When I am sick or cold I love sipping on a bowl full of vegetable soup with some crushed up crackers loaded on top. I find soup nourishing, warming and comforting. If your feeling blue to just make some of this vegetable soup and sip it down so you can feel better too.
Ingredients
1 Can of Crushed Petite Tomatoes
1 Can of Tomato Sauce
1 Cup of Sliced Zucchinis
1 Cup of Frozen Spinach
1 Small Can of Carrots
1/2 Cup of Frozen Corn
1/2 Cup of Frozen Peas
1/4 Teaspoon of Black Pepper
1 Teaspoon of Sea Salt
Six Cups of Chicken Broth
1 Tablespoon Each of Freshly Chopped Sage, Parsley, Basil, Thyme, Lemon Balm and Oregano
1 Teaspoon of Freshly Chopped up Garlic
1 Teaspoon of Finely Chopped up Red Onion
(You can adjust the herbs & spice to get the flavor you desire, but I prefer mine with a balanced herbal slightly salty flavor.)
1/2 Cup of Elbow Macaronis (Optional)
Instructions
Place all the ingredients into a crock-pot or into a large pot on top of the stove. Turn your crock-pot on medium heat and let the soup cook and heat up for about 3-hours before serving it up.
If your doing the soup on the stove-top, place a lid on the pot and turn the stove burner on medium heat and let it cook for 30-minutes this way. Then, reduce the heat to low heat and keep it simmering for another hour before serving it up hot.
You will know when the soup is ready because the vegetables will be tender and full of flavor. Remember, you can add a little bit more herbs and spices to achieve the flavor you desire.
