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 and chopped
6 stalks asparagus, trimmed and 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
1 (14 ounce) can diced tomatoes
1 cup carrot juice
2 cups veggie broth
salt and pepper, to taste
1. Heat oil and saute onion and garlic for a few minutes.
2. Put all ingredients into crock pot and heat on low for 8-12 hours (overnight, or while you're at work is great).
3. Season with salt and pepper, to taste, before serving.
This soup was born of having many leftover veggies in the fridge and not enough time to eat them before they went bad. Save the trimmings to make stock later!