We are all trying to figure out how to stretch out our food rations for the COVID-19 / coronavirus tragedy. Below is a FLASHBACK BLOG POST for you that demonstrates an easy and yummy soup recipe. If you cannot do grains or pasta, no worries, pull the pasta out and put in more vegetables. Keep safe. Keep well. I love you!
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We need warm deliciousness and we need it fast. Try this Crockpot Vegetarian Minestrone Soup Recipe; it is a yummy, hot solution to a cold winter soul. I bought all the ingredients on sale, so the crockpot was chock full of vegetables for about $10. Regular price might make the dollar signs creep up a bit, but overall, it’s worth it. A full crockpot can feed a group of rabid hockey players or perhaps a gaggle of gardeners for this months potluck dinner. Get yourself to a crockpot and enjoy this fabulous soup – QUICK!
Crockpot Vegetarian Minestrone Soup Recipe
- 1 box organic French Onion Soup
- 1 14.5 oz can organic diced tomatoes
- 1 14.5 oz can of organic tomato sauce
- 2 11.5 oz cans V-8 juice
- 2 15 oz cans of chickpeas
- 1 15 oz can of lentils
- Some pasta (optional)
- 2 cups chopped cabbage
- 2 cups chopped squash or zucchini
- 1 cup chopped celery
- 1 cup chopped spinach
- 1 chopped whole onion
- 1 cup shredded carrots
- 2 tablespoons fresh crushed garlic
- 1 tablespoon basil
- 2 tablespoons oregano
- 1/2 teaspoon red pepper (or more if you like it spicy)
- Salt and pepper to taste
- 2 cups pasta
Throw all ingredients into a crockpot except the pasta. Simmer between 5 and 8 hours, marrying flavors. Add pasta one hour before serving.
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