This is a great soup to make when you have several leftover vegetables in your refrigerator. I usually make it in the morning before I set out to do my grocery shopping. I gather up all the odd vegetables that are about to go bad, chop them up and throw them in my crock pot. When I come home from a day of meetings and appointments, my dinner is waiting for me!
Ingredients
- carrots, chopped
- celery, chopped
- sweet bell peppers, sliced and chopped
- small zucchini, sliced
- cherry tomatoes, halved
- leeks, split, washed, sliced
- onion, peeled and chopped
- frozen or fresh corn kernels
- garlic, peeled and minced
- fresh parsley, minced
- (6) cups of chicken broth
- (1) bay leaf
- salt & pepper to taste
Optional, for protein:
- 1/2 cup of red split lentils, dry
- 1/2 cup of small whole green lentils, dry
- OR (1 1/2) cups of cooked ham, cubed
Directions
- No need to measure. Instead, just gather up whatever leftover vegetables you have, wash and prepare them, and put them in your crock pot.
- Add the broth, bay leaf, salt and pepper on top.
- Bring to a boil then simmer gently on low for 3 to 4 hours.
- Stir well and serve with warm Artisan bread. Enjoy!
