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Basic Veggie Soup




Source of Recipe


Saving Dinner






List of Ingredients



• 2 14.5 oz cans diced tomatoes, undrained
  
• 1 large onion - chopped
  
• 4 cloves garlic - pressed
  
• 2 TBSPS olive oil - divided
  
• 2 large carrots - chopped
  
• 2 small celery stalks - chopped
  
• 1 med. turnip - chopped
  
• 2 cups green beans - cut in 1" pieces
  
• 6 cups chicken broth
  
• 1/4 of a head of cabbage - chopped
  
• 1/2 tsp. thyme
  
• Salt and pepper to taste
  






Instructions



1. In a large soup pot, heat one tbsp. of the olive oil over med-high heat. Add the onion and cook till nearly translucent. Now add the garlic - don't let the garlic brown! Saute another couple of minutes.
   
2. Add the rest of the chopped veggies, sauteing for just a minute or two. Add the thyme and salt and pepper while sauteing.
   
3. Now put the veggies in a crock pot, then add the tomatoes and broth. Cook on low for 7 - 9 hours or on high 4 -6 hours.
   
4. Variation #1 Add some canned black beans, rinsed and drained, a little cumin and chopped cilantro. Top with some tortilla chips and cheese.
   
5. Variation #2 Add some canned white kidney beans, drained and rinsed, a little Italian seasoning and some chopped kale. Cook until kale is tender.
   
6. Variation #3 Add some cooked pasta, a little dried basil and top with parmesan cheese.
   
   
7. Variation # 4 Add some diced acorn squash or butternut squash, some cooked brown rice, s sprinkling of nutmeg and some chopped parsley.