Buncha Vegetable Soup


Inspired by one of the coldest, wettest, grayest days I've seen in a while, I decided to make some soup this past weekend.

It should be clear that my cooking is far from an exact science. I go on taste, look, and sometimes counting the number of seconds I have been pouring something as my measurements. But here is my recipe for "Buncha Vegetable Soup."

1 box vegetable stock
1 zucchini, sliced
1 can diced tomatoes
a little bit of Trader Joe's Tomato & Roasted Red Pepper Soup (to thicken the stock, I probably used 1/4 of the box or so)
1/2 white onion
1 can chickpeas, drained and rinsed
1/2 box frozen peas
2 carrots
sliced 2 large potatoes, cubed (well honestly, I don't know how to properly cube, so "hunked" is more accurate)
2 stalks celery
sliced 4 large leaves of kale, stemmed and torn

Cajun seasoning
Garlic powder
Salt and pepper
All to taste

Throw everything in a crock pot. Put on high. Taste a potato or a carrot every so often. About 4 hours later, serve (I add some red pepper flakes right at the end) and enjoy!

Be well.