Leftover Vegetable Soup

2 Nights ago, my husband and I made vegetable slow cooker soup to use up frozen and fresh veggies we had to use up. Any type of soup can be used, and ours was super simple.


Ingredients:

• 1 bag frozen butternut squash
  
• 1 bag of frozen broccoli
  
• 1 large Onion, chopped
  
• 5 cloves of garlic (we love garlic)
  
• 1 large russet potato, chopped
  
• pinch of salt
  
• water to cover the veggies

Directions:
1. Chop the new potatoes and onions. Place into crockpot.

2. Open frozen veggies and pour them into the crockpot.

3. Pour enough water in, about an inch over the veggies.

4. Cook on low at least 8 hours.

My husband and I really liked it, however my 18 month old, did not. Perhaps she dislikes broccoli.