Good morning! I don’t know about you but I am a homebody and never more so than in the winter, especially when the weather is as frigid as it has been the last few days. I think today we are supposed to have a “heat wave” and the temps will reach 16 so I shall be staying inside where it is nice and toasty.
|I love British magazines|
As I mentioned yesterday in my post on Crock Pot soup, on days like this I love to enjoy the simple pleasures in life, a book, some magazines, and a comforting meal.
All of which I will be enjoying today, along with the delicious vegetable soup I made yesterday in the Crock Pot. It was quick, easy and of course piping hot when I returned home.
I made up the recipe using the vegetables that I had on hand, but you can add anything that you like or have, in case you are interested in trying it.
|Image Williams Sonoma|
Easy Vegetable Soup
3 carrots peeled and cut into little chunks
2 potatoes cut into little chunks
1 head of cabbage chopped
1 bag of frozen green beans
1 medium onion diced
2 28 oz cans tomato puree or crushed tomatos
1 32 container of chicken stock/broth
sprinkle of Italian seasoning
salt and pepper
Place all chopped vegetables into the crock pot, add tomato puree, chicken stock, and seasonings. You want the vegetables to be mostly covered with liquid so add a little water if necessary. Cover and cook on low for 8 hours or high for 5. This was made using a 6 quart Crock Pot.
Serve with a sprinkling of Fontina cheese and crusty bread.
Have you made any soup this week? Did you make it in your Crock Pot? I am going to try to make white bean chicken chili as soon as I find a good recipe.
I hope that you enjoy your day!