Soup for a busy day

I just love, love, love making soup. It can be so hodge-podgey. Over the weekend I made a big batch. I used up some veggies that were beginning to wilt. I tossed in the soup bones from the freezer. I threw in some leftover meat (a bit of chicken, beef, pork chop). I had soaked a bunch of dried black beans and threw them in, along with some broth and some stewed tomatoes. I have no idea what spices I threw in, because I was jabbering away with my family. It came out great, and there is more than plenty to last for a few meals. {So some will be put in the freezer for another week}.

But today, I feel like making another pot of soup. Today I have about 7 hours of tutoring, and want to walk in the door to the smell of dinner all ready prepared. I saw it in a church cookbook long ago. I don’t recall the actual source. But here is the recipe.

SOUP RECIPE  FROM A CHURCH COOKBOOK:
1 or 2 cans of stewed tomatoes {i may toss in a bit of V-8 juice, too if the soup is too thick}
3 plus large green onions {i am going to use regular onions}
1 large can of broth (no fat)
1 pkg. Lipton Soup mix (chicken noodle)—I am going to put some other spices in in place of this, as I don’t generally buy soup mix….
1 bunch of celery
2 cans green beans {i am going to drain them}
2 lbs. Carrots
2 Green Peppers{(i don’t have any on hand, so i will toss something else in}

Season with salt, pepper curry, parsley, if desired, or bouillon,
hot or Worcestershire sauce. Cut veggies in small to medium
pieces. Cover with water. Boil fast for 10 minutes. Reduce to
simmer and continue to cook until veggies are tender. {Note—I am going to toss it all in the crockpot with plenty of liquid before I head out. It should be yummy}
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