Donna’s Soup

I just made this soup with the young women in my ward and was reminded of how delicious it was.  It's my go-to when I'm taking dinner to someone who's sick or pregnant with a sensitive stomach.  It says to let it cook for a long time in a crock pot, but over the stove is fine if you're in a hurry.  This soup can take a long time if you're cutting everything by hand.  Tell your husband you want this for Christmas (sorry for the shameless advertising, but it's my favorite kitchen tool.  It can save you 20 minutes a night.  It can even process dough.  Check it out.  You won't regret it).



Donna's Soup
 
Ingredients:

2 cans diced tomatoes -- undrained
1 large onion -- chopped
4 cloves garlic -- pressed
2 tablespoons olive oil -- divided
2 large carrots -- chopped
2 small celery stalks -- chopped
1 medium turnip -- chopped
2 cups green beans -- cut in 1" pieces
6 cups chicken broth (or vegetable broth)
1/4 head cabbage -- chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small russet potatoes -- peeled and chopped

Directions:

In a large soup pot, heat the one tablespoon of the olive oil over
medium high heat. Add the onion and cook till nearly translucent,
now add the garlic. Don't let the garlic brown and sauté another
couple of minutes.

Add the rest of the chopped veggies, sautéing for just a minute or
two; the extra tablespoon of olive oil is if you need
it for the rest of the veggies. Remember--you're not cooking them--
just sautéing them for the wonderful flavor this quick step will infuse
in your soup. Add the thyme and salt and pepper while sautéing.

Now put the veggies in the crock-pot, add the tomatoes and broth.
Cook on low 7-9 hours (depending on your crock-pot) or high 4-6
hours. Just before serving, gently mash some of the potato chunks
against the side of the crock-pot to thicken the soup, give it a stir
and serve.