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In the past I found that homemade vegetable soup had a bitter taste that I don’t care for. To become satisfied with this healthy food, I experimented with different ingredients, so my vegetable soup would take on a mellow but distinct vegetable flavor. This soup with crackers and some fruit is an economical, comfort food on a winter night, and it’s a good way to eat vegetables that we all need.
The ingredients continue to undergo flavor enhancing changes after the soup is removed from heat. To me this vegetable soup is better the second day. MSN
About 6 servings
INGREDIENTS
- 1/2 cup of white beans, soaked the
previous night - 14 oz can of beef broth
- 2/3 cup of chopped cabbage
- Two or three celery ribs cut crosswise
- 16 oz can of tomatoes, whole or cubed,
including the juice - 1/2 cup frozen green beans (optional)
- One small onion finely chopped
(optional) - Water
- Dried celery or parsley to taste
- Four to five potatoes
- 2 level teaspoons salt
- 1/4 teaspoon pepper
DIRECTIONS
- In the morning, put beans, beef broth, cabbage, celery, tomatoes green beans, and onion in the slowcooker. Stir to chop up the tomatoes.
- Add water to cover the vegetables, and cook on high for two to three hours.
- Around noon, add four to five peeled cubed potatoes, until the pot is full.
- Add more water if needed and dried celery or crumbled parsley leaves
- Add two level teaspoons of salt and ¼ t. of ground pepper,
- Cover and continue to cook until the potatoes are thoroughly cooked.
- Taste before serving and adjust flavoring as needed.
- Stir before serving because the heavy beans will collect in the bottom of the pot. MSN
