Friday, January 20, 2012

Crock Pot Veggie Soup – Lee




Chop the following veggies and place them in the crock pot until it is 2/3rds of the way full.  Use your own judgment on some of the quantities below it will depend on the size of your crock pot:

Ingredients:
  • 1 medium onion
  • 2-3 garlic cloves
  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 medium eggplant with the skin peeled off
  • Handful of baby carrots
  • 2 celery stalks
  • 1 large red pepper

Instructions:
Once all veggies are in the pot add:
  1. 1 16 oz can of diced tomato
  2. 1 16 oz can of gluten free chicken broth (more broth makes it soupier, personal preference)
  3. Then add lots of spices, I use salt, pepper, gluten free chicken bouillon (in the soup isle), any combo spice you may have at home, sometimes cinnamon, curry would be good too. Mix this all really well so all the veggies are coated by spices and the sauce/broth.
  4. Take a 2lb package of ground meat (beef/chick/turk) and make mini meatballs and lay them on top of all the vegetables. Cover and set to cook for 4-6 hours depending on how long you will be gone.
  5. About one hour before it is due to be done open the lid and sprinkle about 1 tsp of baking soda on top, and gently mix the meatballs and the veggies.  The baking soda will cause foaming as it is cutting the acid in the tomatoes.
  6. This recipe sounds hard but is so easy, any veggie combination will work but the key is the eggplant as it dissolves over time and thickens the soup.  It is a pure protein and carb meal any fat needed has to be added.

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