Tis the season to ditch all plans, curl up on the couch and have a quiet night in. It has been the type of cold lately that just paralyzes you just in the trip from the car to the house. On days like this, there is nothing like coming home to a hearty home cooked meal. It’s the best feeling when you open the door and smell your amazing concoction waiting for you.
But let’s get real… we still got #goals so we gotta keep it healthy. This week I put together a random soup and I had to share it. It is hands down the BEST soup I have made this year. It’s chuck full of my favorite things. It is light, filling and the flavor of the veggies and beans works perfectly. You can improvise based on what you have in the house and what you like.
My “recipe” is:
- 1 small butternut squash peeled and cubed
- vegetable stock
- 2-3 stalks of celery
- 1/2 cup frozen peas
- 1 can fire roasted tomatoes
- 1 small can tomato paste
- 1/2 red onion diced
- 2 tablespoons chopped garlic
- 1 can great northern beans
- 1 can kidney beans
- Your favorite spices- I used salt, pepper, dill, oregano, basil and red pepper flakes.
- Cooked pasta shells
Chop veggies the night before. toss in the crockpot and refrigerate overnight. Cook veggies broth and beans in crockpot for 4 hours on high. Add pasta just before serving. Serve with a chunk of crusty bread. Since the veggies don’t get a good sauté, add a little drizzle of olive oil at the end too.
Storage tip- keep pasta shells stored separate and add as needed. This keeps them from getting overly soggy.
What is your favorite winter soup?