Description
A hearty and healthy slow cooker vegetarian vegetable soup packed with fresh vegetables and flavorful herbs. Perfect for an easy, comforting meal.
Ingredients
3 cups vegetable broth
1 cup diced carrots
1 cup diced celery
1 cup diced yellow onion
2 cloves garlic, minced
1 cup diced potatoes
1 cup chopped green beans
1 cup diced zucchini
1 cup canned diced tomatoes, with juice
1/2 cup frozen corn kernels
1/2 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
Instructions
Turn the slow cooker on to low heat.
Add the vegetable broth, diced carrots, diced celery, diced yellow onion, minced garlic, diced potatoes, chopped green beans, diced zucchini, canned diced tomatoes with juice, frozen corn kernels, and frozen peas into the slow cooker.
Sprinkle the dried thyme, dried basil, dried oregano, salt, and black pepper over the vegetables.
Drizzle the olive oil over the mixture.
Stir all ingredients gently to combine.
Cover the slow cooker with the lid and cook on low for 6 hours, or until the vegetables are tender.
Once cooked, stir the soup and taste to adjust seasoning if needed.
Serve the soup hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours