Garden Vegetable Soup
***Medium-Hot because of the jalapeno. Reduce to 1/2 jalapeno for mild or none at all. Really adds a nice flavour though***
This fed 8 people with left overs. You can pretty much add what you want, keeping in mind the liquid levels. I used a 5 quart slow cooker and it was pretty much full. Low in sodium and fat, so healthy and SOOO tasty.
A)
1 medium turnip, peeled and diced into cubes
4 large carrots, peeled and diced into cubes
3 ribs of celery, diced into cubes
5 small white potatoes, skins on and diced into cubes
1 large onion, peeled and diced finely
1/2 large zucchini, diced into cubes
12-16 fresh green beans, washed and snapped into bite size pieces
1 fresh jalapeno, chopped very finely and use the seeds too
8-10 white mushrooms, washed and diced into cubes
2 cloves of fresh garlic, peeled and minced
B)
2 tsp marjoram
2 tsp tarragon
1 tsp ground black pepper
C)
2- 900 ml tetrapaks of chicken broth
1- 900 ml tetrapak of vegetable broth
D)
2 1/2 - 3 cups small pasta (I used rotini, but macaroni, shells, bow-tie's, etc..)
Prepare all ingredients from section A and place into the slow cooker. Put all ingredients from section B on top. Pour all liquid from section C over top. Cook on LOW for 8 hours. Cook pasta on stove top until al dente to remove extra starch. Add to slow cooker and cook for 45 minutes - 1 hour on LOW.
I served it with a warm pumpernickel bread, and it was the perfect compliment.