I made this soup for gerg when he came home from the hospital.
We ate it for a couple meals with oyster crackers.
You can leave the crockpot on for several hours without ruining the flavor or texture of this recipe.
Garden Vegetable Soup
1 qt. vegetable stock
2 cups of water
3 stalks celery, chopped
1 potato, diced
1 onion, minced
6 mushrooms, sliced
1 10 oz package frozen peas
1/2 red bell pepper, chopped
1 cup frozen sweet corn
5 crushed tomatoes
1 tbsp of garlic, minced
1-2 tsp. sea salt (or you can use regular salt, but the flavor won't be as good)
2 tsp. marjoram
2 tsp. basil
1 bay leaf
¼ c. parsley
1 tbsp celery salt
2 tbsp olive oil
2 pats of butter
THE METHOD:
Just put this stuff in the Crock-Pot and let cook on low for 6-8 hours, or high for 4-5 hours.
