Tomato Vegetable Soup

Clean-the-Fridge-Monday-Night Soup

Elaine Sue Good Tiskilwa, IL

Prep. Time: 10 Minutes
Cooking Time: 4–10 Hours


  • 2 cloves garlic, pressed and chopped
  • 8- or 16-oz. pkg. frozen peppers and onions
  • 3 Tbsp. Italian seasoning mix, or basil, oregano, etc.
  • 32-oz. pkg. frozen mixed vegetables, or leftover vegetables from your refrigerator, chopped
  • 46-oz. can vegetable or V-8 juice, or Bloody Mary mix, or beef broth

Ideal Slow Cooker Size: 3½-Quart


  1. Place pressed garlic cloves into bottom of slow cooker. Add peppers and onions.
  2. Sprinkle seasonings over top.
  3. Add vegetables. Then pour juice over all ingredients.
  4. Cover and cook on Low 8–10 hours, or on High 4 hours.


Being flexible is the key to this recipe. You can add:

  • water if you like a thinner consistency.
  • leftover meat—and/or cooked pasta or rice or barley—to bowls when serving.
  • leftover or canned lentils or beans to each bowl before adding the soup.