The air finally got a little brisk, and although it only stuck around for a day or so, I started cooking Crockpot Vegetable Soup!
I am currently doing the detox with Kate that she created last year. It’s designed for anytime, but we like to use it after the holiday’s to kick-start our metabolism and re-program our taste buds. You can read all about it here. The menu can get a little monotonousness, since you really only eat fruits and vegetables, so I immediately thought of whipping up some good old fashioned vegetable soup! It is so healthy and with a secret ingredient, it makes it extra flavorful, and the perfect way to get your daily intake of veggies. Let’s get started making it, so we can eat the rainbow!
Check out my first cooking video tutorial below! Getting this video taping thing down is a bit tricky, and I’m still a work in progress, but I hope you enjoy watching them! As with everything, I hope to get better with a whole lot of practice, so bear with me in the meantime! LOL.
I am trying to eat healthier and fuel my body the way God intended it to be fed. It’s hard, and I long for a Krystal sackful every now and then, but it’s all about balance, commitment and dedication. I have had a constant struggle with weight, as many of us have, and have finally realized it’s a not a diet, but a lifestyle. And the moment you stop that healthy way of life, is when the pounds creep back on you, and boy, do they come on so much faster than you can loose them! It’s such a battle and one that I want to be done with for good!
This recipe is so versatile and you can add in whatever your favorite vegetables are. If you are looking to add in protein like chicken and beef, you can certainly do that as well. All you have to do is add in two chicken breasts or any cut of steak such as flank or strips cut for fajitas to the bottom of the crockpot and then follow the instructions provided. I’ve already cooked it twice this week and added different vegetables each time! From carrots to kale to okra and beyond, there is no right or wrong! Just whatever you love most!
Hope you have a wonderful week, CPE fam! Let’s meet back here for my favorite Pumpkin cheesecake!!! Remember, when I said it’s all about balance! 😉 I will have to work extra hard at the gym for that slice of holiday goodness, that I am so excited about baking this week!!!
Crockpot Vegetable Soup
- 1 bag Baby Carrots cut and peeled
- 1 bag Green Beans halved and trimmed
- 1 Onion chopped
- 1 stalk Celery chopped
- 1 Red Bell Pepper chopped
- 1/4 cup Lemon Juice
- 1/2 teaspoon pepper
- 2 Tablespoons minced Garlic
- 1 28-ounce can diced Tomatoes
- 1 carton 32-ounces Vegetable or Chicken Broth
- 4 cups Kale washed
Throw all vegetables into the crockpot.
Add tomatoes and broth.
Cover and simmer on low for 10-12 hours or high 4-8.
Feel free to add in 2 chicken breasts or 1 lb. beef as a protein. If doing so, lay in the bottom of crockpot and then add tomatoes, broth and vegetables.