My kitchen is not magic. Food does not just appear at dinner time when everyone is ready to eat. Lately, it has been tough to get everything together. This new back-to-school schedule is kicking my butt. This is the first full week with everything, except community orchestra for my son. We have slowly been adding pieces over the last two weeks until this week. Eight hours of dance classes plus eight hours of traveling to get to the classes, an hour and a half of voice, cello and piano lesson, two hour of community choir, two and a half hours of enrichment English for my son, volunteering for my daughter and trying to cram in a few things for myself such as volunteering at the library and learning to play hand bells for a church group. Most of this is outside of school hours so our nights and weekends are packed full. The kids also want to attend girl scouts, Teen Advisory Board at the Library and and do fun things like we are seeing The Piano Guys this weekend.
Needless to say I am in a bit of a panic over the schedule but I am trying to fall back on my plans. Thinking ahead and trying to remember when I have slow moments to think to the next day or two what I need to have ready for meals and making sure the kids have all their stuff together for activities. I don’t know what it is but so far this year they need more reminders and prompts. I think teenage brain has hit them both at the same time. I was hoping my daughter was coming out of it but so far? Not completely.
So, dinners are needing to be extra simple and something we can serve for dinner and have leftovers for lunch (thankfully, they like leftovers).
As we walked in the door both kids exclaimed how good the house smelled. This was nutritious and it cooked while we were gone. Just a bit of extra spice at the end and some fresh basil sprinkled over the top (forgot to take a picture of that) this was delicious! Both kids had a great big bowl and of the bread and butter I had picked up at the bakery earlier in the day. Normally I may have used my bread maker but even that seemed too difficult.
So how easy is this really?
Super Simple Slow Cooker Vegetable Soup
- 3 (16 oz.) cans of petite diced tomatoes
- 2 (15 3/4 oz) cans of tomato sauce
- 1 (6 oz) can tomato paste
- 1 cup water, vegetable, chicken, or beef stock (your choice – make it vegetarian with water or vegetable stock)
- 1 (16 oz) bag of frozen mixed vegetables – I used carrots, peas, green beans and lima beans
- 4 large potatoes, washed and diced into small pieces
- Any other vegetables you may like – sliced celery, diced onions, diced peppers, etc….
- 2 cloves fresh garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon of powdered onion (if not using onions in the soup)
- salt and pepper, to taste
- fresh basil, for topping, if desired
- Mix all ingredients except the salt, pepper and fresh basil in your large slow cooker. Turn on low for 6-8 hours until all vegetables are cooked through and tender. Taste and add salt and pepper as needed or adjust other spices.
- Serve hot with fresh basil as a topping, if desired.