This spaghetti sauce vegetable soup was inspired by my mother's teaching. She always says, "Treasure all the food you have. There are a lot of people in this world suffering from hunger."
As a result, throwing food away is always the last option on my book of rule.
Prep Time: 10 Minutes Inactive Cook Time: 8 Hours Serving: 6-8
The sweet thing about this recipe is that...you just used the slow cooker that you just used for cooking the spaghetti with meat sauce recipe.
You do NOT need to clean the insert of that slow cooker, but dump everything in it and cook another simple family meal for the night after.
While the soup is cooking, it eases the cleaning of the slow cooker later.
Also, even if you buy all the ingredients at regular price, it only costs you as little as $10. Right, this dinner is not only healthy and delicious, but also a very cheap and easy meal. Amazing, huh?
2 Cups Spaghetti with Meat Sauce leftover (or 1-24 ounces Store Bought Spaghetti Sauce)
2 pounds Baby Carrots
1 pound Frozen Cut Green Beans
1/2 pound Frozen Corn Kernels
6 stalks of Celery Ribs (cut in 1/2" size)
1 Onion (sliced)
2 Bay Leaves
1 pinch of Crushed Red Pepper
1 teaspoon Italian Seasoning
8 Cups of Water
Salt and Pepper to taste (hold the salt before serving)
I don't recommend to cook this soup in high heat because the carrots do not cook through.
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