crockpot roundup soup

I'm a big fan of what I call "Refrigerator Roundup" - aka, rounding up the food you already have on hand in your fridge, freezer and pantry to make a meal. Throw it all together in some format and Wa-La! Dinner is served. A time and money saver and a fun, easy way to use up what you have or throw together a meal on the fly.

Ingredients - What I had on hand to "Roundup" between frozen, canned and  fresh from the fridge:

1 Box Organic Vegetable Broth

1 Can Fire Roasted Diced Tomatoes

1 Can White Navy Beans - drained and rinsed

1 Can Organic Pumpkin Puree' - for added flavor &  nutrients and well, because I had an extra can

1 Small Bag Frozen Butternut Squash Cubes

2-3 Handfuls Fresh Organic Broccoli Slaw w/Carrots

1/2 Container Baby Bella Mushrooms

3-4 Handfuls Fresh Organic Spinach

1 Package Vegan Sausage - 6 links cut in small chunks

2 Cups Water

Spices - Turmeric, Cayenne Red Pepper, Pepper, Garlic Powder, Onion Powder

Nutritional Yeast - to top once poured into individual serving bowls

Crunchy Toppings - Pumpkin Seeds and/or Blue Corn Tortilla Chips

Slow cook all ingredients (except Nutritional Yeast and Crunchy toppings) for 4-8 hours on low or 2-3 hours on high. Packed with protein, fiber, calcium, vitamins, minerals and anti-oxidants. Delicious, Hearty, Healthy & Filling and can be served the next day for lunch at work/school or another dinner. May also freeze leftovers in a airtight container  for a quick & easy meal to reheat.

To create your own or to modify this recipe, simply check your freezer, refrigerator and pantry and get creative mixing flavors, textures and foods you may not thought of putting together. Refrigerator roundup is also a good opportunity to discover expired foods and throw them away! Just like I did when I found expired canned goods and a perished fresh zucchini that I never got around to eating.

Cheers to Healthy, Easy Cooking At Home!