We had leftover butternut squash fries from the other night and I don't really care for them as leftovers. We also had some white beans from our produce box I cooked up last week and an open can of re-fried beans. Smoky bean soup to the rescue! Used chicken stock that I made to puree the squash and added it to the bean soup. I also added a can of tomatoes and left the corn out. Put everything in the crock-pot and let it cook all day. Made for a tasty, quick dinner after we got home from our evening walk. So was it sneaky or frugal...or maybe both :)
Check out more yummies at Vegetarian Foodie Fridays #27!