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I believe I got this recipe from allrecipes.com. I have made it several times and it always goes over well!
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 2 small zucchini, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 28 ounces tomatoes, undrained
- 2 (14 ounce) cans red kidney beans, drained and rinsed
- 4 cups chicken broth or 4 cups vegetable broth
- 4 cups tomato juice
- 2 teaspoons basil
- 1 teaspoon salt
- 1 teaspoon oregano
- 1⁄4 teaspoon pepper
- 1 -2 drop hot sauce
- Combine all ingredients in crockpot and cook on low 10-12 hours. Easy!
Thanks for the tip on the size of cooker to use. I halved the recipe except for the tomatoes. I used a whole 28 oz can. I also added 1/3 c pearl barley. Those are the only changes I made. This was AWESOME!! DH even liked it although he picked out the zucchini and added turkey meatballs to his portion. This will be a fall staple in our kitchen. Thanks for posting.
Delish. The cook time was right on. We loved the tomato juice as a base. I served with fresh whole grain bread and a green salad for a light dinner. Thanks for posting.
Very good vegetable soup! I did use vegetable broth and did not add the hot sauce. Instead of the two small zucchini I only used one and added some canned cut green beans. Thank you L.and T.mom! (Made and reviewed for Pick A Chef 2007)