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.
Vegan- use organic vegetable stock in place of
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.
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.