Soup season starts for me from October to about April. The temperatures start to plummet, nights get longer and soup is just one of those meals that warns you up and fills you up too. Plus, it's budget friendly too!
One my favorite are vegetable soups, and there are endless permutations & combinations to make and serve. This is my favorite-and the bonus is its super fast and easy to prepare!
1 bag frozen mixed vegetables
1 can tomato paste
1 c boca crumbles cooked
4 c vegetable broth
1 bunch kale torn
1 c onion chopped and sautéed
1 c baby carrots
1 can kidney beans, drained
Red pepper flakes
You can also add chunked sweet potatoes, cooked butternut squash or additional beans
Dump everything into your crockpot, cook over low for 10 hours and serve with rustic bread (I love the French boule from Breadsmith!)
Women of God can never be like women of the world. The world has enough women who are tough; we need women who are tender. There are enough women who are coarse; we need women who are kind. There are enough women who are rude; we need women who are refined. We have enough women of fame and fortune; we need more women of faith. We have enough greed; we need more goodness. We have enough vanity; we need more virtue. We have enough popularity; we need more purity. Margaret D. Nadauld
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