I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.
Throw together the fixin's in the morning and enjoy a steak-and-peppers main simmering in a tomato-based sauce for dinner. Melty Swiss cheese is the clincher.
Short ribs become succulent in the slow cooker for a simple stroganoff full of complex flavor. Smoked paprika adds depth to a velvety sour cream sauce.
