Michelle's Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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A simple vegetable soup you can make with whatever leftover veggies you have sitting around. This recipe includes veggies that the picky eaters in my family actually like! Ingredients:
3 (15 ounce) cans chicken broth |
15 ounces vegetable juice (like v-8) |
1 (6 ounce) can tomato paste |
1/2 medium onion, chopped |
1 (16 ounce) package california-blend frozen vegetables, chopped small |
1 (15 ounce) can corn, drained |
2 medium potatoes, chopped into 1/2 inch cubes |
1 tablespoon paprika |
1/2 tablespoon sea salt |
1 tablespoon italian seasoning |
2 garlic cloves, minced |
2 -3 tablespoons ham stock (liquid leftover from cooking a ham) (optional) |
Directions:
1. Combine chicken broth, vegetable juice and tomato paste in a crockpot. Add remaining ingredients and stir well. Cook on high for 6 hours or low for 8-10 hours.
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