It’s hard to believe that it’s almost 60 degrees here in Western PA as I write this. Just this past weekend, when I made this Crockpot Vegetable Soup, it was barely hitting a high of 20 degrees each day. So crazy!
Today may not be the day you’re craving some hot homemade soup but this recipe is one to come back to when the cold temps come back to town. It’s a simple veggie soup made in the crockpot.
Putting this soup together is a very quick and easy process. You’ll only need a matter of minutes to chop your fresh veggies and toss all of the ingredients into the crockpot.
Cook this sucker all day on low to come back to a satisfying bowl of fresh vegetable soup. I added some uncooked mini pasta shells to mine for the last few hours of cooking but that’s completely optional. I had an open box on hand so I thought “why not”.
Ingredients:
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 (14.5 oz) cans chicken broth
- 29 oz can petite diced tomatoes (undrained)
- 2 cups peeled and chopped carrots (about 4)
- 1 & 1/4 cups chopped celery (about 3 stalks)
- 3 cups peeled and diced potatoes
- 1 & 1/2 cups frozen green beans
- 1 & 1/4 cups frozen corn
- 1 cup frozen peas
- 2 bay leaves
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 1/2 cup uncooked small pasta, optional
Directions:
- Put all of the ingredients in the crockpot, except for the optional pasta. Stir well.
- Cook on high for at least 6 hours or on low for 8 - 10 hours. (All crockpots cook at different temps so adjust accordingly.)
- Salt and pepper to taste.
- If adding the optional pasta, add it an hour or two before soup is finished cooking.
Adapted from Cooking Classy.
Leave a Reply