15 lg. Brussels sprouts
½ lg. green cabbage
5 med. carrots
5-6 lg. radishes
2 med. potatoes
1 med. purple onion
5-7 lg. cloves garlic
3 stalks celery and tops
1 jar medium salsa ~ or ~
~ 1 14.5oz. can diced tomatoes
appropriate seasonings and herbs
Chop, slice or dice all the vegetables into a 6qt. pot or small Nesco Roaster Oven. Season, add the salsa or tomatoes, add 4-6 cups of water. Cook on whatever temperature you'd like, depending on your schedule for the day. Low heat for long-slow cooking, higher for quicker cooking. Stir occasionally. Serve with crusty buttered bread, or garlic bread with parmesan cheese melted on top.
A scoop of the Grown-Up Mac and Cheese (recipe below) Topped with about a cup and a half of just vegetables from this soup recipe. Oh my!
It was excellent! . . . Lin
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