A bowl of hot soup deserves a warm welcome on these cool, windy, rainy days! Paired up with bread, rolls, or crackers, your family or dinner guests will be happy diners. I prepared this recipe in a crock pot, but it could be easily cooked on your stove top in a soup pan or saucepan.
- 2 cups diced tomatoes
- 1 medium zucchini, diced
- 1 medium onion, diced
- 2 Tbsp. garlic, diced
- 2 Idaho Burbank Russet medium sized potatoes, diced
- 1 cup carrots, diced
- 1 cup corn
- 1/2 cup salsa
- 1 tsp. salt, optional
- 1 tsp. freshly ground black pepper
- 1 tsp. Italian seasoning
- 1 cup corkscrew noodles or variety of your choice
- Wash and prepare all veggies
- Place inside crock pot or soup pan/sauce pan
- Fill pan with enough water to cover vegetables
- Cook until vegetables are tender
Here's a nifty 90 idea if you are using your crock pot ~~
Whoever designed these crock pot liners deserves more than a High 5! Before placing the ingredients into your crock pot, place liner inside which helps to make clean up so much easier.
I prefer to make large batches of soups and stews so that I can have left overs. In addition, these containers of soup can be frozen in order to be heated and served at a later date.
This is a great way to get all of your daily servings of vegetables in one fell swoop! Be creative and add your own favorite veggies. Another health aspect of preparing your own recipe is the absence of preservatives.
Enjoy Autumn's bounty and stay warm!