So today the baking frenzy continues. I've got apple pie baking...a
recipe I've shared previously. Later I'll be making gluten-free pineapple upside down cupcakes...or at least attempting to make them. If they turn out as yummy as I imagine, I'll share that recipe with you too.
In the midst of all the Holiday preparations, I still need to feed my family daily, but I really need it to be as easy as possible, and it would be great if the meals I'm making for our nightly dinners could use some of the excess ingredients (celery, carrots, and onions) I have on hand from the Thanksgiving feast I'm busily preparing. That's where this delicious, and healthy, recipe comes from. So get out your crockpot and in a few minutes you will have a meal that is sure to satisfy the whole family happily cooking away with very little effort from you.
Vegetarian Minestrone Soup (for the slow-cooker)
4 c. vegetable broth
4 c. tomato juice
1 tbsp. dried basil
1/2 tsp. dried oregano
dash pepper
3 medium carrots, peeled and sliced
3 medium celery stalks, chopped
1 medium onion, chopped
1 c. fresh mushrooms, chopped
1/2 tsp. garlic powder
1 can (28 oz) diced tomatoes, undrained
1 1/2 c. uncooked rotini pasta
1. Combine all ingredients, except pasta, in 5 qrt. slow cooker
2. Cover and cook on LOW 7-8 hours, until vegetables are tender.
3. Stir in pasta. Cover and cook another 15-20 minutes, until pasta is tender. Serve with breadsticks if desired.
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| Pineapple Upsidedown Cupcakes |
4 c. vegetable broth
