Wednesday, April 8, 2009

Soup's On

A few weeks ago, I posted about my Soup Club (post found here) I had such a good time sharing, I thought I would try it again.

This week's receipe was for my family, as I don't think it would reheat very well for my club. The essentials for this receipe are a slow cooker (my $60.00 investment has served me well), fresh veggies and patience (it smells so good while it's cooking it's hard to wait!).

Here's the recipe!

Pasta Soup

Fresh Ingredients:

2 cups fresh spinach, corasly chopped
1 cup thawed peas (I used Lima beans cause that's what I had).
1 cup sliced mushrooms
1/4 tsp salt

1 pkg frozen cheese ravioli cooked.

Vegetable Stock:
2 each carrots and ribs celery, chopped
2 onions (with skin), chopped
1 plum tomato
3 cloves garlic, halved
1 pkg (14g) dried mixed mushrooms
1/4 tsp each salt and peppercorns
2 bay leaves

Vegetable Stock:
1) Put all ingredients listed under "vegetable stock" above into slow cooker. Cover with about 7 cups of water. Cook on low until veggies are soft and tender (6-8 hours).
2) Strain into a saucepan, squeezing to extract all liquid.
3) Bring stock to a boil over medium-high heat.
4) Add items listed under "fresh ingredients" above. Simmer until spinach is wilted.
5) Divide ravioli among four bowls. Ladle Soup over top.

Happy eating!


jenscloset said...

Looks wonderful!! I love to cook! You have a great blog!

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