The rain continues, so soup sounds good for the weekend. I’m also going to make a batch of skillet biscuits to go with this. I think the weekend will consist of rain, old movies, a good book and a very warm comforter. The bedding plants will have to wait.
Chunky Vegetable Soup
- 6 mushrooms, washed & sliced
- 1 onion, peeled & sliced
- 2 red potatoes, cubed (peeling opt)
- 8 oz baby carrots
- 1 turnip, peeled & cubed
- 15 oz can white beans
- 14 oz can diced tomatoes
- 1 tsp crushed garlic
- 1 tsp basil, crushed
- ¼ tsp pepper
- ½ to 1 tsp salt
- ½ tsp marjoram
- 32 oz chicken broth
- 4 cups water
- 6 oz Ruote (wheel shaped pasta)
- 4 oz shredded mozzarella
Saucepan or Slow-Cooker
In saucepan, sauté mushrooms and onions in 1 tbsp of butter. Add all ingredients, except cheese, bring to a low boil, reduce heat, cover and let simmer on medium to medium-low for 20-30 minutes. Serve with shredded cheese.
If you are using a Slow-Cooker, add all ingredients, except pasta & cheese, to Slow-Cooker and cook on low for 8-10 hours (check manufacturer’s directions). Add pasta 20 minutes before serving, turn up to high and let boil, uncovered. Once pasta is tender, serve with shredded cheese.