Living in Southern California means playing the guessing game with the weather on a daily basis. Our so called “winter” can be as warm as 80 degrees. In fact, last weekend we were wearing tank tops! So this weekend, I was very happy it actually got chilly, not because I like the cold, because I don’t (I don’t think I could ever live in a place where a white Christmas is a reality) but because it meant it was time to enjoy the only two things I like about cold weather: Ugg boots and SOUP.
My all time favorite soup is Mommy’s Minestrone. Yeah, I know, it’s not really minestrone, but when you are a kid, it’s fun to say Mommy’s Minestrone. Mommy’s easy vegetable soup just doesn’t have the same ring to it. I loved this soup when I was a kid, and when I first moved out on my own, I loved it even more because it was easy and cheap to make, which are pretty much the same reasons I like it now. I promise, you and your family will love it as well. It is so simple and quick, and yummy too! You can add more or different ingredients if you’d like. I’ve added chicken before, or little meatballs, but I prefer it the basic way. If you want to add more veggies, go for it. The only thing I recommend is that if you add more veggies and need more liquid, use a stock (vegetable or chicken) instead of water.
One large can (28 oz) diced tomatoes
1 can corn
1 large potato, diced (skin on or off – I prefer on)
2-3 carrots, peeled and sliced
2-3 stalks celery, sliced
1 can vegetable broth
1 bay leaf (optional)
Salt and Pepper to taste
Place all ingredients in a crock-pot on low before you go to work. Come home after work and ENJOY! I usually make a batch of cornbread muffins to go with this. You can also make it even simpler by serving with a delicious store bought bread, maybe sourdough or rosemary? Let me know what you think, email@example.com–I love hearing from readers, so drop me a line!