Yesterday on my Facebook page, I asked a simple question – soup or chili? I guess it wasn’t so simple after all, since a lot of people answered both!! But surprisingly, soup won out over chili. For some reason, I was sure chili would win! I guess it’s a good thing you all like soup, since I’m bringing you a soup recipe today!
I came across this recipe when I was looking for something that would be easy and fast to throw together. The fact that this is a slow cooker recipe is a bonus, since you can prepare it in the morning and have dinner ready that night!
Two Potato Vegetable Soup
adapted from Pillsbury Doughboy Slow Cooker Recipes
1 medium russet or baking potato, cut into 1/2-inch cubes
1 medium dark orange sweet potato, cut into 1/2-inch cubes
1/4 cup chopped onion
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, undrained
2 1/2 cups water
3/4 teaspoon salt
2 vegetable bouillon cubes
1 (10-ounce) package frozen peas and carrots (I used a vegetable mix)
In a 3 1/2-4 quart slow cooker, combine all ingredients except peas and carrots; mix well.
Cover; cook on low setting for 8 to 12 hours.
Put soup in a food processor or blender, or use an hand held immersion blender, and process until smooth. Return back to slow cooker. Add in the peas and carrots; cover and cook an additional 15 minutes, or until peas and carrots are heated through.