I hated soup growing up. Not only was the flavor unappealing, but I had a hard time swallowing the liquid and chunks - I have no idea why. Until a few years ago, I avoided soup at restaurants and never made it at home. Colder weather and more limits on food (quantity on hand as well as money spent at the store), have turned me into a huge fan of soups. I love making them in the crockpot and on the stove. One of my all-time favorites is Minestrone. I love how filling, inexpensive, easy, and healthy it is. Whether at home or in a restaurant, garden vegetable and minestrone soups are always a great option. I make my version extra healthy with no pasta and only occasionally with potatoes. Without carbs in the soup, I can then enjoy toast or croutons guilt-free!
- 1 onion, chopped
- 2 Cups mushrooms, chopped
- 1 Cup carrots, diced
- 14 Ounces can kidney beans (red or white/cannellini)
- 14 Ounces can garbanzo beans (or second can of kidney beans)
- 2 fourteen ounce cans of diced tomatoes, undrained
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 1 Tablespoon Italian seasoning
- 3/4 Teaspoons garlic powder
Place all ingredients in the crockpot. For the water, you want to cover most of your ingredients. I usually fill the two tomato cans with water and pour them in. You can add more or less liquid depending on your preference. Cook on high for 4 to 6 hours or low for 8 to 10 hours. If you're going to be an hour or so longer on either, don't worry, crockpots are very forgiving!
You can use these same ingredients for a stovetop soup, but use stock in place of water for flavor.