Vegetable Medley Soup

You know how there are some bloggers that become like best friends even if they live halfway across the country?  Champagne Mom has become one of those friends.  We chatted over Twitter for a long time, and I just think she is absolutely wonderful.

Last week I put out a request on Twitter for some good recipes, and she quickly responded with some crock pot greats.  I love making soup in the crock pot so this was a great choice!  We’ve had it for lunch all week {and there is still more}.  I did make a few changes, so the recipe below is a combination of her recipe & mine.

Vegetable Medley Soup

Ingredients:

• 3 cans (14 ounces each) chicken broth {I used bouillon cubes in boiling water.}
• 3 sweet potatoes, peeled and chopped
• 3 zucchini, chopped
• 2 white potatoes, peeled and chopped
• 1/3 large onion, chopped
• 1 stalk celery, finely chopped
• 1 carrot, peeled and chopped
• 1tsp black pepper
• 1/4C butter, melted
• 2C half-and-half or milk
• 1Tbsp salt
• 1tsp ground cumin

Directions:

1. Combine chicken broth, vegetables, butter and peppers in Crock-Pot. Cover; cook on low 8-10 hours or high 4-5 hours.
2. Add half-and-half, salt and cumin. Cover; cook 30 minutes to 1 hours or until heated through.

Grade: A-

Comments: This soup is so filling.  Less than half a bowl kept me full from lunch until dinner with no snack!  I love soups loaded with vegetables.  You could probably add any veggies you wanted, and it could only make this soup better.  In retrospect I have some parsnips I need to use, and I bet they would have been great in this.  The soup is very good, and it really is one of the most perfect lunches ever.  Thanks to my dear friend, Champagne Mom, for sending it along to me!

Tagged as: crock pot recipes, lunch, lunch recipes, recipes, soup recipes, soups, vegetable recipes, vegetables, vegetarian