Here is the recipe I am going to use for
my veggie soup...and will put it in a crock
pot so I can wake up to it~~

I am not going to add the cheese.
I will use organic veggie broth too.
Instead of creamed spinach, I will be using
fresh spinach, washed and stirred into the
hot soup.

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SEVEN VEGETABLE SOUP

2 cans (14 ounces each) vegetable or chicken broth
2 cups shredded cabbage
1 (15 ounce) can diced tomatoes
1 (15 ounce) can extra-thick and zesty seasoned tomato sauce
6 medium (2 cups) new red potatoes, cut into 1/2-inch cubes
2 medium (2 cups) carrots, sliced 1/4-inch thick
1 medium (1/2 cup) onion, chopped
2 ribs (1 cup) celery, chopped
2 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (10-ounce) package frozen creamed spinach, thawed
4 ounces (1 cup) Land O Lakes cheddar cheese, shredded

Combine all ingredients in slow cooker except creamed spinach and cheese.

Cover; cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender.

Increase heat setting to high. Stir thawed spinach into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened (6 to 10 minutes).

TO SERVE:
Spoon into individual serving bowls; sprinkle with cheese.

Tip: for an easy shortcut, you can substitute coleslaw mix in place of the
shredded cabbage.

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I had thought I would break with a raw soup like
Pepe offered but its been rainy and dark weather
and I am looking forward to something warm~~
Pepe's cold soup will have to wait for a sunny
day~!

blessings,
Zoe

-_-