Feed Sack Furrows Quilt

Slow Cooker Vegetable Soup

1 1/2 pound red potatoes cut into large cubes

1/2 cup carrots, chopped

1/2 cup celery, diced

1/2 cup chopped onions

1 cup frozen corn

1 cup frozen cut green beans (not French cut)

1 15-ounce can petite diced tomatoes, undrained

1 quart beef broth

2 teaspoons Italian seasoning

1 teaspoon cracked black pepper

Add all ingredients to slow cooker in order listed. Cover and cook on low six hours, or high for three. If you don’t have Italian seasoning mix, you can make your own by blending equal parts of dried oregano, marjoram, thyme, basil, rosemary and  sage. I’ve made several variations of this recipe – even thrown a handful of uncooked barley or brown rice. If you have a little stew beef or ground beef on hand, you can brown it in a skillet before adding it to the pot. But then, of course, you’d have vegetable beef soup.