Lindsay from the City’s Solid Waste Division brought this into work on Friday, and it was one of the best soups I’ve ever had! Better yet, it’s a crock pot recipe, so you can put it all in and walk away for six hours! Following is the recipe. I made one change; she used frozen black-eyed peas, but I substituted canned since everything else was canned.
Lindsay’s Vegetable Soup
Vegetable stock, one carton
One can each of:
Sweet yellow corn
Russet potatoes, four, unpeeled but chopped
Optional: chopped onion and/or bell pepper
Salt and pepper to taste
Pour vegetable stock into crock pot.
Rinse vegetables, add to crock pot.
Cook on low for six hours.
How easy is that?