Crock Pot Soup or Clean out the Fridge and FreezerMay 20, 2010
I love a good crock pot soup recipe. Last night, I had already decided to have breakfast for supper, but I knew I’d need something for lunch today, and breakfast for supper leaves no leftovers. Well, the way I cook it doesn’t. So after I enjoyed my (locally bought, organic!) scrambled eggs and whole wheat toast covered in homemade blueberry preserves, I started thinking about what I could use to make soup.
In the fridge I had some still firm but on its way out celery and carrots. I found a freezer bag with about a cup of frozen chicken and conveniently labeled ‘chicken for soup’. I had brown rice and lentils, both of which I love in soup. In the cabinet, I had string beans and diced tomatoes.
Here’s how it came together:
2 1/2 to 3 cups diced celery
1 cup diced carrots
2/3 cup lentils
1/3 cup brown rice
1 cup frozen chunk chicken (I boiled a chicken a while ago and pulled off all the meat. This is what was left that I didn’t need back then)
1 can green beans, rinsed and drained
1 can diced tomatoes, rinsed and drained
1 T Tony Chachere’s Creole Seasoning
Salt to taste
Put everything in a crock pot and cover with water. Cook on low 8-9 hours. This morning, I had soup ready to go for today’s lunch. I have many servings left, for a healthy, almost meat free meal. You could easily leave the chicken out, change up the vegetables, and adjust the seasonings to what you like best. What I liked best about this soup is that I used up the celery and carrots and they didn’t ruin in the crisper drawer. I think this soup would be good with black beans, but I put black beans in almost everything, so I decided to leave them out this time.
What’s your favorite crock pot soup recipe?