Veggie Soup Medley Recipe

The winter is here and it is time for tasty homemade soup served with freshly baked homemade bread. You will be surprised at how easy it is to produce these with a few hand appliances such as a Cuisinart CBK 100 Programmable Breadmaker and a slow cooker such as the Cuisinart PSC 350 3 1 2 Quart Programmable Slow Cooker.

If you have reached the stage where you know your breadmaker very well you may feel like experimenting a little more. This is when a cook book such as Bread Machine Magic will come in very handy.

OK, so hear is your recipe for Veggie Soup Medley

Veggie Soup Medley Recipe

What You Need:

2 (14.5 oz) cans diced tomatoes with green chili peppers
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 (10 oz) pkg. frozen corn
1 C onion, diced
2 (8 oz) can tomato sauce
1 (1 1/4 oz) envelope chili seasoning mix
1 C water

How to Make It:

Dump the cans of tomatoes with the juice into the crock pot.
Add the kidney beans and chickpeas into the pot.
Place the frozen corn and onions in.
Stir in both cans of tomato sauce until well combined.
Sprinkle in the envelope of seasoning mix.
Pour in the water and stir to incorporate all the ingredients together well.
Cover and cook on the low temperature setting 6 hours.

Serving Size: 6

This vegetable soup has a great chili taste due to the green chilies and seasoning mix. Experiment with different vegetables until you find just the right ones for your taste.

So, this winter serve your family lots of tasty and healthy homemade soup with freshly baked homemade bread. I think soup and bread is the ultimate comfort food to come home to on a cold winter's day.