Some people call it garbage soup -- but I love making clean out the pantry and fridge meals about once a week by repurposing the leftovers in my crockpot slow cooker.
Also, I kind of feel like I should eat like a rabbit for the next week or so to make up for the eighteen-and-a-half platefuls of this I had yesterday.
This is an easy recipe---and one that can be thrown together in no time.
I happened to have leftover roasted veggies in the fridge, but you can use frozen or fresh instead.
I choose to not thaw frozen vegetables before putting in the crockpot and leave them in for the entire cooking time.
Some people don't like that though and thaw and stir in at the very end. Your choice.
4 cups chicken broth (canned or "fresh")
2 cans of whatever kind of beans you like (drained)
1 can tomatoes (and juice)
1 can corn (and juice)
2 cups vegetables (I had leftover roasted broccoli, mushrooms, carrots, and asparagus)
1 to 2 cups leftover meat (optional)
--salt and pepper to taste
Drain and rinse beans; add to crock.
Add the juice and vegetables from the corn and tomato cans.
If you have meat that you'd like to use, toss that in.
Cover with chicken broth. Unless you are vegetarian. Then I would imagine you'd not want to use chicken broth and opt for vegetable stock.
--Cook on low for 8 hours or high for 4.
The seasoning here comes from the leftover meat and vegetables and will probably need to be "oopmphed" up adding salt and pepper to taste.
The beauty of "garbage soup" is that it really reupurposes your leftovers however you see fit. This is such a fantastic way to use up the odds and ends of the tupperwares that accumulate in your fridge throughout the week.
I also have readers who save the bits and ends of potroasts, turkey, etc in the freezer in a bag and then use that to make soup once the bag is full.
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