A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
What's-on-Hand Veggie Soup
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- #101735
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
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
directions
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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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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