Week 28 -- Crockpot Surprise

This is more a cooking tip than a recipe.  Usually I make this soup every few months.  I've been better this year about using things up, but I still managed to accumulate some sad veggies.  I tend to end up with clumps of frozen veggies in mostly used bags and leftover cut up veggies. 

This is not only a great way to avoid wasting food, it's a great cheap meal for weeks when you're trying to save money, and it's low on effort.

Use any sad vegetables you have: lumps of frozen peas, limp celery, dried up carrots, wrinkly tomatoes, wimpy greens, shriveled garlic, that other half a head of cabbage left over from last week's coleslaw, etc.

I have found that my crockpot holds about 1 gallon plastic bag full of veggies.  I have one bag that I use over and over again (just wash and turn inside out to dry) and I fill it with all of my sad chopped vegetables.

Throw them all into a slow cooker with water and either a can of beans or a cup of red lentils and let it all cook together on low all day.  No matter what veggies I use, this always ends up tasting delicious and flavorful.

There it is, ready to cook.

Hours later, you magically have soup!

Crockpot Surprise

About 1 gallon mixed vegetables, fresh or frozen, chopped

1 cup red lentils or 1 can beans

Water to cover

Put all in crockpot.  Cook on low about 8 hours.

Makes about 6 servings