04
Dec
Tuesday Pin-Up… Italian Vegetable Soup
posted by: Vixen
On today's menu is one of my family's favorite soups. I think I've mentioned how much I love my crock pot. In the winter months I'm definitely a
'Fix It and Forget It' type of a gal. I throw it together in the morning after the kiddos head off to school, let it do it's thing through the day....meanwhile the house begins smelling yummier and yummier so that by dinner time everyone is anxiously awaiting supper. As with all my other recipes, this is one I've tweaked until it's
*just right* and perfect for sharing. It's also completely vegetarian so that the entire family can enjoy with out any extra work.
*wink*
Ingredients:
- 3 carrots- sliced
- 4 potatoes- peeled and cubed
- 1 small onion- diced
- 1 cup zucchini- diced
- 1 cup squash- diced
- 1 large celery stalk- diced
- 1 tsp garlic powder
- 3/4 tsp salt- to taste/as desired
- 1/4 tsp pepper- to taste/as desired
- 2 Tbs parsley
- 4 cloves garlic- diced
- 15oz can diced Italian tomatoes
- 6oz can tomato paste
- 15 oz can beans- drained (your choice! Kidney, Cannelloni...)
- 32 oz vegetable broth
- 4 cups water
- 1 packet Italian dressing
- 2 bay leafs
- 1 1/2 cups pasta (your choice! Choose something 'hearty' that will withstand being in a soup)
Directions:
1. Place veggies
~first 6 ingredients~ in crock pot. Season to taste/as desired.
2. Add the next 6 ingredients and stir well.
3. Sprinkle with Italian dressing packet, add bay leafs. DO NOT ADD PASTA!
(I've tried adding the uncooked pasta to the soup at different time frames and it always turned out mushy and gross...eww!)
4. Cook on high 4 hours or 6-8 on low.
5. Before the soup is done, cook pasta according to directions
(al dente is best). Drain
(but do not rinse), stir into soup and serve with your favorite crusty bread.
Bon appetite!
~ xo
Vixen
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~ xo
Vixen
Dave
Says:
December 4th, 2012 at 6:12 pm
Yum… what time is dinner?? :)