil down so don't worry.
Wash and chop celery into VERY FINE pieces - add to slow cooker.
Peel and mince onion into small pieces. Add to slow cooker.
You can buy pre-chopped mushrooms - or chop your own - or even used canned. Add the mushrooms to the slow cooker. If you are using canned - make sure to drain the liquid first.
Add kidney beads, white beads, corn, and carrot. Using a wooden spoon, combine the veggies into the broth well. If there is more veggie then liquid - add another 1 cup water, and mix again with spoon. You want to make sure there is enough liquid in the pot. This makes A LOT of soup. If you have a small slow cooker - reduce everything listed in half.
Add seasonings to your taste, except parsley. Allow to slow cook on HIGH for 4-6 hours. Laddle into soup bowls and sprinkle with parsley. Serve with a crusty bread. This is so hearty and fabulous - we make this once every couple of weeks at my house and my fiance who could all but care about veggies absolutely LOVES this soup. It's one of my favorites, too.