Welcome to week two of Simple Supper Tuesday. I am so happy that my first week was a total success! With almost 30 entries, I think it was a great launch to a fun linky party!
With the cold weather, I find myself making more soups and I love variety when it comes to meals. I've amassed quite a soup collection here on my blog and was surprised to see that I hadn't ever posted a vegetable soup. I love veggie soups! I like to call them, bottom of the crisper soups. I always tend to make them when I have a little bit of this and leftover that to use up. This time I added chickpeas for protein and because I'm nuts for chickpeas. I'd eat them every night if I could, LOL. Paired with a great loaf of fresh bread, this soup is a perfect way to warm up on a cold winter night.
Crock Pot Vegetable Soup
1 onion, diced
3 cloves garlic, minced
1 C celery, sliced
1 C carrot, sliced
3/4 C green pepper, diced
1 C green beans, cut into 1/2 inch pieces
1 1/2 C broccoli florets
1- 16oz can crushed tomatoes
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste
1 14.4 oz can chick peas, drained and rinsed
6 C water
squeeze of honey (optional)
In your crockpot, mix the water, crushed tomatoes, basil, oregano salt and pepper. Add in remaining ingredients and cook on LOW for 6-8 hrs. Before serving taste for seasonings, adding salt and pepper if needed. Stir in a generous squeeze of honey if the soup is too acidic, due to the crushed tomatoes.
This post linked toSee Ya in the Gumbo, Manic Monday, Tasty Tuesday, Hearth and Soul, Delicious Dishes, In and Out of the Kitchen
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