Easy Peasy Crockpot Veggie Soup

Welcome to Chicago! Where the seasons don’t matter and mother nature is permanently on holiday. While we are in the midst of our second winter, I have been stirring up some delicious soups. All I want to do is stay warm and not go outside. I feel antsy if I don’t move around for too long, so I need something grounding to keep me relaxed throughout the cold months. Being all stirred up in my head can make it difficult to think at times. This soup recipe can be whipped up without a recipe. I know my favorite vegetables on hand and buy them at the grocery store on a weekly basis. I enjoy challenging myself to add one new vegetable a week to one of my dishes in order to expand my palette. What an easier way to throw it in a crock pot? With minimal prep, this recipe is a winner. As an added bonus, eating more vegetables and warming foods will help keep the flu symptoms at bay. This grounding dish helps keep me more focused and connected to my purpose. I’m excited to share my healing recipe below.

Ingredients:

• 4-5 medium-sized carrots, chopped

• ½ stalk celery (4-5 pieces), chopped

• 1 white onion, chopped

• 1 can dried tomatoes, chopped

• 1 4 oz (112 carton) portabella mushrooms, chopped

• 1 10 oz bag spinach, chopped

• 5 cloves garlic, diced

• 1 6 oz can tomato paste

• 6-8 cups vegetable broth

• salt & pepper to taste

• 1 tsp marojam

• 1 tsp thyme

• 1 tsp oregano

• 2 15 oz cans beans of choice (cannellini or kidney beans)

Directions:

1)      Chop all of your vegetables (minus spinach) and garlic. Add to the crockpot.

2)      Strain/rinse beans/canned tomatoes. Add to the crockpot.

3)      Add tomato paste, spices, & broth to the crockpot.

4)      Close lid and cook high 4-6 hours or low 6-8 hours. During last 10 minutes, add spinach & stir.

Enjoy! Would be delicious with a homemade vegan pesto (see my recipe here)

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