This soup requires no cooking ability at all! It's made in the slow cooker, but the veggies retain their crunch... and it's grain-free because we add buckwheat groats instead of pasta.
Ingredients
5 scallions, thickly sliced
3 carrots, sliced
3 ribs celery, sliced
2 lge garlic cloves, chopped
1 28-oz can diced tomatoes
4-1/2 cups vegetable broth
3 thyme sprigs
2 15-oz cans chickpeas, rinsed and drained
3 pieces raw Shan Yao (an optional Chinese herb)
1 cup raw buckwheat groats, rinsed and drained
sea salt and black pepper to taste
¼ tsp dried oregano
10 oz fresh or frozen green peas
1 bunch asparagus, sliced on the diagonal into 1-inch pieces
Instructions
Add all ingredients except asparagus to slow cooker except the green peas and the asparagus.
Cook on low heat for 4-1/2 hours.
Add asparagus and peas.
Cook for an additional 30 minutes.
Ladle into bowls. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/slow-cooker-vegetable-minestrone-soup/