Crockpot Vegetable Soup with Variations

[FrugalSue]

Here's a recipe I recently got from another forum. It's a basic veggie soup that's healthier than canned soups which tend to be overprocessed and full of salt. This takes only a few minutes of prep and you'll have 12 servings of soup to eat as is or with the additions suggested at the end.

BASIC VEGGIE SOUP

2 14.5-oz. cans low sodium diced tomatoes, undrained
1 large onion, chopped
4 cloves garlic, pressed
1 tablespoon olive oil
2 large carrots, chopped
2 small celery stalks, chopped
1 medium turnip, chopped
2 cups green beans, cut into 1-inch pieces
6 cups low sodium chicken broth
1/4 of a head of cabbage, chopped
1/2 teaspoon thyme
salt and pepper to taste

In a large pot, heat olive oil over medium-high heat.. Add onion and cook until it's nearly translucent. Then add the garlic. Don't let the onion and garlic brown, just saute a couple of minutes.

Add the rest of the chopped veggies, sauteing for just a minute or two. You're not cooking them, just sauteing for the wonderful flavor this quick step will infuse into your soup. Add thyme, salt and pepper.

Now put the veggies in a Crockpot, then add the tomatoes and broth. Cook on low heat for 7 to 9 hours or on high for 4 to 6 hours.

VARIATIONS ON BASIC VEGGIE SOUP (Add these AFTER the Crockpot cooking is done--you can even add these things to a single serving or to make the soup "different" when you're eating leftovers):

Tex Mex: Add some canned black beans, a bit of cumin, chopped cilantro. Top with low fat cheese, serve with a whole wheat tortilla.

Tuscan: Add canned white beans, Italian seasoning, and some kale. Cook until the kale is tender.

Minestrone: Add some cooked pasta, a little basil, top with Parmesan cheese.

Autumn Vegetable: Add some diced cooked squash, cooked brown rice, a sprinkling of nutmeg and some chopped parsley.