I know that most of you out there have had that one bag of salad that just didn’t look right….not good enough to use for a crisp side salad. Or, you have the half bag left thats just starting to wilt but you just got it 3 days ago and you don’t want to just throw it out. Well, don’t! I stopped throwing out those treasures in disguise and started putting them in a large freezer bag. I knew I would find a use for them eventually, and a few weeks ago, I did! I call it salad bag soup and the best part is its started off in the slow cooker. Have this with a nice grilled cheese sandwich on a rainy day and you are all set.
1 can(or 16 oz) chicken or veggie broth
8 oz(half the soup can) of water
1 gallon freezer bag of leftover salad
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon oregano
2 teaspoons black pepper
1 teaspoon salt(2 teaspoons if you use homemade chicken broth)
Combine all ingredients in slow cooker and set on low for 6 to 8 hours.
Place mixture in a blender or food processor and blend until smooth. Taste and adjust salt and pepper seasoning, if necessary.
Serve now or put in tupperware and freeze for future meal. So easy!
When I made it, I let the slow cooker go overnight while we were sleeping, and when we got up, I put it on warmer mode until I was ready to deal with it. I made the soup around lunch time and it was heavenly! I also froze half of it for a future autumn meal. I put my taste of it in a coffee cup and topped it with a little tzatziki sauce that I made that week….just to keep with the Greek/Mediterranean theme. Yum!