This is one of my favorite meals as temperatures begin to drop. We serve it bubbly hot with crackers and shredded cheese. This was also made with veggies that either we harvested on our own or were given to us by family members.
2 quarts home canned tomatoes
1 quart water
2 pints each: carrots, peas, green beans (or whatever you like)
1 quart fresh corn, removed from cob
3-4 garden potatoes, chopped small
handful of pasta, whatever you've got on hand
1-2 cups cooked meat (hamburger, chicken, whatever you have)-we used vegetarian crumbles. No, we're not vegetarians, these were free after coupon, so I decided to get them.
Dump everything except the pasta in the crockpot, stir well. Add some seasonings and stir. (We never add salt to anything, I use Mrs. Dash original blend). Turn your crockpot on low; cook at least 4 hours, 6 hours is better, to let the flavors blend. Add the pasta during the last hour or so, cook until pasta is done.
This recipe makes a LOT of soup. It freezes very well, just the potatoes and pasta get kind of mushy. The quality of the soup is the same, just the texture is off, kwim?
Also, this is just a guideline for this soup. Use whatever veggies, meats, etcetera you have on hand. For the base, I use the tomatoes and water, but you can also use tomato juice or even V8 juice is good. Be creative and enjoy!
Pantry Challenge 2018: Day 20
10 hours ago