Ahem…..hi there. Long time no talk, yes? Well I am back and ready to load you with lots of recipe goodness. My husband and I have officially moved and I am now a resident of Chattanooga, TN! I have to say too, that so far we have been welcomed very warmly. Everyone has been so friendly and the food has been phenomenal. The weather has also been pretty amazing in our short time here. Our apartment is actually on a mountain and it is 5 degrees cooler here than the rest of Chattanooga (except the tops of other mountains…obviously…).
All the chilly weather had me craving a big bowl of soup. I haven’t been able to cook in awhile due to my lack of kitchen equipment as it has been packed into too many boxes. Geez I have alot kitchen stuff! However, this recipe only calls for a crock pot, veggie broth, and veggies of your choice. I went with peas, green beans, tomatoes, and corn as it happened to be on sale at the grocery store I went to. You can interchange with your favorite vegetables, though the tomatoes are a must for the broth flavor.
This soup is just like the classic you grew up with-hot, soothing, and familiar. It is savory from the broth, crunchy from the corn, and just delicious from the rest of the brew. <–Not my best food description to date, but I mean come on…it is vegetable soup! We have all had a good bowl some time or another. This one is as classic as it gets! I plan on freezing half of my batch for when sickness hits or when the weather is so cold that I need to warm my bones.
Let me know if you make this soup! I want to hear about any seasonings or variations your added! Tag me @peppers_peaches or use my hashtag #peppersandpeaches so I can check your creation out! Enjoy!
- 2 14 oz. cans of diced tomatoes (including juice)
- 1 12 oz. bag of frozen green beans
- 1 12 oz. bag of frozen corn
- 1 12 oz. bag of frozen peas
- 1 can canninelli white beans
- 4 cups of vegetable broth
- 1 tsp of salt
- ½ tsp of black pepper
- 2 bay leaves
- 2 tbs vegan Worcestershire
- ½ cup coy sauce
- Combine all ingredients in a 6 quart crock pot. Cook on high for 4-6 hours. Remove bay leaves before serving.
- Does it get easier than that?!?!
- Also, feel free to add some red pepper or more salt/soy sauce. I also think mushrooms, carrots and/or potatoes would be good additions/substitutions.