I love vegetables. And I buy a lot of them. I get a little overzealous when things look super fresh. Honestly, a lot of them don’t get eaten. For whatever reason, the crisper ends up with leftover veggies that are, shall I say, no longer at their best.
Stop feeding the trash can!
If this happens to you, I have a suggestion. Make this soup. Don’t waste all that food! Make a healthy, delicious, flavorful soup to enjoy for lunches, a light dinner or even a snack to stave off the hungry horrors.
For me this is a win-win. I started Weight Watchers last week (down 4 pounds, thank you very much) and this soup is pretty much free points (depending on what you throw in there, some veggies have points).
This is also one of my favorite soups because really, there are no rules. You just use whatever veggies you have left over at the end of the week. No green beans this week? No problem! There is no wrong way to make this. All you do is chop up your veggies and toss them in the crockpot with some broth. Cook four hours on high and you’re done.
Ok, I lied. There are a couple of rules. I know, I know. But there are a couple of veggies I find you really need for a good flavorful stock. The French call it Mirepoix (meer-pwah). Which is usually 2 parts onion to one part each carrots and celery. I use this in pretty much all my soups.
I had some extra fresh basil, so I whipped it up with a bit of olive oil and a clove of garlic and added a little dollop to each bowl. The pesto added a little more depth of flavor and the fresh garlic added just a touch of heat. Feel free to leave that out if you don’t have any or just don’t like basil. The soup was delish without it. But my window basil plant needed a little trimming and I didn’t want to waste it.
This is great for the warmer weather that is (hopefully) coming our way. The crockpot won’t heat up the house. You’ll use up all the veggies you overbought at the farmers’ market and you won’t add any extra jiggle to you backside.
Does it get any better than that? I think not.
- 1 32 oz. box Chicken Broth (or veggie or beef)
- 1 large onion, chopped into small pieces (but not minced)
- 1 1/2 c mushrooms
- 4 medium carrots, sliced
- 1 head garlic, minced
- 1 c celery, chopped
- 2 c green beans, 1″ slices
- 1 14.5 oz can diced tomatoes
- 2 c frozen corn
- salt & pepper to taste
- 1 c fresh basil
- 1 clove garlic
- 2 Tbls olive oil
- Put all soup ingredients in the crockpot and heat on high for 4 hours
- Place all ingredients in a blender and puree
- Add desired amount of pesto to soup and enjoy!