Vegetable Soup, Made Easy
Has this ever happened to you?
You make this delicious Vegetable soup.
You’ve saved it in a Mason Jar.
You freeze it for another day.
Only to realize when you take it out for defrosting – crap you filled the jar just a little to high, and the jar breaks while thawing out.
Total bummer, especially if you didn’t have anything else planned for lunch.
That happened to me recently.
While my brain scrambled at what I’d do for lunch.
I really wanted that vegetable soup and I really needed to spend the morning in my quilting studio.
Fortunately it was still fairly early in the morning when I discovered the problem, so I decided to whip up a batch of soup in my crock pot.
Normally I will make a crock pot soup the day before. Cooking it for the day and leaving it in the fridge overnight – giving it plenty of time for the flavors to blend nicely.
Wasn’t sure if it would really come out all that tasty. It would after all, have barely 3-4 hours to cook.
But I decided to give it a try.
Crushed tomatoes, peas, green beans, carrots, onion, garlic, a can of beans, with just a few spices.
Add some meatballs in and OMG this was the best!
There was plenty left over too!
A good thing too because, at the end of the week we had unexpected guests.
Veggie soup, freshly made pita breads and No-Bake Chocolate-Almond Butter snacks. Click To Tweet
A perfect impromptu Friday afternoon lunch.
“Stylish, yet casual enough for my young guests”
The casual: Juice box drinks with paper napkins 🙂
Stylish: Table Cloth, Table Runner, Soup Tureen
Not sure if my young guest appreciated it or not. But I always wished that I had done things like this more often when my sons were growing up. So It’s fun do do with the Grand kids.
No one seemed to mind the crooked candlesticks!
I confess I didn’t notice until I was looking at the pics to post.
And those Meatballs. That’s kind of a funny story too.
I’ll save that one for another day!