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It’s been one of those weeks: seems like every time I turn around we’re out of something, somebody needs something, or there’s email, texts, phone calls, deadlines, errands, chauffeur-duty, homework to help with … you name it. And then it’s mealtime. That’s why I usually look forward to the nights I use the slow cooker—after I’ve tossed in the goodies I don’t have to think further. I’m free to do what needs done and know that a hot meal awaits.
However, if I haven’t done my plan-for-the-slow-cooker-day homework, my bubble is not so bright. I check the tried-and-true recipes: Chili. Hmmm, don’t have beans. Spaghetti sauce. Don’t have the pasta. Stew? Don’t have time to brown the meat—and all we’ve got is boneless chicken.
Gosh, what to make with what’s on hand? If only I had some … or … ?
Veggie soup to the rescue!
This is an awesome recipe for using up whatever’s in the fridge—if you’re wondering what you’ll find in your crisper drawer, this is one meal that can be made with what you find on any ol' regular day in that drawer (As long as you have enough veggies on hand to fill the pot—otherwise you’ll have what my kids call “thin soup”!). Frozen bags of veggies work just fine too.
Another bonus of this idea is that it makes more than one meal. It can help fill thermoses for a warm lunch the next day. It can be kept in quart jars, just awaiting a quick zap in the microwave. Paired with bread, toasty cheese bread, grilled cheese or a roll-up makes a quick and easy lunch.
With all the holiday parties, baked goods and special dessert dishes that come our way at this time of the year, chowing down on some vegetable soup can help get us a little closer to making that targeted 5-a-day goal a reality too (After all, who ever blew their diet eating too many veggies?!).
In the interest of helping us stay a bit healthier this season, here’s a quick glance at the best features of some of the common veggies you’ll probably find in your fridge drawer (or in the pantry or cold cellar):
Carrots: Whether you’ve got the baby variety or the big ones, those familiar and friendly orange veggies contain the highest source of pro-vitamin A of any regularly consumed basics. Plus, they’re an excellent source of antioxidants.
Celery: Crisp, crunchy and refreshing, celery adds biting excitement to many a dish, whether raw with peanut butter or diced finely in sandwich salads. Celery is a super source of vitamin C and fiber, in addition to potassium, folic acid and vitamins B6 and B1.
Onions: Whether sliced and sprinkled with salt or sautéed with mushrooms, I’ve never met an onion I didn’t like. Not everyone goes for the distinctive flavor, but if you go for some added veggie kick, onions contain plentiful vitamin C, B6, biotin, chromium and fiber.
Potatoes: Forget boring. Not only do they offer a multitude of sizes and shapes, there are over 100 varieties. And remember to eat the skin—it’s where most of the nutrients are found, including the fiber and protein. Potatoes are a good source of potassium, vitamin B6 and C.
Tomatoes: They’re the low-calorie kings—and thank goodness we’ve cleared up that poisonous issue. When they’re fully red and ripe, tomatoes are bursting with beta-carotene, vitamin C, carotenes (yeah, you’ve heard of lycopene), and more.
The best part of this tomato base (just like Campbell’s) is its versatility and flexibility—it goes with just about any combo of veggies you’ll toss at it. And if you have some leftover meat: from steak to chicken patties to a burger or two, add ‘em in if you’re not feeding vegetarians—it’ll help add richness to the stock.
Go ahead, save one of your crazy days with some good ole What’s-on-Hand Slow Cooker Veggie Soup.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/christine-gable/996-improvised-soups/
Veggies to the Rescue! What's-on-Hand Soup
It’s been one of those weeks: seems like every time I turn around we’re out of something, somebody needs something, or there’s email, texts, phone calls, deadlines, errands, chauffeur-duty, homework to help with … you name it. And then it’s mealtime. That’s why I usually look forward to the nights I use the slow cooker—after I’ve tossed in the goodies I don’t have to think further. I’m free to do what needs done and know that a hot meal awaits.
However, if I haven’t done my plan-for-the-slow-cooker-day homework, my bubble is not so bright. I check the tried-and-true recipes: Chili. Hmmm, don’t have beans. Spaghetti sauce. Don’t have the pasta. Stew? Don’t have time to brown the meat—and all we’ve got is boneless chicken.
