|
Harvest Vegetable Soup
SUBMITTED by wefarm4, Logan County
“I make this at the end of the growing season with fresh, frozen
or canned vegetables.”
1 quart chicken or vegetable broth
1 cup tomato sauce
1 cup water
1 medium onion, chopped
4 small zucchini, cut in chunks
2 cups fresh corn (best when cut off cob)
2 cups cherry tomatoes (can use chopped regular tomatoes)
1 can Great Northern white beans, drained
1 cup carrots, cut in chunks
1 teaspoon dried (or fresh) oregano
2 tablespoons dried (or fresh) basil
salt and pepper to taste.
In a slow cooker, combine all of the ingredients. Cover and cook
on low for 8-12 hours or until vegetables are tender. Serve warm
with a sandwich.
Food Editors Note: I plan to try this recipe, maybe add some
chopped cabbage and sweet potato chunks
|
|
