Soup of Tomorrow by Katie Thompson

Turn the cold leftovers of today into a hot Soup of Tomorrow! You can even use your leftover salad, with or without dressing.

Serves 6

Cooking time: 3–4 hours

Preparation time: 30 minutes

Attention: Minimal

Pot size: 3–5 quarts

1 medium onion

2 tablespoons butter

2 tablespoons flour

1–2 cups leftover green salad

2 cups leftover cooked vegetables

2 cups liquid left over from cooking meat

¼ teaspoon salt

¼ teaspoon pepper

2 cups milk

1. Finely chop the onion. Sauté the onion in butter in a pan over low heat until the onion is soft. Stir in flour until well blended.

2. Chop the salad and vegetables. Combine the onion, salad, vegetables, cooking broth, and salt and pepper in the slow cooker.

3. Cover and heat on a low setting for 2 to 3 hours.

4. An hour before serving, stir in the milk.

Slow Cooking for a Crowd