With the fall nip in the air, it's hearty soup season! Bummer part? Not being able to use milk, cheese, cream, or meat. The cook inside me pretty much huddles in a tiny corner and sobs at the thought of no broccoli cheddar soup...But..I have to put my big girl pants on and get over what I can't use and learn recipes with what I can! This recipe actually makes me not miss my other fav soups so much. Chock full of nutrition, with a thick slab of fresh bread, this soup really hit the spot tonight for me!
I'll be completely honest, though. My kids started bawling when they came to the table and seen this. "It looks SO GROSSS mom!!" "I will DIE if I have to eat that!!" But, we have the two bite rule. So, the shuddered and braved through bite one. Apparently, they decided it wasn't complete poison because they ate it ALL. Aerro very honestly let me know it was NOT his favorite but that it wasn't completely disgusting and both the big kids said they would eat it again. ;-) I rewarded them with two cookie balls each. I was so proud of my trooper kids for eating all their food.
Vienna? Yeah. She had seconds. And thirds. Looks like it is best to start eating healthy when kids are little!
4 celery stalks
1/2 sweet onion
2 roma tomatoes
1 bell pepper (I used yellow)
10 baby or 2 regular carrots
3 cloves garlic, minced
3 large kale leaves
Handful of mushrooms (optional)
1 tablespoon chopped fresh basil
1 tablespoon fresh chopped oregano
2 quarts organic vegetable broth
1/2 box Rotini pasta (I like VitaSpelt Rotini)
See all those pretty vegetables?? I love the colors!Scrub and chop all vegetables into small cubes.
Dump into crock pot with vege broth.
Cook on low for 7 or so hours.
Add the rotini.
Cook on high for a half hour or until the noodles are cooked. Stir once or twice so noodles cook evenly. Salt and pepper to taste.
That's it! Super easy, healthy, and tasty!