Everybody should have at least one amazing crock-pot recipe, what’s not to love about crock-pots? The simplicity and peace of mind attained from throwing a bunch of ingredients into a pot and literally forgetting about its existence for the next few hours is the perfect cooking method for the busy bee. You can easily prep this soup in the morning, go to work during the day, and come home to a delicious home-cooked dinner later that evening! It really is that simple. This medicated, chunky minestrone soup is absolutely scrumptious, brimming with wholesome ingredients that will be sure to make you feel lively and rejuvenated after you eat it!

Serves 8-10 people

Here’s What You Need:

2 x 32 oz boxes organic vegetable broth

2 x 15.5 oz cans red kidney beans

15.5 oz can of white kidney beans (also called cannellini beans)

2 x 14.5 oz cans diced tomatoes with basil, garlic and oregano seasonings

2 tablespoons organic tomato paste

1 large white onion (finely diced)

1 small zucchini (finely diced)

1 small yellow squash (finely diced)

1 red bell pepper (finely diced)

5 celery stalks (thinly sliced)

1 bag of baby carrots (sliced into coins)

4 garlic cloves (minced)

1 cup organic frozen peas

1 cup small shell dried pasta

3 tablespoons cannabis-infused extra virgin olive oil

1 teaspoon salt (more to taste)

1 teaspoon black pepper

2 bay leaves

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon onion powder

1 tablespoon light brown sugar

Optional: Parmesan cheese to garnish, fresh bread as a side.

How to Make Cannabis Crock-pot Minestrone Soup

To begin, place your crock-pot in an empty space on your kitchen counter or on another sturdy surface, turn it on low-heat (8-10 hour setting if applicable) and remove the lid. An ideal size crock-pot for this recipe is at least 6 quarts in size (larger is better).

First, open all of your canned ingredients (red kidney beans, white kidney beans, diced tomatoes and tomato paste). Drain and rinse your beans, and add the contents to your crock-pot. Next, pour in the diced tomatoes and spoon in your 2 tablespoons of tomato paste.

Next, you want to give all of the vegetables (excluding the garlic) a good, thorough washing before you prep them.

Once all the veggies have been washed, finely dice the white onion, zucchini, yellow squash and red bell pepper – adding these diced veggies to your crock-pot as you go.

Then you want to slice up your baby carrots and celery stalks. Toss these two ingredients into the crock-pot once you are finished.

Lastly, you want to finely mince your garlic and add it to the crock-pot.

After chopping and adding these veggies, open and pour only one box of vegetable broth into your crock pot and give everything a good stir (you will add the second box of broth in small batches, later).

Add in your 3 tablespoons of cannabis-infused olive oil and stir again.

Now it’s time to season the soup. Add the tablespoon of light brown sugar, salt, pepper, onion powder, basil, parsley and bay leaves to the soup. Give the soup one more final good stir.

Before you leave this soup unattended for quite some time, you’re going to want to open your second box of vegetable broth and pour about half of its contents into the crock-pot. Save the remaining portion of this broth until the end of the cooking process.

Place the lid on the crock-pot and cook the soup on low-heat for anywhere from 6 to 9 hours – or until all the vegetables are tender and thoroughly cooked through, and your home is engulfed with the wonderful aromas of delicious veggie soup. Stirring occasionally during this cooking time is recommended, although if no one will be around to stir the soup, this is perfectly okay. Just be sure to stir as soon as you are back in the soup’s presence.

At least thirty minutes prior to serving, add in the frozen peas and small shell pasta. Stir the soup and allow these last two ingredients to cook for an additional 20-30 minutes, or until the pasta is tender. Add in the remaining bit of vegetable broth leftover from the second box, and stir the soup one last time.

Turn off the crock-pot, and allow the soup to sit for an additional 5 minutes. Proceed to ladle the soup into bowls, fishing out the 2 inedible bay leaves as you go.

Serve the soup topped with some freshly grated Parmesan cheese and a fresh piece of bread for dunking. Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!