Crockpot Vegetable Soup

Okay, I’m sure you all know about my kicks where I don’t want to eat meat by now. I don’t want to sound like a broken record, so I’ll just pretend that you guys remember me talking about it a million times. I woke up so sick the other day, didn’t want to eat meat, and just wanted something warm and comforting. I had tons of veggies in my refrigerator, so I wanted to do something with them. It was also raining out, so soup was just calling my name. I was so sick that I wasn’t even in the mood to be in the kitchen. That’s when my crockpot becomes my best friend. I literally threw a ton of veggies into the crockpot and fell asleep. I woke up and I had the most delicious vegetable soup. It was nourishing, simple and comforting. For my veggie lovers and healthy eaters, you guys will love this soup! Enjoy!

Ingredients:

• 1 cup of medium diced celery
• 1 cup of medium diced carrots
• 1 cup of medium diced green beans
• 2 cups of medium diced zucchini
• 1/2 cup of small diced onion
• 4 cups of rough chopped green cabbage
• 4 cups of rough chopped kale
• 1 (15oz) can of light red kidney beans (drained)
• 1 (15 oz) can of petite diced tomatoes
• 6 cups of chicken broth
• 1 tablespoon of minced fresh garlic
• 1 tablespoon of fresh minced parsley
  1/2 tablespoon of fresh minced thyme
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of garlic powder
• 1 1/2 teaspoons of Adobo Seasoning (red cap)
• 2 dried bay leaves
• 1 teaspoon of tomato paste
• Parmesan Cheese (optional)
• Want more substance? Add 1/2 cup of cooked noodles/ pasta to your bowl of soup.

Directions:

1. Set crockpot to high heat.
2. Add all of the ingredients directly into crock pot.
3. Cover and cook on high for about 4-5 hours. Mix around periodically.
4. Add more salt/pepper to taste if desired.
5. Top bowl of soup with parmesan cheese.
6. Enjoy!