2-4 Ripe tomatoes (or a great use for the endless cherry tomatoes)
2-4 Ripe Sweet Peppers
1/2 Onion (sliced)
3-4 Carrots (peeled and cut into 1-2 inch pieces)
1/4 Head Cauliflower
4 Cups Chicken Broth
1/2 tsp. Garlic Pepper
1 tsp. Italian Seasoning
4 Fresh Basil Leaves
Sprig of Oregano
Sprig of Thyme
Salt (to taste)
In a cast iron skillet with just enough oil to grease the pan, roast the peppers and onion until brown with dark edges. Wash and shake the water off the herbs. Cut the tomatoes in wedges, and separate the Cauliflower into small florets, peel and cut up the carrots. Place everything in the slow cooker and cover with broth. Set slow cooker on high for 4 hours or until the vegetables are tender.
As always adjust seasoning to taste.
When ready to serve, sprinkle with fresh chopped parsley. Serve with Stuffed French Bread for a hardy meal.
This is a versatile soup, you can add Italian sausage, shredded chicken, or pasta and beans for a very hardy soup.
Variation 1: Add 1 C. Rigatoni to the above ingredients
Variation 2: Add 1/2-1 C. Squash Medallions to the above ingredients
Variation 3: Add 1 C. Shredded Cooked Chicken to the above ingredients
Variation 4: Add 1 C. Seared ground sausage to the above ingredients.
Follow the link for my Stuffed French Bread recipe: justfowlingaround.weebly.com/from-the-pantry/stuffed-french-bread
Follow the link for the Salad Stuffed Sweet Peppers shown in the photo:
justfowlingaround.weebly.com/from-the-pantry/smoked-turkey-stuffed-roasted-sweet-peppers
Follow the link for making your own meat broth: justfowlingaround.weebly.com/recipes-for-self-reliance/homemade-meat-broth
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