Post by SkinnyCrockPot on Oct 20, 2011 0:29:40 GMT -5
Provencal Vegetable Soup
Originally posted by Catherine Hayley
2 baby or 1 small eggplant cut into 3/4 in pieces
1 large zucchini, quartered and cut into 1/2 in pieces
1 large yellow squash, quartered and cut into 1/2 in. pieces
1 can Great Northern beans rinsed and drained
1 large tomato chopped
4 cloves minced garlic
1/4 tsp dried rosemary
1/4 tsp black pepper
1 tbsp fresh basil or 1 tsp dried basil
1 1/2 cups tomato juice (I use organic)
1 tbsp balsamic vinegar
In a 3 1/2 or 4 qt crock pot combine all ingredients except balsamic and fresh basil (if using). Cover and cook on low for 8-10 hrs or on high for 4-5 hrs. Stir in fresh basil (if using) and balsamic vinegar before serving.
This is one of my favorite soups. Play with the herbs to make it to your liking. I recommend using low sodium organic tomato juice in order to keep the sodium low. There is absolutely nothing bad for you in this soup; plus it is vegan friendly!
Originally posted by Catherine Hayley
2 baby or 1 small eggplant cut into 3/4 in pieces
1 large zucchini, quartered and cut into 1/2 in pieces
1 large yellow squash, quartered and cut into 1/2 in. pieces
1 can Great Northern beans rinsed and drained
1 large tomato chopped
4 cloves minced garlic
1/4 tsp dried rosemary
1/4 tsp black pepper
1 tbsp fresh basil or 1 tsp dried basil
1 1/2 cups tomato juice (I use organic)
1 tbsp balsamic vinegar
In a 3 1/2 or 4 qt crock pot combine all ingredients except balsamic and fresh basil (if using). Cover and cook on low for 8-10 hrs or on high for 4-5 hrs. Stir in fresh basil (if using) and balsamic vinegar before serving.
This is one of my favorite soups. Play with the herbs to make it to your liking. I recommend using low sodium organic tomato juice in order to keep the sodium low. There is absolutely nothing bad for you in this soup; plus it is vegan friendly!