Pantry Vegetable Soup

After a week of meals high in calories and eating out multiple times, I was ready for something healthy, homemade, and cheap earlier this week. I made some pretty good vegetable soup with Thanksgiving leftovers and frozen vegetables I had on hand. To make this even easier, I used the Crock Pot and it cooked while I was working.

Not the prettiest dish, but comforting and delicious.

I used a large can of crushed tomatoes, filtered water, and nutritional yeast for broth. I seasoned this only with sea salt and bay leaf. I diced up a yellow onion, some celery, and a few small potatoes (all left over from Thanksgiving recipes) and cooked them in the Crock Pot for a couple of hours on high. Once those were pretty soft, I added frozen lima beans and frozen green beans. That's it! Normally some corn or okra is a tasty addition, but I didn't have any. I think Alex is happy that I omitted the okra.