This soup is full of vegetables and I like having it around for a quick lunch or even snack when I'm feeling hangry in the afternoon. The original recipe calls for 3-4 cups of shredded cabbage, but I don't use that because I don't really like cabbage. I usually end up putting in more beans and vegetables instead. You guys just do what you want. This recipe makes a lot of soup, so you might want to half it.
2 cans chicken broth (I usually just pour in a quart because I buy it like that from Costco)
3 cups V-8 juice (I also just pour in a big bottle)
2 cans Italian diced tomatoes
2 T olive oil
1 small onion
2 cloves minced garlic
1 package sliced mushrooms (I usually use 2 packages because I love them)
3 carrots peeled and sliced
1 zucchini, sliced (I like more of these as well)
1 yellow squash, sliced
1 can of kidney beans (I use 2)
*3-4 cups shredded cabbage
1 tsp. Italian seasoning
Salt and Pepper to taste
Instructions:
In a large frying pan (or your instant pot on saute mode), saute garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot (if you didn't use your instant pot), combine with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked. I just leave it on saute, or sometimes I turn my instant pot to slow cook and leave it all day.
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