Categories: Crockpot, soup, vegetables

Ingredients

• Diced tomatoes - 2 14.5 oz cans
• 1 Large onion - chopped
• Garlic - 4 cloves pressed
• Olive oil - 2 Tbsp divided
• Carrots - 2 large chopped
• Celery stalks - 2 small chopped
• Turnip - 1 medium chopped
• Green beans - 2 cups cut into 1" pieces
• Broth - 6 cups (recipe calls for chicken, but we used veggie)
• Cabbage - 1/4 head chopped
• Thyme - 1/2 tsp
• salt and pepper to taste

Directions

1. In a large soup pot, heat one tablespoon of the olive oil over medium-high heat.

2. Add the onion and cook till nearly translucent. Now add the garlic—don’t let the garlic brown! Saute another couple of minutes.

3. Add the rest of the chopped veggies, sauteing for just a minute or two. You’re not cooking them—just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.

4. Now put the veggies in a crock pot, then add the tomatoes and broth. Cook on low heat setting for 7 to9 hours (depending on your crockpot) or on high for 4 to 6 hours.

5. Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it—how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some baked tortilla chips and low fat cheese, or serve with a quesadilla.

6. Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinsed), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.

7. Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.

8. Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, some cooked brown nice, a sprinkling of nutmeg and some chopped parsley.

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