Minestrone Vegetable Soup (Crock Pot or Stove)

This soup is ALL veggies and delicious! You can make this in a slow cooker or on your stove top.  Any leftovers can be frozen in individual portions.

The cook time in the crock pot is 8 hours on low, so this is a good recipe for people working outside the home.  You could easily let it cook an additional hour or 2 if needed.


I made this in my 6.5 quart crock pot

Ingredients:
1/4 cup of olive oil
1/2 cup chopped fresh parsley
1 1/3 cups chopped celery
1/2 cup chopped onion
1 1/4 cup chopped carrot
1 chopped potato (I like to leave the skin on)
1 chopped small sweet potato
1 cup chopped tomato (I prefer the Pomi brand in the red carton).
2 cups of chopped fresh green beans
2 quartered and diced zucchinis
1 cup of frozen peas
1 tablespoon of chopped garlic
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 teaspoon of dried sage
2 tablespoons of salt
1/2 teaspoon pepper
Water:  Approx 6 cups of water (the water level should just cover the top of the vegetables)

Stove Top Directions
Saute the onions and garlic in olive oil on the stove top until translucent.  Add the remainder of the ingredients and cook at a low boil for approx. 1 1/2 hours.

Slow Cooker Directions:  Combine all of the ingredients and cook on low for 8 hours

*sometimes I serve this with a bit of grated parmesan mixed in.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Minestrone Vegetable Soup (Crock Pot or Stove)

This soup is ALL veggies and delicious! You can make this in a slow cooker or on your stove top.  Any leftovers can be frozen in individual portions.

The cook time in the crock pot is 8 hours on low, so this is a good recipe for people working outside the home.  You could easily let it cook an additional hour or 2 if needed.


I made this in my 6.5 quart crock pot

Ingredients:
1/4 cup of olive oil
1/2 cup chopped fresh parsley
1 1/3 cups chopped celery
1/2 cup chopped onion
1 1/4 cup chopped carrot
1 chopped potato (I like to leave the skin on)
1 chopped small sweet potato
1 cup chopped tomato (I prefer the Pomi brand in the red carton).
2 cups of chopped fresh green beans
2 quartered and diced zucchinis
1 cup of frozen peas
1 tablespoon of chopped garlic
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 teaspoon of dried sage
2 tablespoons of salt
1/2 teaspoon pepper
Water:  Approx 6 cups of water (the water level should just cover the top of the vegetables)

Stove Top Directions
Saute the onions and garlic in olive oil on the stove top until translucent.  Add the remainder of the ingredients and cook at a low boil for approx. 1 1/2 hours.

Slow Cooker Directions:  Combine all of the ingredients and cook on low for 8 hours

*sometimes I serve this with a bit of grated parmesan mixed in.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine