This is a hearty, filling vegetable soup recipe which freezes exceptionally well. Great nutrition, great flavor and perfect for low-sodium diets because you control the amount of salt added.
32oz Chicken or Vegetable Stock
1 28 oz can Chopped Tomatoes
3 Cups (or 2 11.5oz cans) Vegetable Juice
2 lbs Redskin Potatoes, washed and cut into chunks
1 lb Carrots, peeled and chopped OR 1 lb Baby Carrots
2 Cups Fresh Green Beans, chopped
1 Ear Corn, husked and kernels removed (or 2 cups frozen)
6 stalks Celery, chopped
1 Medium Onion, coarse-chopped
4-6 Roma Tomatoes, chopped
1/4 t Garlic Powder
1/4 t Chili Powder
Salt and Black Pepper to taste
In a large pot, combine liquids, potatoes and carrots. Bring to boil and reduce to simmer. Simmer for 20 minutes. Add remaining ingredients and simmer an additional 15 minutes, or until vegetables are done to desired consistency.
If using a slow cooker, combine all ingredients and cook on low setting until vegetables are desired consistency. Remember that the potatoes and carrots often take longer to cook due to density, so chop the potatoes and carrots into smaller pieces for the slow cooker method to achieve more uniform cooking.
1 Chopped Turnip
1 C Sugar Snap or frozen Peas