This was a surprisingly successful “clean out the pantry & freezer because I don’t want to go to the store” soup. (I love when an experiment works the first time!)
- 1 box (32 oz) vegetable broth
- 16 oz frozen cubed hash browns (half of 32 oz bag)
- 2 frozen fish fillets (I used Haddock)
- 1 cup carrots, cubed or sliced
- 3 4 oz cans shrimp (or clams)
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes with green peppers
- 2 strips bacon, cooked and crumbled
- 2 tbsp dried minced onion
- 1 tbsp fish sauce (optional)
- 1 tbsp Old Bay or your favorite seafood seasoning
- 1 tsp minced garlic
- Salt, black pepper, and red pepper flakes to taste
Put broth, potatoes, fish, carrots, onion, garlic, salt, and pepper in slow cooker on low for 3-4 hours (or 45 minutes on stove top) until fish is cooked and flaky. Break fish…
Spirit Day began in 2010 as a way to show support for LGBTQ youth and take a stand against bullying. Following a string of high-profile suicide deaths of gay teens in 2010, GLAAD worked to involve millions of teachers, workplaces, celebrities, media outlets and students in going purple on social media or wearing purple, a color that symbolizes spirit on the rainbow flag. About #SpiritDay | GLAAD
