Tuesday, November 18, 2008

Crock Pot Italian Soup

I made this last night for dinner. I thought it was yummy but no one else did so if I can't enjoy it maybe you can. I served it with french bread. (Recipe from the Better Homes and Gardens Biggest Book of Slow Cooker Recipies, 2002)

Pesto, Tomato, and Rice Soup
1 cup chopped onions
1 cup shredded carrots (I just chopped them small. It was fine.)
1 1/2 cups chopped celery (about 3-4 stalks, leaves and all.)
1 14 oz can Italian-style stewed tomatoes
1 6oz can Italian-style tomato paste (I couldn't find Italian-style. It was fine.)
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. pepper
3 cups water
1 14 oz. can chicken or vegetable broth (I didn't have any so I just used extra water. It was fine.)
1 cup quick cooking rice (I used regular and added it about an hour before serving. It was fine.)
1/4 cup pesto (I used a little more-fresh from our garden- that was left over from this weekend. This was especially fine!) (You can find my pesto recipe here. Except I half it. Or something like that.)

Add all ingredients (celery through broth) to your large crock pot. Cook low 8-10 hours or High 4-5 hours. (Or if you have a psycho crock pot like mine put it on at around noon and monitor it for too much boiling and lift the lid as necessary.) If you are using quick cook rice: turn off pot, add rice and pesto, let stand 7-10 minutes until rice is tender, then serve. If you are using regular rice do not forget to add to pot about an hour before you want to serve, then add pesto 5-10 minutes before you serve. Sprinkle with parmesan cheese.

Let me know how you like it, since we won't be having it again! *humph*

Headless Mom

1 comment:

Sam said...

if they didn't like it, is it something that you could make and freeze in lunch-size batches for yourself? Could probably feed you for a few weeks if you spread it out.