For today and this past weekend all I have wanted is something warm to drink, warm to eat and warm to wear.  Winter really brings these desires out in me.  It’s been pretty amazing having a new “in-law” who relishes the same cravings.  As much as I love to cook, there is nothing like coming home, and having a bowl of veggie soup or chili served to me.  The smells in the house will make your mouth water!  This one is easy, and quick to put together.  Especially when you let your handy, dandy crockpot do all the work :O)

12 Roma Tomatoes, chopped  OR 1 32 oz. Can of peeled, diced Tomatoes 
1 Large Onion, chopped
4 Stalks Celery, chopped   
4 Large Carrots, peeled & chopped 
4 Garlic Cloves, minced
2 TBSP Extra Virgin Olive Oil (EVOO) 
1/4 C Dry Red Wine or Red Wine Vinegar 
2 C Water 
2 TBS Local Organic Honey
2 TBS Worcestershire Sauce   
3 TBS Herbes de Provance spice mixture, (dill, rosemary, thyme, oregano, basil) 
Salt and Pepper 

  1. Puree onions, celery, carrots and garlic cloves in a food processor, Ninja or Vitamix.
  2. Over medium heat, saute the mixture from the food processor in EVOO until soft and slightly carmelized (about 10 mins.)
  3. Combine the tomatoes and all other ingredients in your crockpot and cook on high for 4 hours, or low for 6 hours. 

    Optional: add sliced Avocado, Sour Cream and/or Parmesan Cheese to each serving


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