Big E's Kitchen
VEGGIE "STOUP"
NONA BETTY’S RECIPE Giambotta (pronounced "Jumbotha")
This cross between soup and stew is an old Italian recipe.
I've cooked one a week for the past 3 years and eat some
almost daily. It has been a "life-saver"!
6 SM/MED ZUCCHINI (SLICED MED)
1 LG ONION
1 LB WHTE MUSHROOMS
1 LB BABY CARROTS
1 LG CAN DICED TOMATOES
12 OZ CREAMY TOMATO SOUP (LOW SODIUM)
2 TBLS BASIL FLAKES
2 TBLS GARLIC POWDER
SEA SALT TO TASTE (I OMIT SALT)
LAYER INGREDIENTS IN SLOW COOKER (CROCK POT) AS FOLLOWS:
DICED TOMATOES ON BOTTOM
CARROTS
ONIONS
ZUCCHINI
MUSHROOMS
SPICES
POUR TOMATO SOUP OVER ALL
COOK ON LOW FOR 6 HOURS OR UNTIL VEGGIES ARE TENDER
STIR OCCASSIONALLY
CAN ADD:
BONELESS SKINLESS CHICKEN/TURKEY BREASTS
OR TENDERS (PAR COOKED);
OR CHICKEN/TURKEY SAUSAGES CUT INTO CHUNKS;
OR SMALL TURKEY MEATBALLS
OR EAT AS A SIDE DISH WITH BROILED/BAKED CHICKEN
OR SEAFOOD
Photo representation
from Food Wishes Video Recipes
