Glad You Could Join Us!

Welcome! Our blog focuses on environmental conservation, education, green living & wildlife rescue! We have put together links to resources, books and information to help you and your children learn more about these topics. Please feel free to comment on any items posted. Rate or review us on NetworkedBlogs (Facebook app) & Blogged. Tell your friends about us. Follow us on Twitter and other sites listed on this page. There's a banner & widget if you would like to include us on your webpage. All we ask is that you please keep any comments here G-rated for the kids!

NOTE: The birds & squirrel pictured at the top of this page and in the slideshow below are just a few that I have helped rehabilitate.
WARNING: Please do not touch a wild animal, especially the young ones. If you remove a baby from it's home, sometimes the mother is just off getting it's baby food and will be back.

Search This Blog

Monday, September 6, 2010

Tomatoes? Make soup!

I usually post a recipe every Tuesday on Compost Happens. I'm making this one today. It's a combination of two recipes, made in the slow cooker. Typical of my kitchen, I'll add in a few fresh herbs and vegetables, but if it's not ripe now, I'll leave it out.


Harvest your tomatoes and enjoy!

1 quart fresh tomatoes
1 medium to small onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 carrot, grated
1 cup fresh beans
1/2 cup grated zucchini
2-3 oz. fresh spinach
1 clove garlic, finely chopped
4-6 cups chicken broth or chicken stock
2 tablespoons fresh basil, chopped
(optional): 1 teaspoon lemon pepper, 1 teaspoon dill
salt and pepper to taste

Wash tomatoes. Core them, but you don't have to peel them. Yippee! Place tomatoes in crockpot and tomato guts in the compost. Did you think I'd let that go? Not a chance.
Add onion, peppers, carrot, beans, zucchini, spinach, garlic, basil, and broth to crockpot. Let simmer on low for 8-10 hours or high for 4-6 hours.
Close to serving time, blend with an immersion blender (or remove portions from pot and blend in regular blender, but the other way is easier). Use a slotted spoon to remove any skins that are still solid.
Use your favorite thickener. Add slowly and stir. I like a tablespoon or two of cornstarch mixed with a small amount of water or broth, then turn the pot to high for 30 minutes to an hour.
In the meantime, prepare your sides. Salad, fresh bread, even a PBJ will taste good beside this soup. Oh, yes, don't forget the goldfish crackers!

Adapted by combining Joanne's tomato soup found on Zorba Paster's site and Stephanie's tomato soup recipe on A Year of Crockpotting and adding a few random goodies that were ripe in my garden the day I filled the crockpot. Ah, a vegetable garden is a wonderful thing.

0 comments: