jeudi 14 avril 2016

Crock Pot Vegetable Soup

(this will serve 8-10)

2, 28 oz. cans crushed tomatoes
14 oz. can vegetable broth
3, 14 oz. cans beef broth (you could use all vegetable broth also)
28 oz. pkg. frozen mixed vegetables
12 oz. pkg. frozen baby lima beans
6 oz. frozen cut okra
15 oz. can white whole kernel corn, drained
1 large onion, chopped
4 C. cabbage, chopped
2 large potatoes, peeled and cut into bite size cubes
1/2 stick butter
1/2 tsp. garlic powder
salt and pepper to taste
Using a 7 quart crock pot (and it will be a pot full), add in all but the last 3 ingredients. Stir to combine well then stick the butter down in the center and cover. Cook on low for 8- 9 hours or high for 6-7, taste to check the texture of the veggies to make sure they are soft. Once the veggies are good and tender, stir in the garlic powder and salt and pepper to taste.


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