Thursday, October 16, 2014

Crock Pot Italian Soup

I'm on a Soup kick this Fall.
I created this one in 2009. It's in my collection of The Best of the Best Recipes.

4 Carrots, sliced
1 Onion, chopped
4 Potatoes, diced
5 Ribs of Celery, chopped
3 tsp Vegetarian Beef Powder or 3 Vegetarian Bouillon Cubes
1 1/4 tsp Dried Basil
1/2 tsp Salt
1/4 tsp Black Pepper
1 small can of Kidney Beans, undrained (14oz - 16oz)
1 small can of Italian diced Tomatoes with juice.(14oz - 16oz)
3 C Water

Layer all ingredients in the order listed and don't stir.
Cover and cook on low for 8 - 9 hours.
When it's done. stir well and serve hot.

Peace in the Kitchen!

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