Thick Crock Pot Tomato Vegetable Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
|
This is a super tasty thick, rich crock pot soup. Packed full of healthy ingredients. Ingredients:
2 carrots, sliced |
2 stalks celery, sliced |
1 zucchini, sliced |
1/4 cup dried onion flakes |
1 teaspoon italian herb seasoning |
1/2 teaspoon black pepper, ground |
2 garlic cloves, crushed |
3 teaspoons beef stock powder |
2 cups water |
2 (400 g) cans tomatoes, crushed |
1 (600 g) can red kidney beans, drained and rinsed |
1/2 cup tomato paste |
1 skinless chicken breast, cooked and diced |
1/2 cup frozen peas |
1 cup cooked brown rice |
Directions:
1. Add the first 12 ingredients to the crock pot (except extra kidney beans).
2. Stir well.
3. Cook on low for 8 hours.
4. Before serving stir in the chicken, rice, extra kidney beans and peas.
5. Allow to heat through and serve.
6. I keep cooked chicken in portions in the freezer (from Poached Chicken) and also the rice (Perfect Brown Rice) making this very easy to prepare.
7. This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).
|
|