Misty’s EASY Crock-Pot Vegetable Soup
It’s cold outside and I have the world’s biggest fixation for anything related to soup. Meanwhile, the whole Russ Bowman clan don’t see eye-to-eye on my love for soup.
I’ve already shared my tedious rendition of my favorite technique for Pho. Keep following friends and family, it’s only going to get yummier.
I stumbled upon a vegetable soup recipe when I was working with the Newseum. Where the ladies that were working there followed a diet plan to help shed weight while eating healthy wholesome meals. When PGT came to us with a treat for our first weigh-in, she presented us with bowls of hearty-vegetable soup. It was delicious, obviously, I had a bowl or two. Anyway, as the years went by, I made this soup multiple times and I have a keen ability to pair all kinds of spices/herbs and ingredients that will amplify your taste buds. So if you’re not inclined to all the spices I provide in this recipe, remember you can tweak it – add or remove ingredients as you want. This recipe is mine and I will definitely give it a tasty flare of perfection for the Russ Bowman Clan.
Each large bowl (2 to 3 cups) is approximately 160 to 200 calories
Ingredients:
1 large onion diced
1 cup chopped celery
3 minced garlic cloves (or sub with 1 tbsp of dried powdered garlic)
2 tbsp. grated fresh ginger (or sub with 1 tbsp dried powdered ginger)
1 small zucchini chopped
1 potato diced
¼ cup chopped green beans
¼ cup corn
¼ cup carrots
Large handful of sliced kale
1 cup diced tomatoes (or sub with a can diced tomatoes)
2 cups of sodium-free vegetable stock
2-4 cups of water (see directions for more detail)
A handful of any grain you desire (quinoa, barley, white rice, brown rice).
Herbs and Spices
1 Rosemary Stem (or sub with 2 tsp dry Dried Rosemary)
2 Bay Leaves
2 tbsp Fresh Chopped Basil Leaves (or sub with Dried Basil)
2 tbsp Oregano
2 tbsp Parsley
2 tsp Himalayan Sea Salt
2 Cloves
2 tbsp Pepper
OPTIONAL:
½ sliced Jalapeno Pepper (or sub with ¼ tsp of Cayenne Pepper)
2 tbsp Oregano
2 tbsp Parsley
2 tsp Himalayan Sea Salt
2 Cloves
2 tbsp Pepper
OPTIONAL:
½ sliced Jalapeno Pepper (or sub with ¼ tsp of Cayenne Pepper)
DIRECTIONS:
Wash and cut all vegetables, herbs/spices.
In crock-pot, add vegetable stock, vegetables, herbs & spices and your grain of choice.
Stir.
Top off with water then stir again.
Leave cook for 3 hours, turn down to simmer/low (1 – 2 more hours) until ready to consume.
NOT SO VEGAN ADDITIONS:
As I said before, not every Russ Bowman Family member share my love for soup, except for the baby of the family and my oldest child. The other two, well if you want to accommodate to the carnivores in the home or they demand something that is more substantial than just a “SOUP”. Pair with a grilled cheese sandwich or even add their meat of choice. In case you don’t want to add to what’s already in the crockpot. You can always pan fry the stew meat or diced chicken and add to their personal bowls.
Personally, I don’t accommodate very often. The option is there if you want it. I literally, tell my famjam – “I don’t accommodate to picky eaters”). I stand my ground. If they want more, they know where the kitchen is. 😉
Besides, who says I don’t have a beef stew recipe?
Stay-tuned friends and family. I’ll be back soon with another soup recipe. 🙂 <3