Following vegetables can be fresh, canned, or frozen. Measurements are approximate, easily substituted for any 16 oz freezer bag of mixed veggies:
1/2 cup corn
1/2 cup sliced green beans
1/2 cup sliced carrots
1/2 cup peas
2 sliced celery stalks
1 large or 2 small peeled, cubed potato
1 small, diced white onion
1 can diced tomatoes
3 cups of tomato juice or cocktail
2 cup of veggie or chicken stock
1 Tbs soy sauce
1 tsp thyme
1 tsp oregano
1/2 tsp garlic powder
1 tsp house seasoning*
1 bay leaf
Optional: 1.5 lb of browned and drained hamburger.
All items in the slow cooker on high for four hours OR brought to a boil on the stove and simmered for half an hour. This soup is even better the next day when all the flavors settle together. By using veggie stock and skipping the hamburger or replacing it with a veggie substitute, this dish is vegan!
I recommend using low sodium everything for the prepackaged foods. This is a dish that can get very salty, very quickly. If you use regular sodium items, however, skip the house seasoning and add 1/2 tsp of pepper and 1 full tsp of garlic powder
*2 parts salt
1 part black pepper
1 part garlic powder
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