Thursday, February 25, 2010

Summer/Winter's Bounty Soup

Extended Shelf Life for: Zucchini, Yellow Squash, Eggplant, Tomato, Carrot and Green Bean

This was unfortunately a little bland, although it could easily be adjusted with spices and/or peppers. Mostly, it’s a good way to use up a variety of vegetables and feed a lot of mouths.


Place the following in a large slow-cooker:
1 Eggplant, peeled and cubed
2-3 med. Potatoes, peeled and cubed
1 Onion, diced
1 cup Carrots, diced
½ cup Celery
2 Zucchini, diced
1 Yellow Squash, diced
2 cups fresh of frozen Green Beans
4-6 Garlic cloves, minced
2-3 Tomatoes, diced OR 1 can Diced Tomatoes
1 can white Beans
2 cans Tomato soup
Italian Seasoning to taste
Water to cover Vegetables

Turn slow-cooker to low and let cook for 8 hours until ready to consume. Enjoy with bread and sisters (if you have sisters).

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