September is only a few days away! And around here that means it’s back to school time! (I know some of you in other areas are already back…we’ve still got a few weeks) Schedules, after-school activities, carpools, parties…the craziness begins. Plus, pretty soon we’ll be feeling the (awesome!) cooler weather, so I think this recipe is perfect to put on your radar in the near future.
This is a great way to use up extra veggies you might have…you definitely don’t have to stick to the exact recipe here. So easy to just dump in the crockpot and go about your busy day. Plus, it’s freezable 🙂
Happy Monday, everyone!
Simple Crockpot Vegetable Soup
barely adapted from The Confused Homemaker
6 cups water
1 1/2 cups tomato puree or sauce
1 celery stalk, chopped
3/4 cup corn kernels
3/4 cup peas
3 carrots, diced
2 potatoes, cubed
1/2 red onion, chopped and sauteed
1 teaspoon each salt and pepper
1 tablespoon Italian seasoning
4 garlic cloves, minced
1 1/2 cups small shaped pasta, cooked and drained (optional)
Place all ingredients (except pasta) in a large crockpot. Cook on low for 5-6 hours or high for 3-4 hours. If using pasta, add to bowls once you pour soup in, stir and serve.