When those little suckers up there were on sale last week at Walgreens, my buddy Suz joked in the comments section on here about using them up. And even though she joked, this “know-it-all” just had to leave her a recipe in HER comments section. Wanna know the recipe? Huh? Huh? Here it is…and yes, it’s lazy mom-proof. Oh, yeah, it’s delicious, too!
4 8oz cans of tomato sauce(hunt’s seems like a fine one!)
1 can chicken broth(or 2 cups homemade)
2 bay leaves
1 teaspoon black pepper
2 teaspoons italian seasoning
1/2 teaspoon garlic powder(optional, but recommended :oP)
Open all cans.
Dump in your crockpot.
Drop in the bay leaves and all seasonings.
Turn on low for 6 hours or high for 3.
Take out bay leaves before serving.
So easy! Now, here’s the fun part: This basic soup is great with any add-ins you want. Want pizza soup? Chop up some pepperoni and stir it in. Top each bowl with shredded mozzarella and parmesan, if you have it. We stir in the cheese once we sit down to eat, so it’s nice and gooey.
Have leftover rice? Stir that into the soup once it’s done cooking. This is a favorite around here.
Have a little bit of noodle left in their box? Add them to the soup during the last half an hour of cooking.
Want to make it a mexican soup instead? Replace the italian seasoning with chili powder and a bit of cumin. Top with shredded cheddar and crumble up tortilla chips for garnish. Yum!
Don’t have cans of tomato sauce, but you have plenty of spaghetti sauce? Use it! Sometimes I use a jar of garden veggie sauce in place of the cans. It instantly adds more veggies to our meal, and it tastes great.
Hope you all like the recipe!