Sunday, March 4, 2012


We enjoyed eating dinner tonight as much as we enjoyed smelling it cook all day!  Often, I'm at work all day while my food is cooking, but today, I was in and out running errands.  Every time I came back into my house, the aroma was heavenly!!!!

It was kind of therapeutic chopping veggies today.   When I have extra time, I always end up chopping up extra veggies for snacks later.  That's what I did this morning.  This is a seasonal type soup, so there is really no right or wrong way to make it.  Add whatever veggies you like and that are in season.  I really feel Zucchini should have gone in my Minestrone, but I forgot to buy some.  No was still delicious!

This would be fabulous with some freshly shave Parmesan Cheese on top and a delicious loaf of buttered Italian Bread!  (It wasn't in the budget for us, but by all means, please indulge for me!)

If you are Vegetarian, swap out Vegetable bouillon cubes for the chicken ones.  We don't buy them because we don't use them.


Ingredients: (Makes 8-10 servings)
1 15.5. oz. can kidney beans, drained
1 15.5. oz can Northern Beans, drained
1 14.5 oz. can Petite Diced Tomatoes
1 28 oz. can Crushed Tomatoes
3-4 carrots, sliced into rounds
3-4 stalk celery, chopped
1 onion, chopped
2-3 hand fulls green beans, ends snapped off and broken/cut into bite-sized pieces
4 Cups Water
4 Chicken (or Vegetable) Bouillon Cubes
2 Tbsp. Garlic Powder
2 tsp. basil
2 bay leaves
1-2 tsp. Onion Powder
1 tsp. salt
1/2 tsp. pepper

Pour the kidney and northern beans into the bottom of your crock.
Add the carrots, celery and onions.
Add the green beans.
Pour the crushed tomatoes and diced tomatoes on top.
Add the water, bouillon cubes, garlic powder, basil, bay leaves, onion powder, garlic powder, salt and pepper.
Give it a stir,
Cook on LOW for 7-10 hours or on HIGH for 3.5-5 hours.

Print Friendly and PDF

No comments:

Post a Comment