I make this soup every other week for myself and kids all winter long and especially on winter storm days. It’s simple, delicious and everyone in the family enjoys it, which is a plus. Awesome soup for lunch, dinner or a hearty snack.
INGREDIENTS: 32 oz. organic vegetable stock, 1 large can of crushed tomatoes (I prefer Tuttorosso crushed tomatoes with thick puree and basil), 2 cups of finely chopped fresh broccoli, 2 cups of finely chopped fresh cauliflower, 1 cup of fresh or frozen corn, 1 cup of cooked chick peas or lentils, 2 carrots finely chopped, 1/2 onion, finely chopped, extra virgin olive oil, fresh arugula, cracked pepper, sea salt, thyme.
DIRECTIONS: In a large crock pot, add vegetable stock and crushed tomatoes (if prefer a smooth consistency for soup, first blend vegetable stock and crushed tomatoes together in a blender). Saute’ the carrots and onion in a small amount of oil, season with sea salt, pepper and thyme and add to crock pot. Add broccoli, cauliflower, beans and corn. Set the crock pot on low heat and cook for several hours until vegetables have softened to desired consistency. If short on time, may cook on high heat as an option.