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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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Directions: Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.
Comments: requires crockpot
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FlyLady Vegetable Soup
869/10000 Ounce(s) thyme
1/4 chopped cabbage
48 Ounce(s) chicken broth
1 27/625 Pound(s) cut in 1 green beans
1 chopped turnip
2 chopped celery
2 chopped carrot
137/4377 Quart(s) divided oil, olive
4 Clove(s) pressed garlic
1 chopped onion, white
2 Can(s) undrained tomatoes, diced canned
2 small russet potato
1 Pound(s) salt
1 Ounce(s) pepper, black |
Directions:
In a large soup pot, heat the one tablespoon of the olive oil over medium high heat. Add the onion and cook till nearly translucent, now add the garlic. Don't let the garlic brown and saute another couple of minutes.
Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.
Now put the veggies in the crockpot, add the tomatoes and broth. Cook on low 7-9 hours (depending on your crockpot) or high 4-6 hours. Just before serving, gently mash some of the potato chunks against the side of the crockpot to thicken the soup, give it a stir and serve.
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