What we used:

• Crock pot
• Veggie Broth
• Curry
• Potatoes
• Celery
• Carrots
• Onions
• Tomatoes
• Salt, pepper and other seasonings

How we did it:

• Instead of buying the preservative filled vegetable broth from the market, we made our own by boiling down leftover vegetable ends saved from during the week and seasoning them accordingly.
• Pour broth into to crock pot and turn on low.
  
• Cut vegetables small in size and wait, hours. This is a slow cooking soup so keep going back to check out it, seasoning as needed.
• Serve as an entrée with baguette or on the side of your main dish.

Bonus:

This recipe tastes even better as a leftover and you can even freeze it if you want to keep it more than a week.