Crockpots are such an easy way to prepare simple but flavorful weeknight meals. This crockpot vegetable soup, originally published in our March 2011 article “The Return of the Crock-Pot,” will be perfect for the rainy weather this week. It’s quick and easy to prepare, full of vegetables and ingredients you probably already have in your kitchen. You can tweak the recipe based on what you’d like in your soup, what ingredients you already have, and how spicy you like your meals.
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Karla Newton’s Easy Vegetable Soup (for large, 8-quart Crock-Pot)
2 12-oz. bags mixed frozen veggies
1 can Rotel diced tomatoes and green chiles (mild, regular or spicy, to your taste)
1 24-oz. jar Classico Roasted Garlic Pasta Sauce
1 cup water (add water to get desired texture)
Garlic powder to taste
Onion powder to taste
Optional: lean ground beef, crumbled and browned on stove and drained before adding.
Combine ingredients. Cook on low all day (approximately 8 hours).
Serve with corn bread.