This is my third slow cooker recipe in the past few days. My slow cooker is getting a workout while we are getting ready for Thanksgiving and Christmas. I have lots of errands to run and the kids have tons of concert, recitals, classes, and parties to attend so I am constantly in my car. I need to use my slow cooker so that when we get home I know there is something hot to feed everyone (in shifts if we need to).
I had this soup going and bread in the bread-maker so that when my son finished his Latin class he could have dinner. We would not be able to eat for another hour or so but everyone had a delicious hot meal.
My son was NOT pleased with the soup. He is not a fan of broth based soups, garbanzo beans, and vegetarian food in general. He informed me of these things as he was telling me that the soup had a good flavor, the bread was great for dipping, and it was very filling. Well, at least I got a few things right!
This soup was so easy to make the hardest part was opening the bags, bottles, and cans to pour the ingredients into the slow cooker.
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can petite diced tomatoes
- 1 onion, diced
- 1 (16 oz) bag frozen mixed vegetables – carrots, corn, green beans, and lima beans
- 2 (16 oz) cans garbanzo beans, drained and rinsed
- 2 stalks celery, sliced thinly
- 2 large carrots, sliced thinly
- 2 cups vegetable stock
- 2 tablespoons dried basil
- 3 cloves garlic, minced
- salt and black pepper to taste
- Add all ingredients to slow cooker. Cook on low 6 to 8 hours. Stir well before serving.
- Add parsley, fresh basil or other toppings as desired when serving.