Today it is a cold and rainy summer’s day and I have a miserable cold/flu thing that’s slapped me down hard like a professional wrestler. The only thing I can concentrate on is the next cup of hot tea and the repeating thought that I feel like death. What I need is a good soup recipe cooked up hot and delicious. The problem? I need to go to the store for supplies, but don’t wanna show the world how I look with tissues shoved up my nose. The answer? Raid my cabinet and frankenstein something together for the crockpot.
Sadly, I do not have all organic ingredients, but I do have frozen turkey, a few cans of organic tomatoes, a box of organic broth, an old onion, a half bag of frozen hash browns, and a half a bag of organic pasta. Combined with some spinach plants that never got planted and an upstart kale plant from last year’s crop (see below mixed in with some hosta’s) and I got myself a nutritious Italian Frankenstein Vegetable Pasta Crockpot Soup Recipe that cost me way less than $10.
Here’s the recipe – it turned out delicious. May I suggest many substitutions and solutions from your own empty cabinet to customize the soup to your own family’s needs!
Frankenstein Italian Vegetable Pasta Crockpot Soup Recipe
- 1 lb ground turkey (or whatever meat you have available )
- 1/2 a bag of frozen cubed-style hash browns
- 1 box chicken broth
- 1 14.5 oz can organic diced tomatoes
- 3 cans of 11.5 oz V-8 juice
- 1 onion, chopped
- 1 cup chopped spinach
- 1 cup chopped kale
- 1 cup pasta (whatever pasta-ish thing you have in the cabinet)
- 2 tablespoons garlic powder
- 1 tablespoon oregano
- 1/2 teaspoon red pepper
- Salt and pepper to taste
Brown meat in pan. Add potatoes half-way through cooking time. Deglaze pan with chicken broth, then transfer ingredients to a crockpot. Add all other ingredients. Simmer all day until flavors are thoroughly married and cooked through.