This has just been one of those weeks. Craving soups, pastas, and all those delicious foods that scream comfort and cooler weather. It was cooler, but it’s back in the 70s here in Southern Colorado. No matter.
This is one of my favorite recipes, and I don’t make it that often, though now I’ve learned more about what my slow cooker can do, it may be a more common dish at our house!
Savory Harvest Veggie Stoup
3-4 medium to large potatoes, cubed
1 apple, cubed
3 large carrots, chopped
3 large stalks celery, chopped
2 Roma tomatoes, chopped
1 cup green beans
1 medium zucchini, sliced
3-4 cloves garlic, diced
2 quarts chicken broth
1 can tomato paste
1 tbsp dried basil
1 tbsp dried cilantro (ground coriander is okay too)
1 tsp celery salt
1 tsp curry powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic salt
8 oz pasta (more is fine)
Place all veggies in a 6 quart slow cooker. Pour the broth over the veggies; if the broth doesn’t cover the veggies, add more. Stir in tomato paste — it’s okay if it doesn’t mix well yet; it will mix in as the soup cooks. Stir in the spices and the pasta. Turn the slow cooker on high for 3-4 hours, or on low for 6-8.
Note – if you wish your noodles to be less falling apart, add them about 30-45 minutes prior to serving.
Ladle into bowls and serve with bread.
Easy Peasy… Enjoy!!
As mentioned, I’m linking this with the Sister Saturday Soup Exchange (see button below).
I’m also pleased to finally have a soup to bring to Deb @ Kahakai Kitchen’s Souper Sundays
EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2012