Chunky Vegetable Soup

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.