Steve and I got a crock pot & a yogurt maker for Christmas this year~ courtesy of my folks. My mom knows how much I like to cook, so I always get kitchen gadgets for presents! I think she figures that Steve will reap the benefits of the cooking~ so the gift is really for him as well 🙂
The last few days in ATX have been freezing~ literally~ from 10-30ish degrees! That’s cold for Texas (but not cold by WI standards, so let’s not get carried away here!). Anyway~ I decided it was the perfect time to break out the new crock pot & cook up this delic-dish! Hope you like it 🙂
Minestrone Crock Pot Soup
• 1 large onion, diced
• 3 large carrots, diced
• 4 stalks of celery, diced
• 1 large baking potato, peeled and diced
• 1 large can (or two regular size cans) petite diced tomatoes
• 5 c. water
• 3 chicken bullion cubes
• 2 tsp Italian seasoning
• 1 tsp black pepper
• 1 c. dry lentils, rinsed
• 1 15-oz can Great Northern Beans (or cannellini beans)
• ½ package or approx 5 oz frozen green beans
Dice up the first 5 ingredients & add them to crock pot. In a large microwaveable bowl, combine the 5 c. water & 3 chicken bullion cubes & microwave for 5 minutes until combined. Add Italian seasoning, black pepper, and rinsed dry lentils. Cook on low for 6-7 hours. During the last 2 hours of cooking, add in the frozen green beans & the canned (rinsed & drained) Great Northern Beans.
Serve with crusty bread & top with parmesan cheese if desired. Enjoy!
I love this soup b/c it’s so hearty & filling, yet HEALTHY! In line with fitness goals for 2010.
So grab a bowl and enjoy a cozy evening.