I do not.
I am lucky if I can keep 3 spices alive a year .
I am pretty sure they are the lone survivors for simply being in my face, staring at me from my kitchen window sill.
I so wish I had a green thumb, however, as I have major garden envy.
How I would love to stroll out to a lavish garden and pick my evening’s meal simply by the harvest.
Put it on the to do list, right?
I did score myself some amazing produce at Keewaydin Farms in the gorgeous bluff country of Viola, Wisconsin.
I was meeting with the organic farmer, Rufus, to talk about sourcing kale for my Skinny Dinner Starter-Superfood Italian.
It was perfectly picturesque and made me so excited to be able to use local, organic produce.
I felt more than even before (if that’s possible) that I can look every mom in America in the face and say this is the product for their families!
Rufus also generously gave Andy and me a box of gorgeous vegetables that he pulled along the tour.
A box full organic produce and Tomato Vegetable Soup in the Slow Cooker was born!
Need I say more?!
Here’s What You Need:
About 4 cups of tomatoes, quartered
1 small eggplant, chopped roughly (I used a Japanese eggplant)
1/2 small white one
Small green pepper, chopped roughly
2 capfuls of extra virgin olive oil
1/2 tsp Oregano
Honey (Three swirls around the slow cooker!)
1 tsp salt
1/2 tsp black pepper (or less if you prefer)
2 sprigs of fresh thyme (off the stalk of course)
Optional: Fat free half and half and grated parmesan
Here’s What You Do:
Pile everything into the slow cooker and set to low. Cook for about 5 or 6 hours and then use an immersion blender to puree. (If you don’t have an immersion blender, transfer to a regular blender in batches, opening the top to let the steam escape.
Ladle into bowls and drizzle with fat free half and half and give a good dash of black pepper and a small spoonful of parmesan.
Hello dippers! Get some crackers or some good old fashion grilled cheese. Your kids won’t even notice all the extra veggies pureed right into this soup.