Sunday, November 14, 2010

November 5 Tomato Vegetable Soup

This is subtitled Clean the Fridge Monday Night Soup. That is exactly what I did. We had some tomato juice leftover from another dinner and a few vegetables not consumed the night before. I added a bag of frozen stir-fry vegetables and we were good. My wonderful friend Becky lent me the Fix-It and Forget-It Big Cookbook where I found this recipe.

  • 2 cloves garlic
  • 8 or 16 oz pkg frozen peppers and onions
  • 3 tbsp Italian seasoning
  • 32 oz pkg frozen mixed vegetables or leftover vegetables
  • 46 oz can vegetable juice or beef broth
Place garlic, green peppers, and onions in the bottom of your crock. Add seasonings and vegetables. Pour juice over, cover and cook on low 8-10 hours.

Audrey's Tasks:
  1. Add ingredients to crock
  2. Stir
  3. Turn slow cooker on
Mom's Tasks:
  1. Gather ingredients
I loved this dish for two reasons: 1) Audrey ate some of it and 2) I was able to use some vegetables with slight freezer burn. After cooking in juice all day they came out tasting great. We will definitely keep this recipe around from when we need to use up vegetables. I highly recommend it.


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