Helen's Crock Pot Vegetable Soup

Recipe Ingredients

1 teaspoon	5ml	Canola oil
2		Garlic cloves - finely chopped
1		Onion - chopped (1/2 cup) (medium)
1/2		Cabbage head - chopped (3 cups) (medium)
2		Zucchini - chopped (2 cups) (small)
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Chopped celery
1		Tomatoes - (28 oz) - undrained
1		Black eye peas - drained, and rinsed
		Well at least twice in cold water
1		Red kidney beans - drained, and rinsed
		Well at least twice in cold water
1		Frozen chopped spinach - (10 oz) - thawed, squeezed dry
4 cups	948ml	Low-sodium chicken broth
4 cups	948ml	Tomato juice
2 teaspoons	10ml	Dry basil - crushed
1 teaspoon	5ml	Half Salt
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		To 2 drops hot sauce
		Grated Parmesan cheese

Recipe Instructions

Heat oil in small frypan over medium heat, cook garlic and onion for about 2 minutes until onion is almost opaque; put into the crockpot. Add remaining ingredients, make sure you squeeze the spinach as dry as possible. Cook 10 to 12 hours on LOW.

This is for the 6-quart crockpot; for a smaller pot, just halve everything except the time. The time will be 8 to 10 hours on LOW.

This recipe yields 12 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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7 (2 votes)

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