My goal for this year is to make more vegetarian meals. The plan is to make one meal a week meatless. You probably heard of Meatless Monday. If not, read some history below about how it came about.
What is Meatless Monday?
Meatless Monday was started by the U.S. government as a resource-saving measure during World Wars I and II. In 2003, it was revived by The Monday Campaigns in association with the Johns Hopkins Bloomberg School of Public Health to reduce meat consumption by 15 percent for our personal health and the health of the planet. Read more here.
That's interesting, right? So, anyway, back to the recipe. I was reviewing other bloggers' and publications' recipes for quick and easy vegetable meals to do for these Meatless Mondays this year and found that roasting vegetables were super easy during the week. But, I was looking for something else that would make quick meal prep for weeknight dinners. Then, it came to me that vegetables in a soup can give you a bunch of nutrients without too much prep and work. So, the last two weeks I have modified and tweaked my vegetable soup recipe to make them easier for everyone to make. From parents to college students, this recipe is made with items you probably already have in your pantry, freezer, and refrigerator. Follow along and see how super easy this recipe is to make.
What are the ingredients for this slow cooker vegetable soup recipe?
4 cups of kale, spinach, and swiss chard baby greens
4 cups of vegetable broth
1 onion chopped
A can of diced tomatoes
2 cups of frozen carrots, corn, string beans mix
1 cup of cannellini beans
3 celery sticks sliced long ways and cut into pieces
2 tablespoon of Pesto (already prepared)
1 teaspoon salt
1 teaspoon pepper ground
How do I make this slow cooker vegetable soup recipe?
Measure out already cleaned ingredients. the kale, spinach, and swiss chard baby greens can be placed in a bowl.
Place the vegetable broth nearby.
Chop up the onion into small pieces.
Cut the celery sticks (3) longways, then chop it up into pieces and place in a bowl.
Pull the frozen carrots, corn, string bean mix out of the freezer and measure two cups. This will be enough for this recipe. Place the rest back into the freezer for future use.
Rinse one can of cannellini beans with water and place in a bowl.
Measure out the prepared pesto and place in a small bowl with the salt and pepper.
Now, it's time to assemble the soup in the slow cooker.
Add onions, then frozen carrots, corn, string beans mix, rinsed cannellini beans, chopped celery, canned diced tomatoes, vegetable broth, salt, pepper, pesto. Then stir the kale, spinach, and swiss chard greens. Then cover. Cook on low for 6 hours or on high for 3 hours. Stir about halfway through the cooking time. Turn off the slow cooker, and let cool for a bit.
If you want, you can add some parmesan or Romano cheese on top.
This recipe is made in a 3-4-quart slow cooker (the small round ones). Perfect for a family of four. There will be no leftovers. =)
What do you think of the finished soup?