One of our favorite Fall and Winter soups is Minestrone Soup, which I’ve made dozens of times with canned vegetables and vegetable stock. But with the bounty of my recent CSA box sitting on my counter, I decided to try this dish with all fresh veggies. I regularly can my own black beans from a bag of dried beans, so I used 2 pints of those. I also save my vegetable scraps throughout the month in a bag in the freezer to make Easy Slow Cooker Vegetable Broth, so I used 2 pints of that as well. I diced up a bag of fresh roma tomatoes. Then I fire roasted two ears of corn and sauteed a box of fresh mushrooms. The only downside to this dish is resisting the smell of stewing roasted vegetables all day while it cooks. Yum.
Adapted from Minestrone Soup.
- 4 cups Easy Slow Cooker Vegetable Broth
- 4 cups black beans, cooked
- 5 roma tomatoes, diced (about 2 cups)
- 2 ears corn, roasted and kernels cut off cob (about 1 cup)
- 8 ounces mushrooms, sliced and sauteed
- House seasoning, to taste
Saute mushrooms in a bit of olive oil until tender. Meanwhile, roast corn. See This Post for details and images on grilling corn on the cob. Peel back husks of corn, remove silk. Fold husks back up. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool and cut off kernels.
Put a bit of olive oil in the bottom of a 6-quart crock. Place all ingredients in crockpot (adding corn and mushrooms when complete). Cook on low for 6 to 8 hours.
It’s a little more work with the fresh ingredients, but oh my is the taste delicious! The flavor of the roasted corn really comes through. All of us absolutely loved this version.