All I had to do was blend it up & add some Israeli couscous. Put together with a fresh salad & dinner is done!
To make: saute a chopped, medium onion & a minced clove of garlic in olive oil. Add to crockpot. Add 3 cups veggie broth, lg can of chopped tomatoes (I used a quart of canned garden tomatoes), 1 tbsp tomato paste or ketchup, 2 bay leaves, a pinch of sugar, salt & pepper to taste. Cook on low for 6-8 hours. Remove bay leaves. Blend in food processor or blender or better yet, use immersion blender right in the crockpot. Add more salt & pepper if desired. Eat!
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