A forgiving, put-it-all-in-the-pot soup for a busy fasting day, built entirely from pantry staples. Let the crockpot do the work, or simmer it on the stove when time is short.
Veggie Soup
A hearty, pantry-friendly soup of vegetables, beans, and warm spices that comes together in a crockpot or on the stove.
Servings 8
Ingredients
For the soup
- 1 onion, diced
- 2 carrots, diced
- 3 potatoes, diced
- 1 can diced tomatoes
- 1 can tomato sauce (8 oz can)
- 1 can corn (do not drain)
- 1 can green beans (do not drain)
- 1 can peas (do not drain)
- 1 can kidney beans and/or black beans, rinsed and drained
- 1 cup lentils (optional)
- 1 tbsp garlic powder
- 3 tsp ground cumin
- 3 to 4 tsp chili powder
- 2 tsp paprika
- 1 tsp oregano
- to taste salt and pepper
- pre-made taco seasoning, optional (use in place of the individual spices)
Method
- For a slow cooker, add all the ingredients to the crockpot and let cook for several hours.
- For the stovetop, sauté the onion and carrots until soft, then add all the remaining ingredients and let simmer for 30 minutes to an hour.