Amy”s Odds & Ends Veggie Crock Pot Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice of pizza with sauce topped with tons of veggies and see how great it tastes, and how good it is for you.
Ingredients (use vegan versions):
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon olive oil
- 6 mushrooms, quartered
- 3 carrots, peeled & chopped
- 6 stalks asparagus, trimmed & chopped
- 1 small head broccoli, chopped
- 1 cup green beans, choppd
- 1/2 cup corn kernels
- 1/2 cup peas
- 4 new (red) potatoes, quartered
- 14 oz. can diced tomatoes
- 1 cup carrot juice
- 2 cup veggie broth
- water (depending on how “brothy” you like your soup)
Directions:
This soup was born of having many leftover veggies in the
fridge and not enough time to eat them before they went bad.
Feel free to substitute. And save the trimmings to make
stock later!
While chopping other vegetables, heat oil and saute onion
and garlic for a few minutes. Put all ingredients into
crock pot and heat on low for 8-12 hours (overnight, or
while you”re at work is great). Season with salt and
pepper, to taste, before serving.
Serves: 4-6
Preparation time: overnight
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