Monday, January 7, 2013

Make It Monday: Slow Cooker Minestrone Soup

 I love soups! Often they are filling and healthy st the same time. Win! Win!  And if you omit the pasta and pack in more vegetables, you can have a wonderfully delicious clean eating soup. 

Slow Cooker Minestrone Soup
1 can tomato juice
1 can tomato paste
2 C vegetable broth
1 can stewed tomatoes
2 cans of beans (kidney, pinto, butter, navy, etc.)
3 large carrots, peeled & sliced
8oz sliced button mushrooms
2 medium zucchini, diced
1 large red onion, chopped
5 garlic cloves, chopped
4 stalks celery, chopped
2 C frozen green beans
1 C cabbage, shredded
1 tsp. basil
1/4 tsp. oregano
1/4 tsp. thyme
salt & pepper to taste

Directions: Combine all ingredients in a 6 Qt. slow cooker. Cook on low for 7-9 hours.

* This will yield a large pot of soup and will keep well in the freezer.

** If you desire pasta in your minestrone, add 1-2 C of dry pasta during the last 30 minutes of cooking and turn the slow cooker up to high.

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