This is a super simple recipe for veggie soup, that is delicious. Obviously, because I’m sharing it with you! We’re continuing with our fall theme with this recipe (even though it’s still hot here) so snuggle up and enjoy the warmth this recipe brings.
I like to freeze my extra veggies (you know those ones that you really don’t know what to do with and they’re about to go bad?) and keep them in a container just for soup. Sometimes I get an interesting mix of veggies but this one contained onions, lots of mushrooms, carrots, celery, and green pepper.
*Side note, I made this dish at 6:30 am….that means you can do it anytime.
So, first get your slow cooker out. Add to it three beef bullion cubes and 3 cups of water. Next add a big can of crushed tomatoes (mind had basil added) and a small can of tomato paste. Throw in your mixed veggies whether they are frozen or fresh. Then season with 1/2 t. basil, 1/2 t. oregano, 1/2 t. salt, 1/4 t. pepper, 2 teaspoons of garlic, and 1/2 t. of jalapeno flakes (if you like a little extra pep!). Turn the slow cooker on low, and let it heat throughout the day. If you are using fresh veggies you may need to be careful that your veggies don’t get too mushy. Around 2:00 this afternoon, I came back home and tasted the soup. I thought it needed a little something else, so I added about 2 T. of Worcestershire sauce…this give it a little bit of a smokey flavor…yeah. And there you go!
On another note, tomorrow will be the ill fated day of my tonsillectomy, so I will be MIA for at least the rest of the week. I know it will be hard for you to go on without me, but at least you will have soup to keep you company. I will be eating pop sickles, and mash potatoes, and lots of pudding.