Crock Pot Vegetable Soup

Oct 172011

Just a reminder: Yesterday I set my first goal for my new series, 11 Weeks to a More Organized Life & Home. I plan to read the Bible for 15 minutes each day.

Fall weather has begun and I am ready to start adding soup to our weekly menu. Soup is truly a comfort food on a cold day. I remember many Sunday evenings when I was growing up when my mom would make potato soup. Guess what I made for my family last night? Potato soup! :)

Today I want to share how I make another of our favorite soups. It technically isn’t a recipe but more of a “dump ingredients in the crock pot” kind of thing.

Here are the ingredients I always use.

3 Quarts of Tomato Juice (home canned)
Diced Carrots
Diced Celery
Diced Potatoes
Minced Onion
Minced Garlic
Bay Leaf (remove before serving)
Oregano
Basil
Sea Salt
Pepper
Leftover (Beef or Venison) Roast (You could leave this out for a vegetarian meal.)

Here are the vegetables that are subject to change due to availability or my mood. :)

Shredded Cabbage
Green Beans
Corn
Peas
Zucchini
Spinach

I put all of the ingredients into my large crock pot and cook the soup on low for 8-10 hours. I always give it a taste at some point during the process and add more seasonings if I think the soup needs it.

I generally use fresh or frozen vegetables, but you could always add canned vegetables if you wanted.

See, I really don’t use a recipe. I always used to be a “by the recipe” kind of cook. The older I get the more I feel comfortable with “recipes” like this.

What are your favorite vegetables to put in tomato soup?