The main ingredients for this soup are found inside your pantry and frig. I hate to throw away food so when cold weather hits and our food stock needs purging this is my go to soup. Leftovers, fresh vegetables in danger of going bad, as well as expiring fresh juices can be combined to make a delicious, nutritious meal without a trip to the store. Each batch of this soup is as unique as what’s inside your home. Here’s my recipe for today’s soup:
Base:*
(2) 32 oz. V-8 Juice (about to expire and bought in bulk at Costco) 1) 24 0z. All Natural Pasta Sauce with MushroomLeftovers:
Jasmine rice Home made salsa Assorted cut vegetablesFresh Vegetables:
Dandelion Greens – stems removed and cut into 1/2” pieces Collard Greens – stems removed and cut into 1/2” pieces Yellow Onion – diced Red Potatoes – washed thoroughly and diced leaving skin on Sugar Snap Peas (whole)Pantry:
All Natural Chopped Tomato’s (without preservatives)Freezer:
Assorted Soup VegetablesSpices:
Mint, Italian Seasoning, Salt, PepperMeat:
Lean cubed beef browned in olive oil and chopped fresh garlic then add to soupPlace items in crockpot and cook on high for 8 hours. Easily serves a family of six. Leftovers provide hubby’s lunch the following day and I freeze the rest for future meals.
*Tomato Juice or soup could be substituted. Add water to thin condensed soups.
