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Nourishing Slow Cooker Vegetable Soup Recipe

Slow Cooker Vegetable Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups vegetable broth
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium potato diced
  • 1 can 14.5 oz diced tomatoes
  • 1 cup green beans trimmed and cut
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Method
 

  1. Prepare the vegetables by chopping and dicing them appropriately.
  2. Heat a skillet over medium heat and sauté the onions and garlic until softened.
  3. Transfer the sautéed mixture into the slow cooker along with the other prepared vegetables.
  4. Pour in the vegetable broth and add the canned tomatoes, stirring gently.
  5. Add the herbs—thyme, basil—as well as salt and pepper to taste, and stir well.
  6. Set the slow cooker to low for 6-8 hours or high for 3-4 hours.
  7. Once cooked, taste and adjust seasoning as necessary before serving.
  8. Serve hot, garnished with fresh herbs if desired.