Vegetable soup

October 21, 2013

“Eat your veggies,” was a common statement encouraged by my parents and teachers growing up. Looking down at my plate in horror, I stirred the “unbearable” sides around enough to make it look like I consumed a few of the leafy greens they spoke so highly of. Why do I need to eat this? I remember sitting at the dinner table for what seemed like hours while my parents cleaned up around me. So, I guess dessert is out of the question? Sad to say, this was not my first veggie strike.
Now, looking at my present appetite… boy has it changed! The vegetable soup I made last night had three out of ten ingredients that I did eat prior to only a few years ago. Celery sticks… with peanut butter of course. Carrots, preferred fresh not cooked. And peas… mixed well with a buttery mashed potato. I was beyond a picky eater and clearly had no clue what healthy eating was; but now  I can’t imagine life without them. This crockpot has a variety of delicious vegetables, cooked slow in vegetable broth with fresh and dried herbs… the perfect meal to get your veggies in 🙂 I cooked chicken on the side to add to my husbands soup, which can be included in the crockpot as well.
1/2 of a cabbage, chopped
1 can of chickpeas
1 large handful of brusselsprouts, cut in half
1 small butternut squash, chopped
1 large sweet potato, skinned and chopped
1 large handful of peas
2 large carrots, skinned and chopped
2 large celery sticks, chopped thin
1/2 white onion, chopped
1/2 of yellow pepper, chopped
1.5 (15 oz) of organic vegetable broth
1 teaspoon of chopped tarragon leaves
dried herbs (basil, italian, oregano)
pepper to taste
*added some sriracha to each individual bowl for a kick
Add produce to a crockpot, then add the vegetable broth and herbs. Slow cook for about 5-6 hours