The Resource Queen

Wednesday is Crock Pot Night

1 cup baby carrots, chopped
3 medium potatoes, peeled and sliced
1 medium onion, peeled and sliced
1/2 head of green cabbage, sliced
2 zucchini, sliced
2 cloves garlic, minced
1 can black-eye peas
1 Tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
black pepper to taste
5 cups chicken broth

Throw everything into the crock pot. Cook on low for 4-6 hours. Add more salt and pepper at the table to taste. We used ground white pepper. We ate it with sliced, jalapeno-cheddar venison summer sausage on the side!

Thanks family, for putting up with my cabbage soup. Now, what am I going to do with the other half of the head of cabbage?

Filed under: Recipes |