Day 23.
It's raining again. Rain makes me want to eat soup.
Also, I kind of feel like I should eat like a rabbit for the next week or so to make up for the eighteen-and-a-half platefuls of this I had yesterday.
This is an easy recipe---and one that can be thrown together in no time. I happened to have leftover roasted veggies in the fridge, but you can use frozen or fresh instead. I choose to not thaw frozen vegetables before putting in the crockpot and leave them in for the entire cooking time. Some people don't like that though and thaw and stir in at the very end. Your choice.
The Ingredients:
--3 cups chicken broth (canned or "fresh")
--2 cans of whatever kind of beans you like (drained)
--1 can tomatoes (and juice)
--1 can corn (and juice)
--vegetables (I had leftover roasted broccoli, mushrooms, carrots, and asparagus)
--salt and pepper to taste
The Directions:
--Drain and rinse beans; add to crock.
--Add the juice and vegetables from the corn and tomato cans.
--Cover with chicken broth. Unless you are vegetarian. Then I would imagine you'd not want to use chicken broth and opt for vegetable stock.
--Cook on low for 8 hours or high for 4.
This can definitely be assembled the night before for an easy morning plug-in.
