One of the most popular crock pot recipes for the winter incorporates
the use of vegetables canned from gardens of the summer. This soup not
only removes the chill from your bones, but is very healthy for the
entire body. Following is an easy vegetable soup recipe that can be put
in the crock pot and cooked for 6 – 12 hours. The longer it cooks, the
better it seems to taste.
Ingredients:
500g can corn, or canned fresh corn
500g can green beans or canned fresh green beans
500g can stewed tomatoes, or canned fresh tomatoes
1 medium onion, chopped
700g of diced potatoes
4 carrots, sliced or cut julienne style
2 cans of beef broth
700 ml of water
50 ml of butter
1 tsp of garlic powder
Salt and Pepper to taste
1/2 kg stew meat, browned (optional)
Procedure:
Combine all ingredients in the crock pot. If you choose to add the
stew meat, brown it in a pan first, and then add to the rest of the
ingredients. Cook on low for at least 6 hours but can be cooked up to 12
hours. Prior to serving, thicken with 1 tablespoon cornstarch mixed with
59ml water. Add to soup, stirring until thickened to desired
consistency. Serve with garlic or mozzarella bread.
