Crock Pot Vegetable Soup

This stuff is better than Popeye’s spinach. Chock full of goodness. Perfect post Thanksgiving week dinner! Which is part of the reason I made it. I had a lot of half packages of veggies left over from turkey day and wanted to use them up!

Ingredients:

3 Roma tomatoes, gutted and diced

2 heads broccoli, chopped

1/2 package of portobello mushrooms, sliced

1 small bag baby carrots, chopped

6 stalks celery, chopped

1 large onion, chopped

5 cloves garlic, pressed

1 pkg bacon recipe pieces

4 cubes chicken bouillon

46-64 oz can vegetable juice

1 tsp rosemary

1 tsp thyme

1 tsp paprika

1 tsp salt

1 tsp black pepper

Put everything in the crockpot and cook on low for about 10 hours or high for 6. It smells like an Italian restaurant in the house. I work a weird noon to 10pm so I prepped it at 11:30 pm, put it on low,  then went to bed. I made sourdough in the morning and left the dough to rise for a few hours and turned the soup up to high. I made a couple of sourdough baguettes and flew out the door to work with a tupperware full of soup. VERY GOOD. Keeper recipe. Cleansing recipe!

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Results: I garnished with green pepper and bleu cheese crumbles. It was amazing!!

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