Garden Soup

This is one of my 'go to' recipes.  Simple, delicious, healthy (don't tell anybody).  I first made this a few years ago in the summer when we had a flourishing vegetable garden.  At the time, I just went out and picked whatever veggies I had in the garden, thus the name.  It's perfect for a rainy day and makes the house smell super yummy while you wait to eat.

Garden soup is wonderful served with dumplings, homemade noodles or a great crusty bread.

*This recipe makes half a batch.  Typically I double this amount and cook it on the stove. 


Start with:

4 cups of chicken stock
1 can of diced tomatoes, with fluid
1 cup of water with 3 cubes of chicken bouillon
4 cloves of minced garlic.

Stick it all in the crock pot set to low.

 Add in:

1/2 a large onion, chopped
1/2 lb of carrots
5 stalks of celery
Salt and fresh ground pepper
2 tsp. each oregano, basil, rosemary
2 bay leaves

*optional -shredded meat from 4 chicken breasts, sprinkled with salt, pepper and garlic powder, baked at 350 till done.

Cook on low for about 3 hours.



 

After 3 hours add in:
1 large bell pepper (any color)                             1 large zucchini

On the stove top simmer for about 3-4 hours. In a crock pot cook on low for 5-6 hours.  The longer it cooks, the better is tastes.  For the BEST tasting soup, make it the day before you want to eat it.  Soups and sauces always tastes their best when they've had a day to meld together.

 

ENJOY!