Put ALL ingredients in your crock pot, stir, put the lid on and in 6 hours (on high) you will have vegetable soup goodness!

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Boom! It all goes in the crock pot!

1 cup carrot-large dice
1 cup onion-large dice
1 cup celery-large dice
2 cup kale (packed)-chopped
2 cup spinach (packed)-chopped
1 cup cauliflower-large chop
2 cups cabbage-chopped
1 large (2 small) tomato-large dice

1-15 oz can black beans
1-15 oz can kidney beans
1-15 oz can garbanzo beans

Drain and rinse all beans

3 tbsp olive oil (regular or extra virgin)
1 tbsp kosher salt
1/4 tbsp pepper
1/2 tsp thyme
1/2 tsp basil
1/4 tsp oregano
1 bay leaf
few sprigs of fresh parsley-rough chopped
2 garlic cloves-pressed
1’” x 1”  (or larger) piece of Parmesan Reggiano cheese rind

3 cups water
2 cups white wine-dry
32 fl oz vegetable stock (any stock works)

If you do not have or don’t like a particular vegetable or bean you can substitute for another on the list or omit, make it your own recipe!

Pictures with Croutons and Peas be with You recipe.

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Serve alone or with croutons and or peas (links above).

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