Wednesday, February 10, 2010

Italian Vegetable Stoup

I had a thick, hot, soul warming soup in mind as the snow fell to the ground. I pictured a cross between a chili (minus the meat), minestrone, and vegetable soup. I believe this was exactly what I was looking for. Kevin and I agreed it needs to be more spicy, more depth of flavor, more a bite next time around--but the spice ratios is all we would change about this recipe. Enjoy this "everything but the kitchen sink" sToup.*

*the Rachael Ray term for a cross between a soup and a stew.

3 large Russet potatoes, cubed
3 large carrots, sliced
2 stalks celery, sliced
1 medium onion, diced
1/2-1 whole jalapeno, seeded and diced (based your decision on the level of heat you like)
1 green pepper, chopped
1/2 large tomato, chopped (or one can diced tomatoes)
1 can kidney beans
1/2-1 whole jar pasta sauce of your choice (I'm a Prego or Meijer brand fan)
3 cups chicken broth (or made from bouillon)
1-2 tsp garlic powder (though I would put in 2-3 fresh cloves next time)
1-2 Tbsp chili powder
2 tsp basil
1 tsp oregano

Use cooking spray around the edges of a large slow cooker. Pour in all vegetables and stir together. Mix in pasta sauce, broth and spices (feel free to add additional spices of your choosing). Cook on high 4 hours, or low 7-8 hours. Serve topped with cheese and sour cream, along with a slice of your favorite crusty bread.

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