Appetizers / Soups / Salads

Scrap Soup takes 5 minutes to prepare.

Scrap Soup takes 240 minutes to cook.

Scrap Soup makes 8 servings.

The ingredients for Scrap Soup are:

12 cups homemade chicken stock (way cheaper than store bought)
4 big carrots or 8 of the leaving carrots in the bottom of the bag (the ones too stringy to make into carrot sticks)
3 outer celery stalks or the inside stalks of celery the that are too thin for stuffing
1 small onion
3 cloves garlic
1 cup dried lentils, rinsed
pepper scraps (bell, Anaheim, etc.)
a sprig of fresh rosemary

Here is how you make Scrap Soup:

1. Chop up all the veggies to desired soup size. Dice up the rosemary and garlic too.2. Throw it all in a crock pot and cook on high about 4 hours or until the lentils are tender. (It's a give or take half an hour in my experience. So you can check it at 3 1/2 hours.) 3. You can add salt and pepper to taste, but my chicken stock normally has enough of these that I don't add them. Salt is not calculated into the nutrition info here.Serving Size: Makes 8 hearty portions (depending on how much water cooks out of your broth)Number of Servings: 8Recipe submitted by SparkPeople user NSMRIDGEWAY.

The nutritional information for Scrap Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.6

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 561.5 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 4.0 g
• Protein: 12.3 g