Crock Pot Hearty Veggie Soup
February 18, 2009
Winter is at the tail end of its cycle. Here’s a recipe that will give you enough servings to get you through it…while keeping you warm and nourished. It’s my Mom’s and whenever I make it, I think about her and how much I love her.
Feel free to add in other veggies and make it your own – and start some great memories of your own!
Crock Pot Hearty Vegetable Soup
2 lb cross-cut beef shanks (I use any cheap cut of organic meat but something with a bone in it adds a lot of flavor)—also I only use about ½ lb of meat, but the more meat you use the tastier it is)
1 tablespoon salt
1 ½ tsp Worcestershire sauce
Dash pepper
2 tsp dried parsley flakes
1 medium onion
1 pkg frozen cut green beans, thawed
1 cup chopped celery
1 cup sliced pared carrots
1 cup diced peeled potatoes or turnips
1 can (16 oz. whole tomatoes)
2 cloves garlic
Combine all ingredients in Crock-Pot.
Add water to cover barely (about 2 cups); stir well.
Cover and cook on low setting for 12 to 18 hours (on High setting for 5 to 7 hours. Remember all crock-pots vary in their cooking time)
Before serving, remove meat and bones; cut meat into bite-size pieces and stir into soup.
6 servings (about 3 qts.)
Recipe: Blau’s Carrot Ginger Soup
January 4, 2009
This soup is delicious and great for winter as carrots are a winter vegetable and ginger is a warming spice, great for these cold and dark January days.
It originally didn’t include the coconut milk but during a cooking class with a client, her creative juices started flowing and she had the urge to add coconut milk to the recipe I provided. The result was a bit of terrific. Enjoy – just like we did!
Blau’s Carrot Ginger Soup
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings
Ingredients:
6 carrots
1 can of coconut milk
1 medium onion
1 teaspoon sea salt
4 cups water
6-inch piece fresh ginger, juiced
Fresh parsley to garnish
Directions:
1. Wash, peel and cut carrots and onion into chunks.
2. Place vegetables and salt in a pot.
3. Add water and bring to boil. Cover with a lid.
4. Simmer on low heat for 25 minutes. Add coconut milk with ten minutes left.
5. Peel ginger root and place into blender. Add 1/4 cup of water and blend.
6. Transfer soup into blender, adding water if necessary to achieve desired
consistency.
7. Garnish with parsley.
