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Basic Veggie Soup Recipe


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     Basic Veggie Soup

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals
Servings   8
Preptime   20 minutes

64 oz Organic Chicken Stock
1 Onions
4-8 Small Red Potatoes
3-5 Whole carrots
1 bag frozen beans-green or peas or butter
1 bag frozen corn
Minced garlic (add the amount to your taste)
Olive Oil
Rice or Pasta (optional)
Meat (optional)
Sea Salt
Janes Crazy Mixed-UP Pepper Seasoning
Rooster Sauce (optional)

Mince onion and garlic (if using fresh). Dice potatoes and carrots into small bite sized pieces. Pour chicken stock, about 2 TBSP olive oil into crock-pot. Add onions, garlic, potatoes, carrots, seasonings into crock-pot. Set on Low-Medium heat for 6 hours. Be ware of pre-mixed seasonings being too salty or containing MSG, use recommended above. At 6 hour mark, add frozen veggies, adjust seasoning, cook for one to two more hours on Medium to High heat. You may add a cup of hot water at this point if you feel you need more liquid. Serve as is, freeze rest to use in future recipes.
Options- Vegan- use organic vegetable stock in place of chicken stock. 30 minutes before dish is done, you can add uncooked pasta or rice, cook till done and serve. Meat- you can brown organic sausage or ground beef or ground deer and add 30 minutes before done. Add boneless, skinless chicken breasts or steak diced into bite sized pieces at the start. For a spicy kick, add a table spoon or two of Rooster Sauce at the end or to your own bowl.
If you want to freeze to use later, leave out the pasta/rice and/or meat as this makes a great veggie soup starter. Freeze in freeze zip-lock bags.
Frozen soup- take zip-lock bag and run under hot water. cut bag away from froze soup, add to crock-pot. Add meat of your choosing or rice/pasta and follow above directions. Other Options- add jar of salsa and can of tomatoes for a more southwestern soup along with Mexican rice. Basically, play around with this basic veggie soup to get several different flavors you will love.

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