Great for the crockpot...and if you have the time, throw some bay leaves in there and let it sit all afternoon for an even more flavorful soup!
5 red potatoes
1/2 onion
2 peeled carrots
2 cans (or 3 1/2 cups) vegetable broth
1 package of vegetarian brown gravy
salt & pepper
Optional: small garden tomatoes
2: Add chopped potatoes (I leave the skin on), sliced carrots and chunked onions to broth mix. I also added some small red and yellow tomatoes that my friend gave me from her mother's garden
3: Add salt and pepper, cover the crockpot and cook on high for an hour, stirring a few times. Eventually turn to low heat for another hour or two. The longer you have to simmer it, the more the flavors will come out.
4: Serve immediately with some yummy oyster crackers (I used Premium brand, as the off-brands of crackers have whey in them)
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