Amy’s Odds & Ends Veggie Crock Pot Soup


  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 6 mushrooms, quartered
  • 3 carrots, peeled & chopped
  • 6 stalks asparagus, trimmed & chopped
  • 1 small head broccoli, chopped
  • 1 cup green beans, choppd
  • 1/2 cup corn kernels
  • 1/2 cup peas
  • 4 new (red) potatoes, quartered
  • 14 oz. can diced tomatoes
  • 1 cup carrot juice
  • 2 cup veggie broth
  • water (depending on how “brothy” you like your soup)


This soup was born of having many leftover veggies in the fridge and not enough time to eat them before they went bad. Feel free to substitute. And save the trimmings to make stock later!

While chopping other vegetables, heat oil and saute onion and garlic for a few minutes. Put all ingredients into crock pot and heat on low for 8-12 hours (overnight, or while you’re at work is great). Season with salt and pepper, to taste, before serving.

Serves: 4-6

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