vegetable soup crock pot
This hearty vegetable soup is packed with nutrients and flavor. Perfect for a cozy dinner, it's easy to prepare and cooks slowly in a crock pot, allowing the flavors to meld together beautifully.
Equipment
- 1 6-quart crock pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 stirring spoon
Ingredients
- 3 cups vegetable broth
- 1 can (15 oz) diced tomatoes, with juice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 cup corn (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup chopped leafy greens (spinach, kale, etc.) optional, add during the last 30 minutes
Instructions
- Prepare all vegetables by washing, peeling, and cutting them as specified in the ingredients list.
- In the crock pot, combine the vegetable broth, diced tomatoes (with juice), diced onion, minced garlic, sliced carrots, diced celery, diced zucchini, chopped green beans, and corn.
- Add the dried thyme, dried basil, salt, and black pepper to the vegetable mixture; stir well to combine.
- Cover the crock pot with the lid and set it to cook on low for 6 hours.
- If using leafy greens, add them to the soup during the last 30 minutes of cooking to keep them vibrant and tender.
- When the cooking time is complete, stir the soup once more before serving.
Notes
Feel free to customize the soup by adding in your favorite vegetables or any leftovers you have on hand.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with crusty bread or a fresh salad for a complete meal.