It doesn’t take a whole lot for me to get in the mood for soup.
And when we suddenly experienced a 20 degree temperature difference in just a couple of days time (from the mid-90s to the mid-70s), I decided it was time to bring out soup ingredients!
Lest you think I’m a cold-weather wimp, it is going down into the 40s at night. We think that’s pretty chilly for October here.
But I’m still experiencing the fall-time-crunch. So I brought out my handy-dandy Crockpot so I could cook my soup slowly and really get the flavors mixing—and have the soup ready at the end of the day when it was time to feed hungry kids.
This recipe is a no-brainer. In fact…there really isn’t a recipe at all for me. I just put things in the pot until I’ve got the consistency where I want it. And the ingredients change, too—they’re just whatever I have on hand at the time.
The one special ingredient that this recipe has that I think helps out a lot with the taste is vegetable juice as the base. I use a low-sodium V-8 juice because, if you use canned vegetables at all then you’ll definitely get enough sodium. And the V-8 juice gives a nice spicy taste to the soup without the need to add spices.
This recipe makes a lot. I usually freeze about half of it. So you’ll want to adjust it down if you’d rather not freeze any.
1 bottle vegetable juice (I used the 46-oz. size. It makes a lot.)
1 cup lima beans
1 small onion
3/4 can of beef broth
1 can black beans, rinsed and drained
1 cup cubed, peeled potatoes
1 1/2 cups corn
2 peeled and sliced carrots
1 package frozen soup vegetables/mixed veggies
1/4 cup red wine
Put all the ingredients in the slow cooker and cook on low for 6-8 hours.
And enjoy the warmth! :)
Delicious and Suspicious (July 6 2010) Riley Adams
Finger Licking Dead (June 2011)… Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig