I am a big fan of soups – especially in the fall and winter.
I love how they make my house smell when I’m cooking them – homey and warm and welcoming.
I love how they feel when they’re in my tummy – warm and filling.
I love how they feed my family healthy things that taste great and fill them up inside.
I love that I can usually get multiple meals out of one preparation… especially if you pair it with some good bread or a salad.
I made this soup the other day with some leftover vegetables. That’s another thing I love about soups- that I can clean out the crisper and makes something good at the same time.
This soup is one of those “clean out the ‘fridge” recipes. So, use your own veggies that you have on hand – don’t think you have to match my recipe exactly.
I let this cook overnight in my crock pot on low and then SuperMan and I have been eating on it for lunch all week.
Clean out the Crisper Soup
2-3 celery stalks, chopped
~2 tbsp minced garlic (to taste)
1 can diced tomatoes
1 box beef broth
1 beef bullion cube
~1 cup corn kernels
~1 cup butter beans
~1 cup spinach leaves (chopped or julienned)
~1 cup carrots, chopped
1 bell pepper, diced
~1 cup frozen hash brown potatoes
Salt & pepper to taste
- Sauté the peppers, onion, celery and garlic in some olive oil until transparent.
- In crock pot, combine remaining ingredients, adding sautéed vegetables when they’re done.
- Set crock pot on low and cook 6-8 hours.
I also added some leftover roast beef and gravy that was taking up space in my refrigerator.
You can also make this more hearty by adding a cup of barley about an hour before serving, but you may need to add more broth if you do that as the barley will soak up some of the broth as it rehydrates.
I buy Publix’s frozen diced hash brown potatoes. They are great for soups and stews and no potato chopping!
Use whatever veggies you have on hand. I have used squash, zucchini, green beans, peas, etc. before as well.