I like simple on Sundays! If it’s suppose to be a day of rest, I don’t want to spend a ton of time in the kitchen. I really enjoy putting something in the Crock Pot before we head out and then returning to the aroma of lunch prepared!
This soup couldn’t be simpler! It’s a dump and go, healthy homemade Vegetable soup.
The secret is to choose organic and natural ingredients.
Here’s a picture of everything that goes into this soup, minus the potatoes. I peeled and cut two small potatoes into cubes and boiled them separately to soften; drained them and added them to the soup.
Ingredients:
Organic Vegetable Broth (I used the whole carton. I also used Low Sodium.)
1 large can Organic Diced Tomatoes (Muir Glen Fire Roasted adds such flavor!)
1 can Organic Whole Kernel Corn
1 can Organic Cut Green Beans
1 Can Seasoned Lima Beans
1 or 2 Potatoes (peeled and cubed)
1 tsp. onion powder
pepper
(I didn’t add extra salt, but that’s up to you.)
Directions: Add all the ingredients to a Crock Pot or stock pot and cook until heated through and flavors meld.