 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is my favorite soup to make! It's great for any season and is so customizable. The measurements are rough guesses as I don't EVER measure when making this recipe. It's that easy! You add your ingredients to your own tastes and season as you go. You can also easily cook this meal in a slow cooker. So, beware, my measurements might not be accurate at all, but as you make this soup, you will quickly see that measurements aren't necessary. Ingredients:
1/2 head cabbage, shredded |
1 (14 1/2 ounce) can diced tomatoes (i prefer to used the diced ones seasoned with oregano and basil) or 1 (14 1/2 ounce) can stewed tomatoes (i prefer to used the diced ones seasoned with oregano and basil) |
1 (14 1/2 ounce) can green beans, cut style |
1 cup broccoli |
1/2 cup mushroom |
1/2 cup onion |
3 tablespoons minced garlic |
chicken broth (enough to cover) |
oregano |
basil |
salt |
pepper |
1 cup red potatoes, cubed (great for the winter) (optional) |
1/2 cup carrot (not a carrot fan, but they go good with the soup) (optional) |
Directions:
1. Combine all vegetables except salt and pepper into a slow cooker or soup pot.
2. Season with oregano and basil to taste.
3. Cover with chicken broth. If using a slow cooker, cook on high for 4-5 hours or low for 7-8 hours.
4. If using a pot, bring contents to a boil, reduce heat and simmer on low to medium for at least 30-40 minutes. Add salt and pepper to taste as soup cooks.
|
|