Sunday Afternoon Cooking

Today I was in the mood to cook. I had purchased a new crockpot and had not yet used it. Not that I needed another one, but this one was special in that I can carry it in the car without it spilling. I decided to use many of the fresh and canned vegetables I had on hand. My soup is made up of the following items:

Fresh organic carrots

Red potatoes and Yukon Gold potatoes

Large yellow onion, chopped

Organic vegetable broth

Green beans

Corn

Large can diced tomatoes

Canned black beans

Canned Chicken broth plus water to cover vegetables

Sea Salt

Freshly ground black pepper

Extra Virgin Olive Oil

Pinch of nutmeg

Simmer for 6 hours and serve with fresh cornbread.

This may be one of the best vegetable soups I have made. I think the nutmeg made the difference.