Seems like the start to warm weather is an odd time to post the recipe for easy peasy slower cooker vegetable soup.
But no matter the weather, a bowl of soup hot from the pot for a quick lunch or light dinner is our go-to all year long.
The ingredients are what we have on hand and go right into the Calphalon slow cooker I love.
I like using the Better Than Bullion Vegetable flavor for this soup.
I have included vegetable soup ideas in LOTS of my posts, but I’ve never put the recipe in an easy-to-read format, so here it is.
Easy Slower Cooker Vegetable Soup
Easy to make and easy to modify using fresh, frozen or canned ingredients.
Ingredients
- 1 14.5 oz can diced tomatoes
- 3 tbsp tomato paste
- 4 cups water
- 4 tsp vegetable bullion
- chopped onion to taste use fresh or dried
- minced garlic to taste
- 1 bay leaf
- salt & pepper to taste
- 2 medium carrots, chopped
- 1 stalk celery, chopped
- 2 medium potatoes, chopped
- 1 cup green beans
- ½ cup frozen corn
- ½ cup frozen peas
Instructions
- Add all ingredients to a slow cooker and cook on high for four hours or longer on low until potatoes and carrots are soft.
We like a hearty soup with starchy vegetables. It’s easy to cut out the potatoes, corn and peas, but if you do reduce the liquid.