Ingredients:
Directions:
Combine all ingredients in the slow cooker, cover and cook on low 6-8 hours, or until veggies are tender. Add a tablespoon of reduced fat cheddar cheese, if desired.
NOTE: If you prefer a less subtle onion and garlic taste, saute onion in 1 tablespoon olive oil until tender, about 5 minutes. Add garlic and saute 1 additional minute. Add to slow cooker along with other ingredients.
To make this even more of a Superfood Soup, add 2 cups coarsely chopped kale the last 5 minutes of cooking, or until wilted.
What we changed (it's what we do):
1. We left out the cilantro (we're just not fans of its flavor).
2. We used Harris Teeter brand Vegetable Juice Cocktail which did not have added sugar...and was lots cheaper than anything organic.
3. The soup cooked for 6 hrs, 45 minutes and the veggies were plenty tender.
Our thoughts:
The soup was much more savory than expected (which is a good thing)! The spices really complemented the vegetables well and made the broth very hearty. The consistency probably puts it in between a soup & a stew, but either way, it was tasty and perfectly suited for today's cool weather!
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