GREAT Crock Pot Vegetarian Veggie Soup Recipe

Lindsay from the City’s Solid Waste Division brought this into work on Friday, and it was one of the best soups I’ve ever had! Better yet, it’s a crock pot recipe, so you can put it all in and walk away for six hours! Following is the recipe. I made one change; she used frozen black-eyed peas, but I substituted canned since everything else was canned.

Lindsay’s Vegetable Soup

Vegetable stock, one carton
One can each of:
Black-eyed peas
Sliced carrots
Green peas
Green peas
Sweet yellow corn
Pinto beans
Diced tomatoes
Russet potatoes, four, unpeeled but chopped
Optional: chopped onion and/or bell pepper
Salt and pepper to taste

Pour vegetable stock into crock pot.
Rinse vegetables, add to crock pot.
Cook on low for six hours.

How easy is that?

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