December 18th… Heirloom Recipe, Crockpot Soup

Wellness logoI have been on a new adventure creating a non-profit called I have teamed up with my co-group leader and Boston Top Doc 2013 Dr. Wayne Altman, a fellow patient and best selling author Josh Burnoff, and an incredibly talented MD/PhD student who also is a graphic designer Laura Wong. The mission is to take all the wonderful things we have learned from our Wellness Groups at Family Practice Group and share with the masses. Our mission is to give clients, communities and health practitioners the tools to launch their own Wellness Campaign, to change how they live, how they eat, how they move, and the culture of who they are. One of our many project this year is to film videos both for YouTube, our webpage and an public access TV Show. This past Monday evening was our first adventure in the TV studio at Arlington Community Media, Inc (ACMI). It was an unbelievable experience and was so impressed with local media and all the volunteers, who we cannot thank enough!

One of our segments as you can imagine required a great deal of food. Naturally with me being a dietitian I was put in charge! When you are running a start up you wear many hats and I am now official food stylist. When the segment was done, our volunteers munched on a lot of the leftover fruit and nuts. However going home,

Shopping at Whole Food for

Shopping at Whole Foods for

I had more vegetables than I would know what to do with. Thus the creation of the Crockpot Soup!

This is a great soup to do right before the holidays for a few reasons (1) it is easy which is perfect for such a busy time of year (2) great to use up any leftover vegetables and clean out the refrigerator before the new year (3) it is warm, tasty and healthy!

Heirloom recipes  are all about fresh, seasonal ingredients and memories. Anytime I make this soup, I will thinking fondly of our first filming session for Crockpot Soup Crockpot Soup

  • 5 medium carrots (peeled and diced)
  • 1/2 red onion (diced)
  • 4 celery stalks (diced)
  • 1 Red bell pepper (diced)
  • 1 small eggplant
  • 1 bunch of medium asparagus (chopped to 1 inch sections)  
  • 1 container of grape tomatoes
  • 1 bunch of baby potatoes or 1 medium Crockpot Soupsweet potato (chopped)
  • 1 bunch of kale (remove stems)
  • 1 cup split peas
  • 1/2 cup red lentils
  • 32 oz vegetable/chicken broth
  • Thyme/Rosemary (favorite spices) 

Step 1: Prep all vegetables.

Step 2:  Place carrots, onions, celery into Crockpot Soup

Step 3: Layer into the Crockpot eggplant, red pepper, asparagus, Crockpot Soup

Step 4: Add 32 oz vegetable/chicken broth.

Step 5: Add lentils and split peas.  Add 1 tsp thyme, 1 tsp rosemary and any other spices you Crockpot Soup

Step 6: Place torn kale on top, to steam, this will keep the crunch and flavor of the kale in tacked.  Place lid on Crockpot, set to low and leave overnight or about 6-8 Crockpot Soup

 Step 7: After a slow cook, stir and enjoy! Crockpot Crockpot Soup


This entry was posted in Healthy Holiday Advent!, Meatless Mondays!, Quick & Healthy, slow cooker, Soup, Uncategorized, Vegan and tagged , , , , , , , , , , . Bookmark the permalink.

1 Response to December 18th… Heirloom Recipe, Crockpot Soup

  1. says:

    You’re amazing. Issie


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