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Leanne's Basic Vegetable Soup




Source of Recipe


Flylady


List of Ingredients




Serves 12
1 large onion -- chopped
4 cloves garlic -- pressed
1 tablespoon olive oil
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
2 cups green beans -- cut in 1" pieces
1/4 head cabbage -- chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped
2 cans diced tomatoes -- undrained
6 cups chicken broth


Recipe



In a large soup pot, heat 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. You're not cooking them just sauteing 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 crock-pot, add the tomatoes and broth. Cook
on low 7-9 hours (depending on your crock-pot) or high 4-6 hours (but
all crock-pots are different, depending on size, age, brand etc.
Remember, your mileage may vary). Just before serving, gently mash
some of the potato chunks against the side of the crock-pot to thicken
the soup, give it a stir and serve.

Per serving: 88 Calories; 4g Total Fat; 5g Protein; 2g Dietary Fiber;
9g Carbohydrate; 0mg Cholesterol; 658mg Sodium.
Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates.

SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread
and a spinach salad.

Quick Fixes for Variations on the Basic Chicken Soup:

Now remember, don't do this to the whole pot of soup! Just the little
bit you pull out to fix yourself for lunch, etc.

Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it—how much do
you want?) canned black beans (drained and rinsed), a little bit of
cumin and chopped cilantro. Top with some tortilla chips and cheese,
or serve with a quesadilla.

Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned
cannellini (white kidney beans) or white beans (drained and rinse), a
little bit of Italian seasoning and some chopped kale. Cook till
heated through and the kale is tender.

Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little
dried basil and top with a fresh grating of Parmesan cheese.

Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or
butternut squash, some cooked brown rice, a sprinkling of nutmeg and
some chopped parsley.