Easy Vegetable Soup / Crock Pot (Or Not!)
March 03, 2013
"You can easily make this soup on the stove top, or in a crock pot. Adjust the vegetables to your liking."
- Serving Size: 1 (653.8 g)
- Calories 741
- Total Fat - 30.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 78.8 mg
- Sodium - 2294.1 mg
- Total Carbohydrate - 55.8 g
- Dietary Fiber - 7.1 g
- Sugars - 8.9 g
- Protein - 61.4 g
- Calcium - 508 mg
- Iron - 8.7 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.5 mg
Cooks Note: Rinse the leek well in a basin of water to remove any possible grit.
Crock Pot Cooking Directions: Add all ingredients (except macaroni and Parmesan cheese) to crock pot and stir. Cover and cook on low for 8-10 hours. At end of cooking time, add macaroni to crock pot and cook on high until noodles are tender, or just add hot cooked noodles at the end of cooking (along with Parmesan cheese).
Saute leek and celery in olive oil in a soup pot or dutch oven until soft, 10 minutes or so.
Add the garlic and seasonings and stir until very fragrant.
Stir in the stock and spaghetti sauce and heat to a boil.
Add turnips, carrots and green beans, reducing the heat to a simmer. Season the stock with salt, pepper and hot sauce (to your liking) at this time. Cook covered for one hour, stirring occasionally.
Stir in the frozen corn, frozen peas, and red bell pepper. If you want to add frozen meatballs or chopped cook beef, etc., do it now. Simmer, covered, for about 15 minutes. If you do add meat, you may want to add some more water or stock so the soup doesn't get too thick.
Stir in the uncooked macaroni and cook until tender, 7-12 minutes, depending on what kind of macaroni it is (use package directions for cooking time).
Adjust your seasonings one last time. Add water if you want the soup more brothy.
Serve with a sprinkling of grated parmesan cheese on top, if desired.
Tips & Variations
No special items needed.