Thursday, November 17, 2011

In the Kitchen With Jason: Crock Pot Vegetable Soup



This recipe comes from the Fix-It and Forget-It Big Cookbook. It was called The Soup.

Ingredients
  • 2 (14.5 oz.) cans vegetable broth
  • 2 vegetable bullion cubes
  • 4 cups water
  • 3 (14.5 oz.) cans diced tomatoes
  • 4 garlic cloves, minced
  • 1 large onion, chopped
  • 2 cups chopped carrots
  • 1 chopped zucchini
  • 1 chopped yellow squash
  • 1/2 tsp basil
  • 1 tsp parsley
  • 1/2 tsp pepper
  • 3 dashes Tabasco sauce
  • Crusty bread, thickly sliced
Directions
  • Combine all non-bread ingredients in a 5 or 6 quart slow cooker.
  • Cover and cook on low for 9 hours.
  • Serve with slices of crusty bread.
This soup is amazingly good, but it makes about 100 servings. Jess and I have been having it for lunch for about a week now and there is still some left. If only making this for 2 people, I would recommend halving the recipe. I know we will in the future.

Please enjoy!

-Chef Jason

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