I call this “Oh My Gosh” soup because that is what I said when I ate it the first time. Some people might call it Empty-the-Fridge-and-Pantry Soup.
- 2 cans stewed tomatoes (don’t drain them!) (next time I might put in 3 cans—I LIKE stewed tomatoes)
- [if you don’t like stewed tomatoes, a couple of cans of diced tomatoes will do the trick—with the liquid]
- 3 or more large green onions (or plain old regular onion)—I used both.
- around a quart of broth (beef, chicken, vegetable, whatever) (I used leftover ‘broth’ that was actually the drippings and liquid from chicken I made in my crock-pot)—use the no fat kind if you prefer—or de-fat it by refrigerating it first and then scraping the fat off.
- 1 bunch of celery
- 2 cans green beans (I used them undrained to add more liquid to the soup)
- 2 pounds of carrots (chopped up or use baby carrots)
- 2 green peppers or red or whatever
- other stuff: other leftover veggies, chopped up potatoes, or whatever.
- optional –a package of lipton soup mix—but I didn’t have it, didn’t add it, and it didn’t need it. (I tend to shy away from soup mixes because I don’t need the preservatives, and they often have some kind of dairy or egg thing in them which my husband can’t have).
- optional—throw in some leftover meat or some drained rinsed black beans if you want some protein in there. I didn’t, but another time I might.
- other spices you can add: salt, pepper, curry, parsley, red pepper flakes, bouillon, hot sauce, Worcestershire sauce,—even some V-8 juice. I added some paprika and the red pepper flakes. the spices are up to you, of course—and depends on the broth you added in the first place. My drippings/broth were super-flavorful because it was leftover from barbecued chicken with red pepper flakes from my crock pot.
Puttin’ it All Together
If you are making this on your stove top, cook the raw veggies for about 10 min in a bit of water at the bottom of your soup pot. then dump everything else in, stir it. Adjust your liquids as necessary. Let it simmer away on your stove pot. You could probably get it nice and hot and flavorful within an hour, but the longer it simmers, the better it will taste and smell!
If you prefer to do it in your crock-pot, just throw everything in that crock-pot. Stir it, and turn it on. Let it simmer a few hours just to get it flavorful. (I had mine on low for about 6 hours, but we certainly could have eaten it a lot sooner if we had wanted).
This smelled so good—and with the baby carrots and stewed tomatoes, green beans, and the leftover veggies I tossed in, and onion—it was pretty!!! If I get around to it, I will add a photo. When I came home to the soup in the crock-pot after hours of tutoring, I was really glad to have this soup. FYI—it looks like this soup will travel well in a thermos if you want to take it to work!