I feel kind of silly writing about soup when the temperatures are going to be in the 80s for a few days this week. Just a few days ago, however, it felt like winter. And, if the last few months are any indication of the weather patterns we will have this spring, I’m guessing that there are still plenty of chilly days to come. So, hang on to this recipe for a chilly day and bear with me!
I’ve been relying on my slow cooker quite a bit lately. I don’t have a lot of time to spend in the kitchen preparing dinner each afternoon, but I can usually get a solid 30 minutes of meal prep done during Madison’s morning nap. It’s just enough time for me to get dinner into the slow cooker. Plus, it feels good to have things taken care of early in the day (especially on those days when she chooses not to take an afternoon nap!).
This vegetable soup has become a new favorite at my house. I think we’ve had it just about once a week since December. I’ve made a few different versions and perfected my recipe over time. Sure, it’s fast and easy, but it also tastes great. I usually serve it with a loaf of freshly baked bread or a side salad. This recipe makes a pretty big batch (8 – 10 servings), which yields plenty of leftovers for the rest of the week! Continue Reading