Here I go, here I go, here I go. I said girls what’s my
weakness?
SOUP.
Does anyone remember the SNL skit “Give it on up to
Homelessville” with Justin Timberlake?
But really—I’ve been eating SO MUCH soup lately. This one in particular I’ve made about a dozen
times since marathon training began and since I’m pretty superstition and
training has been going well, I keep making it.
It’s a slow cooker recipe that originally came from Southern Living but
I’ve altered a bit to my liking. I love
that it ends up being about 6 or 7 meals for me and I can heat it up quick on
the stove on lunch break while out throwing rocks for G.
Ingredients
8 oz chopped celery
12 oz chopped onion
and bell pepper mix
1 zucchini, chopped
1 can cannellini
beans, drained
1 can diced tomatoes
with basil, oregano and garlic
16 oz package frozen
mixed vegetables (I
use carrots, corn, green beans, peas, baby lima beans)
32 oz chicken broth
1/2 tsp pepper
Fresh garlic (optional)
1 package refrigerated
cheese tortellini
Directions
Optional Step! Before putting into the slow cooker, sauté
celery, onion and bell pepper mix for 5 minutes or until tender. If I’m short on time, I skip this step which
leaves a little crunch to your soup.
Place all ingredients into the slow cooker EXCEPT the
tortellini.
Cover and cook on LOW for 7 hours.
Add tortellini and cook on HIGH for 20 minutes.
SOUP there it is!
Enjoy!!
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