Gosh, what to make with what’s on hand? If only I had some … or … ?
Veggie soup to the rescue!
This is an awesome recipe for using up whatever’s in the fridge—if you’re wondering what you’ll find in your crisper drawer, this is one meal that can be made with what you find on any ol' regular day in that drawer (As long as you have enough veggies on hand to fill the pot—otherwise you’ll have what my kids call “thin soup”!). Frozen bags of veggies work just fine too.
Another bonus of this idea is that it makes more than one meal. It can help fill thermoses for a warm lunch the next day. It can be kept in quart jars, just awaiting a quick zap in the microwave. Paired with bread, toasty cheese bread, grilled cheese or a roll-up makes a quick and easy lunch.
With all the holiday parties, baked goods and special dessert dishes that come our way at this time of the year, chowing down on some vegetable soup can help get us a little closer to making that targeted 5-a-day goal a reality too (After all, who ever blew their diet eating too many veggies?!).
In the interest of helping us stay a bit healthier this season, here’s a quick glance at the best features of some of the common veggies you’ll probably find in your fridge drawer (or in the pantry or cold cellar):
Carrots: Whether you’ve got the baby variety or the big ones, those familiar and friendly orange veggies contain the highest source of pro-vitamin A of any regularly consumed basics. Plus, they’re an excellent source of antioxidants.
Celery: Crisp, crunchy and refreshing, celery adds biting excitement to many a dish, whether raw with peanut butter or diced finely in sandwich salads. Celery is a super source of vitamin C and fiber, in addition to potassium, folic acid and vitamins B6 and B1.
Onions: Whether sliced and sprinkled with salt or sautéed with mushrooms, I’ve never met an onion I didn’t like. Not everyone goes for the distinctive flavor, but if you go for some added veggie kick, onions contain plentiful vitamin C, B6, biotin, chromium and fiber.
Potatoes: Forget boring. Not only do they offer a multitude of sizes and shapes, there are over 100 varieties. And remember to eat the skin—it’s where most of the nutrients are found, including the fiber and protein. Potatoes are a good source of potassium, vitamin B6 and C.
Tomatoes: They’re the low-calorie kings—and thank goodness we’ve cleared up that poisonous issue. When they’re fully red and ripe, tomatoes are bursting with beta-carotene, vitamin C, carotenes (yeah, you’ve heard of lycopene), and more.
The best part of this tomato base (just like Campbell’s) is its versatility and flexibility—it goes with just about any combo of veggies you’ll toss at it. And if you have some leftover meat: from steak to chicken patties to a burger or two, add ‘em in if you’re not feeding vegetarians—it’ll help add richness to the stock.
Go ahead, save one of your crazy days with some good ole What’s-on-Hand Slow Cooker Veggie Soup.
What's-on-Hand Veggie Soup
Made with black pepper, salt, diced tomatoes, stock, tomato sauce, veggies
Made with black pepper, salt, diced tomatoes, stock, tomato sauce, veggies
Serves/Makes: 8
- 1 can (28 ounce size) diced tomatoes (with juice)
- 6 cups stock (or water with bouillon, to taste)
- 1 can (15 ounce size) tomato sauce
- 12 cups veggies, sliced, diced or frozen **see note
- 1 teaspoon salt
- 1/2 teaspoon black pepper
The first thing I like to do is pull out all the veggies that have possibilities for soup: from zucchini and potatoes to odds and ends of forgotten partial frozen bags. Then I turn on the crock pot, dump in the tomatoes and stock and let it start warming on HIGH.
Then it's time to chop any vegetables that need it: keep in mind that this soup will cook best if the chunks are no bigger than 1/2-inch and potatoes a bit smaller. Add all the vegetables to the pot, sprinkle in the salt and pepper, and simmer for 6-8 hours on HIGH.
Christine's Note: a combo works well. I used 1 zucchini, 1 cup leftover corn, 1 package (16-ounce size) frozen veggies, 1 cup frozen green beans, 1 green pepper, 20 baby carrots, and 3 potatoes. But use whatever you've got on hand.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/christine-gable/996-improvised-soups/