It’s that time of the year again, as the weather has turned colder and making soups has become popular.  I love making soups and grew up eating a fresh batch of soup at least once a week and having left overs during the week.  I played a ton of sports growing up and soups were easy to make on the weekends so there were left overs during the week for me to eat seeing how I missed a lot of dinners at home due to practices or games.

My soup making skills are still coming together as I get older and I’m excited to try different soups that I have found on Pintrest, like stuff pepper soup and taco soup.  I haven’t had those growing up and they sound and look so yummy.

This weekends soup was a beef veggie soup, were I literally dumped in veggies that we had on hand and needed to be used up.

Ingredients

• 2 containers of beef broth                         
• 1 cup water
• 1 bag frozen peas
• 1 whole yam
• 1 whole zucchini (removed the seeds)
• Minced onion (couple of shakes)
• 1 can of green beans & potatoes)
• 1/2 a bag of frozen corn
• black pepper (couple shakes)

Steps

1.  Grab crock pot and place on counter.  Fill the pot up with both containers of beef broth and I had a cup of water.
2.  Dump in the canned green beans & potatoes, frozen peas, and frozen corn.
3.  Cut up yam into nice size cubes and add in.  Cut the zucchini length wise, scoop out the seeds, and then cube it up to the size you like most.
4.  Shake in minced onion and black pepper.

*****  If I had carrots and celery I would have added those as well, but my husband feed them to the bunnies the day before. You could also add rice or noodles.  My husband wasn’t a big fan of this soup but he didn’t grow up on soups and the boys tried it and weren’t impressed lol.

God Bless     ~Angela