Holy Spoons

The gift of hospitality sometimes comes with food.

Vegetable Drawer Soup

Soup just kind of “happens” for me. But this rendition seems to have turned out well. I made it for a monthly women’s fellowship at my home tonight.

INGREDIENTS:

  • 1 quart vegetable stock (see notes)
  • 1 quart V-8 juice, low sodium version
  • 1 Tablespoon (or so) chopped fresh basil
  • 1 – 2 cloves garlic, minced
  • 2 small sweet potatoes, peeled and chopped into small pieces
  • 3 small russet potatoes, peeled and chopped into small pieces
  • 8 oz. mushrooms, washed and sliced
  • 3 large carrots, peeled and chopped
  • 1 cup frozen corn
  • 1 cup fresh green beans, cut into 1″ pieces
  • 1 small onion, diced
  • 1 cup thinly sliced celery
  • 3 medium tomatoes, chopped

Put everything in the crockpot. Stir to combine spices into the soup. Cook on “High” setting for first four hours, then turn to “Low” when potatoes and carrots are soft.

Enjoy!

NOTES:

  1. Because some of my guests were vegetarians, I used an organic “better Than Bouillon” soup base. You could also use chicken or beef stock.
  2. You can substitute canned vegetables if you don’t have fresh available.
  3. Fingerling potatoes can be used without peeling. Just wash them, chop and add.
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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

3 comments on “Vegetable Drawer Soup

  1. Tricia
    January 20, 2014

    1-2 cloves, or 1-2 cloves of garlic? I’m thinking the latter, since those tiny hard clove cloves are kind of hard to mince…

    • Deb
      January 20, 2014

      Oops yes, garlic cloves! Thanks for catching that. I fixed it. 🙂

  2. Pingback: Love, Life and Loaves of Bread | An Unfinished Symphony

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This entry was posted on January 20, 2014 by in Uncategorized.
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