Kristi's Best Crock Pot Soup

SOUP DAY!  My favorite cooking day of the week...

Welcome to my rendition of my sister's vegetable soup, chock full of homey taste and nutritional value.  This tomato-based, brothy wonder incorporates two of my favorite health foods: sweet potatoes and kidney beans.  We should all be eating more of those!

Admittedly, Kristi's original recipe is simpler and to the point.  I've rarely encountered a recipe I couldn't help but tweak!  Mine has a few extra pinches and spoonfuls of this and that.  It would be rude to comment on whose version has more appeal.

Kristi's Kelly's Best Crock Pot Soup

an original rendition, inspired by Kristi Shields' recipe

 1.  Put in slow cooker: 

• 1 can of Diced Tomatoes (and its juice)
• 1 - 11.5 oz. can of V8 (low sodium okay)
• 2 cups Water
• 1 can of Kidney Beans, drained
• 3 Stalks of Celery, thinly sliced into half-moons
• 1 large or 2 small Sweet Potatoes, cut into bite-sized chunks
• 3 - 4 Carrots, cut into bite-sized pieces
• 2 cloves Garlic, minced
• 1 Tbs. Better than Boullion Beef (or comparable amount of boullion)
• 1 Tbs. dried Minced Onion
• 1/2 Tbs. dried Oregano
• 1 Tsp. dried Thyme

2.  Cook on HIGH for 4-5 hours, or on LOW for 7-8.

Or do what I just did -- throw the ingredients into a large soup pot at breakneck speed, boil it like crazy for 20 minutes, and race over to church for a potluck!