24 May

Today was so nice out! I got in the mood for Summer Vegetable Soup. I can eat soup all year! Use the crockpot so you’re not stuck in the kitchen when you have better things to do outside

2 cans of diced tomatoes (14.5oz each), undrained
1 can of peas and carrots
1 small zucchini, diced
1/2lb fresh cut green beans
2.5oz fresh baby spinach
1 small yellow onion, peeled and diced (1 cup)
1 small red bell pepper, diced
1/4-1/2 cup pearled barley (not quick cooking)
4 cloves garlic, minced
2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons Italian seasonings
1 bay leaf
4 cups vegetable broth
6 tablespoons pesto

* Add all ingredients to your crockpot (except pesto).
* Cook on “low” setting for 8 hours or until vegetables are soft.
* Remove bay leaf.
* Spoon into bowls and top with pesto.

* The email will not be published on the website.