Slow Cooker Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil (optional, for sautéing)
1 large yellow onion, chopped
3-4 carrots, peeled and sliced into ½-inch rounds
3 celery stalks, sliced into ½-inch pieces
4 cloves garlic, minced
1 ½ pounds (about 680g) Yukon Gold potatoes, scrubbed and diced into ¾-inch cubes
8 cups low-sodium vegetable broth (Better than Bouillon preferred)
1 (28-ounce or 794g) can fire-roasted diced tomatoes, undrained (Key ingredient)
1 (15-ounce or 425g) can red kidney beans, rinsed and drained
1 ½ teaspoons salt (or to taste)
½ teaspoon freshly ground black pepper
1 ½ cups frozen green beans
1 ½ cups frozen corn
½ cup fresh parsley, chopped
Large bouquet garni of:
--Several sprigs of fresh thyme
--Sprig of rosemary
--2 bay leaves
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Directions: |
Directions:Optional Flavor-Boosting Step:
For an even deeper flavor, heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and cook until the onion is softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Transfer this mixture to the bottom of your slow cooker. (If you’re short on time, you can skip this step and just add the raw vegetables directly to the slow cooker).
Layer the Ingredients: Place the diced potatoes into the bottom of a 6-quart or larger slow cooker. If you skipped the sautéing step, add the chopped onion, carrots, celery, and garlic now. (Always place the vegetables that take the longest to cook, like potatoes and carrots, at the bottom of the slow cooker, closest to the heating element. This ensures they get the most direct heat and become perfectly tender.)
Add broth and bouquet garni: Pour the undrained fire-roasted tomatoes and the rinsed kidney beans over the vegetables. Pour in the vegetable broth. Stir in t salt, and pepper.
Cook Low and Slow: Stir everything gently to combine. Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is ready when the potatoes and carrots are perfectly tender.
Add Final Vegetables: About 30-45 minutes before serving, stir in the frozen green beans and frozen corn. Place the lid back on and continue to cook until the frozen vegetables are heated through and tender.
Finish with Fresh Herbs: Just before serving, stir in the fresh chopped parsley. Taste the soup and adjust the seasoning if needed, adding more salt or pepper to your preference.
OPTIONAL
A splash of vinegar to sharpen the taste |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:20 minutes, COOKING TIME 6-8 hoours |
Personal
Notes: |
Personal
Notes: The very best vegetable soup I've ever eaten. The fire-roasted tomatoes and lots of fresh herbs are key.
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