Mixed Vegetables in Tomato Based Soup:
Most of my posts of last year's was all about 'slow-cooking meals' and 'rich desserts'! I was cooking, cooking and cooking...all non-stop meals with extra care! What I liked about it...is yet another question! One fine day, I realized that I've been spending awful lot of time in cooking than actually eating. How ironical, right! That's when I decided to try 'Jiffy Cooking' league this year:) I would say...rather not a bad idea at all. It freed me from burdening myself with tedious slow-cooking episode. On the contrary...I could whip a salad and call it a d-a-y! Yeah, blame it on the 'mode' :) Well, things at least don't crop up and fright me anymore...I can handle even a dozen of my party freak friends!
Mixed Vegetables (fresh)
Mixed legumes (fresh)
Tomato based spaghetti sauce 1 can
Crushed tomatoes 1 can
Garlic-chili based seasoning few teaspoons
Basil powder /fresh - as per taste
Parsley powder / fresh - as per taste
Salt - as per taste
Extra virgin olive oil 1/2 tablespoon.
Vegetables: Carrot, beans, broccoli, baby corn, squash, cabbage etc
Legumes: Lima beans, butter beans, green peas etc.
Heat oil in a crock pot, add the vegetables and saute briefly. Further add the crushed tomatoes and followed by spaghetti sauce. Cover and cook till tender.
Later add the seasoning and herbs. Continue cooking till oil separates.