Kitchen Sink Soup

If you follow me on Facebook then you know I love following Registered Dietitian, Emily Fonnesbeck. She posted a recipe today and I immediately put it in the crock pot! I did make a few adjustments but it's pretty similar. Below is the original. Check her out!

Kitchen Sink Soup
1 carton tomatoes (I use POMI brand or could substitute 1 can diced tomatoes)
2 cups water
2 - 15 oz beans (I used Eden Brand no-salt added lentils and black beans)
2 cups frozen organic corn
1 bunch celery, chopped
1 bunch mustard greens, washed and chopped
1 tbsp basil
1 tbsp oregano
1 tsp salt
2 tsp ground ginger
1/2 tsp ground cayenne red pepper, or to taste
Combine all ingredients in a slow cooker. Cook on low for 6 hours. 

Feel free to substitute any bean, vegetable or leafy green. Pinto beans, navy beans, kidney beans, red beans, bell peppers, carrots, fennel, zucchini, squash, swiss chard, cabbage, kale and collard greens are all items I have used on the past. Again, just whatever is on hand! Seasonings are easily adjusted to taste preferences too. Really, this can be more like a formula than a recipe with endless options!

Also, you may find that the slow cooker isn't big enough for all those greens. Use your muscles to squish it down, put the lid on and once it heats up it will wilt down and you won't have any problems.