Day 23: Clean-out-your-pantry minestrone

2 cans of whatever kind of beans you like (drained)

1 can corn (and juice)

1 can tomatoes (and juice)

3 cups chicken broth (canned or “fresh”)

Vegetables (I had leftover roasted broccoli, mushrooms, carrots and asparagus)

Salt and pepper to taste

Drain and rinse beans; add to crock. Add the juice and vegetables from the corn and tomato cans. Add the leftover vegetables, salt and pepper.

Cover with chicken broth. Unless you are vegetarian. Then I would imagine you’d not want to use chicken broth and opt for vegetable stock.

Cook on low for 8 hours or high for 4.

• Jeff Houck is a staff writer for The Tampa Tribune in Florida. Stephanie O’Dea’s blog, A Year of Crockpotting (http://www.crockpot365.blogspot.com) has more recipes.