| +1 on the veggie soups. I do a soup that everyone in the family loves, and it keeps unused bits of fresh veggies from going bad. You can actually use veggies that are on their way out (ie, celery that's getting a bit floppy, etc) and it comes out fantastic. I wish I could find the blog online that inspired it, but I didn't bookmark it. But essentially, I toss three kinds of beans in a crockpot - usually I tend toward garbanzo beans (aka chickpeas) and lentils as personal faves, but I've also used navy beans, pinto beans - in short, whatever's around. Then cut up carrots and celery and throw them in the crock pot. Then...whatever bits of veggies are around and going bad. I've put in squash, broccoli, cauliflower, etc. Anything. Then fill with water and put in tomato sauce or pasta sauce until the water is...minstrone colored? Not sure how to describe it, since I don't measure anything, but basically picture the color of the broth in canned minestrone soup and match it. I then put in a splash of apple cider vinegar to add a bit of tang (personal preference), and add salt one tablespoon at a time, tasting the broth til its at the level of saltiness I like. I then cook it on high for about 4-5 hours til its bubbles a bit and veggies are tender, then move it to low for about an hour. It's a little bit different each time, but I've discovered there's really no way to mess it up unless you accidentally spill half your jar of salt into the pot. Not that I've ever done such a thing. :P It stores well, is extremely filling, and goes great with homemade bread on the side. And is one of the few things chock full of veggies that my kids actively request.
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"The man that cannot visualize a horse galloping on a tomato is an idiot." - Andre Breton | 
01-23-2012, 06:57 PM
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