When I make vegetable soup it’s a hodgepodge of leftovers, pantry and freezer items.  It’s relatively quick to make and pretty simple just to throw things together in one pot, let the flavors marry and get all acquainted for an hour or so and serve.  It’s that easy and delicious.

Here are a few things I added to my last pot of Homemade Vegetable Soup.

Here are a few things I added that I forgot to take a picture of:  :/

*Leftover pot roast from dinner two nights ago.
*Leftover black-eye peas from dinner…eh…eh hem…one night last week.
*Chicken stock-brand new, from the carton.  🙂
*1-16 oz. can of tomatoes.
*1-onion
*salt and pepper to taste.

The great thing about soup is that you can add whatever you want to add.  Start saving your leftover vegetables in one bowl in the freezer.  In the winter, I usually have one large bowl (in the freezer) designated for my soup leftover ingredients and then when I’m ready to make soup, I already have most of my veggies ready to add…already seasoned!  And that makes me happy.  🙂

Throw all of this together in the crockpot one morning before work and you’ll have a hearty, comfort-food dinner waiting for you in the evening….or surprise your family with a Saturday afternoon pot of soup and they’ll think the world is coming to an end and you’ve prepared their last meal.  Really.  I dare you.  Then please let me know how they respond.

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