Slow Cooker leftover vegtable soup

One of the first things I learned was that if you have tomatoes, onion, garlic and stock, you have the base for a great soup.  This left-over vegtable soup is a good way to get rid of loose vegtables at the end of the week, but is also is cane be the base for other soups, like minestrone.

I will give you the recipe along with two variations. The great news is this is a good Sunday meal to throw in the Crockpot and go enjoy your day! Just chuck I. All the vegtables first:


And then add enough stock to cover (or water and a stock cube), salt, pepper, herbs and some tomato purée. It is that easy!

Serves Four

Left Over Vegtable Soup

  • 3 Tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 1 1/2 cups leftover vegtables (carrots and green vegtables tend to be best)
  • 2 tsp oregano
  • 2 tsp sage
  • 1 tbsp tomato puree
  • 4 cups chicken or vegtable stock (I use chicken, but vegtable stock for vegetarians)
  • salt and pepper to taste

Toss everything into a crockpot and cook on low for 4-5 hours or high 2-3 hours.

Variation: Minestrone

Instead of just any vegtables, add carrots, green beans and potato

Add 1/2 cup of shell pasta

Add 1/4 cup red wine

Variation:  Spicy Mexican Soup

instead of vegetables add 1/2 cup corn, 1/2 cup black beans and 3 more tomatoes

replace oregano with cayenne peper

eeplace sage with paprika

top with cheddar cheese

if you like things really spicy – add 1/2 a seeded jalapeño

enjoy! 🙂


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