Sunday, March 13, 2011

Vegetable Soup

1 medium size onion, chopped
1 c. sliced celery
3 garlic cloves, minced
1/4 c. extra virgin olive oil
8 c. chicken broth
1 quart jar stewed tomatoes
1 quart jar tomato sauce
1 c. sliced carrots
1 quart jar canned green beans (or fresh / frozen)
1 quart jar canned corn (or fresh / frozen)
2 c. kidney beans, cooked
2 c. white northern beans, cooked
handful of each fresh herbs, ground (I use thyme, parsley, oregano, and basil) or dried to taste (1 tbsp. each)
1 Ib. ground venison (optional)

Heat olive oil in skillet. Saute onions and garlic. Cook until translucent and add celery. Saute 1 - 2 minutes or until celery is bright green. Remove and place in Crockpot. Saute venison in same skillet until cooked through. Add to Crockpot. Stir remaining ingredients into Crockpot and cook on high 4 - 6 hours. Salt and pepper to taste.

Note from Tina: I can tomatoes, tomato sauce, corn, and green beans. I also make large batches of dried beans and freeze in 2 cup containers.

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