I was taking a look at the weather report for Friday morning and had to remind myself we live in California here. It's forecast to be 31 degrees at 7am! Burrrr! I don't know about you, but on cold days like this, I love a warm bowl of soup! That said, I also work full time and don't have 2 to 3 hours to simmer a pot over low heat to get the nice deep flavors I love. Well, I guess I do, but we would be eating at 9pm! So now's the time of year I remember my best friend, the slow-cooker. AKA Moi Crock Pot! You can chop the veggies for this recipe up in the morning before work (or even the night before and just toss in a zip -loc) pour it all the the crock pot, and walk out the door. Nothing better than coming home to a house that smells GREAT and dinner is ready! This is a really low-cal soup that you can pour over some whole wheat noodles or some beans and have a warm hearty meal!
Ingredients
Bacon 0.5lb
Onions 2 medium (chopped)
Turnip, 1 medium (chopped)
Potato 2 medium (chopped)
Cabbage, fresh, 1 cup, chopped
Rotel tomatoes 1 can
Fresh Basil 0.5 cup
Thyme, ground, 1 tsp
Paprika 0.5 tsp
Chicken stock 2 pints
Mushrooms .25 cup sliced
Carrots 3 large (chopped)
Celery 1 stalk (minced)
Zucchini 1 small (minced)
Garlic, 3 clove
Directions
Fry bacon with onion.
Combine all ingredients in crock pot. Cook 6-8hrs on low, or 3-4 on high.
Put cooked rotini pasta or cooked white beans in bowl, cover with fresh mozzerella, ladle soup over.
Pasta, beans and cheese not included in nutrition because people like different amounts. Serving size approximately one cup.
Number of Servings: 24
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