Slow cooker minestrone soup

I’m a big fan of minestrone soup. It’s a meal in a bowl with tons of veggies, pasta, and beans. And with Thanksgiving this week, I wanted to make something that would balance out the multiple slices of pecan pie I can’t wait to enjoy. A huge batch of this soup means I have enough leftover to enjoy it after Thanksgiving when I’m especially craving veggies. I didn’t add any pasta to this soup since I couldn’t possibly jam another ingredient into the crockpot. Instead, I paired this with a Trader Joe’s half baked dinner roll. Those rolls go SO well with soup. I modified this recipe.



1.5 cartons vegetable broth (about 6 cups)

two 14oz cans diced tomatoes

2 carrots, sliced into coins

2 large of 5 mini zucchini, cut into coins then cut in half

1 white onion, diced

2 cups frozen peas

2-3 cups string beans cut into 1″ pieces

1 Tbsp olive oil

1 Tbsp garlic powder

1 Tbsp dried basil

1 Tbsp dried oregano

2 Tbsp minced garlic

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

2 Tbsp brown sugar

Salt and pepper to taste

Put all ingredients into crockpot. Set to high and cook for 6 hours.

Happy Thanksgiving!


leave a comment

Black Bean Burgers

Black Bean Burgers

I was inspired to make black bean burgers after seeing them posted on Oh My Veggies recently. I clicked over to the original recipe on and decided to double the recipe so we’d have plenty of leftovers for the beginning of the week’s dinners. I made a few tweaks, so my simplified recipe isshow me more

Quinoa Casserole with Peppers and Spinach

Quinoa Casserole with Peppers and Spinach

A friend of mine made this amazing quinoa casserole for us to enjoy for lunch recently. She swore up and down that it was easy, and shared the recipe. Seeing it was from the Eat, Live, Run blog, which I am a fan of, I knew it’d be great. I made a few tweaks withshow me more