mushroom minestrone soup

Cooked in a Crock pot

 

1 baking potato (washed and chopped)

2 carrots (quartered and chopped)

1 piece of celery (split and chopped, greens included)

1 can black beans (rinsed and drained)

1 can pinto beans (rinsed and drained)

1 can corn (fresh cut, drained)

1 can of diced tomatoes

3 cloves garlic (chopped or pressed)

1/2 large sweet onion chopped

1 whole small container of the small brown mushrooms (washed and sliced)

vegetable boulion (cubes or paste from a jar - I used both)

ground pepper corns (to taste)

basil (only a little)

parsley (only a little)

cooked pasta added when the soup is finished.

 

2 cups of water to start and 1 boulion cube with the carrots and potato and slowly add other ingredients. Add water and more boulion as needed. I think I ended up using three boulion cubes in the entire batch of soup and some of the paste boulion.  If the soup doesn't taste rich enough, add a little more boulion.  Use a pepper grinder for the peppercorns to taste. I let it cook all day and it was ready that evening for dinner.  Still tastes good as left overs.