This super easy Crock Pot Vegetable Soup Recipe is the perfect way to enjoy more veggies. Plus later this summer when all of the garden has exploded, and you are swimming in vegetables you can make up this recipe with garden treats!
I love enjoying vegetable soup as often as possible. It is light, refreshing and super easy to make. The best part of this recipe is the slow cooker does all the work! Sure you have to chop a few veggies, but really that is it!
Crock Pot Vegetable Soup Recipe
4 C Vegetable Stock
½ Onion, diced
2 C Carrots, diced
1 can Tomatoes, diced
1 Zucchini, diced
4 stalks Celery, diced
1 Chayote squash, diced (optional)
1 C Peas
1 can Peaches and Cream Corn niblets
2 tsp Garlic, minced
1 tsp Salt
1 tsp Pepper
Combine all ingredients and place in the slow cooker bowl
Cook on high for 3 – 4 hours or low for 6 – 7. Vegetables should still retain some of their original crunch, but be cooked through.
An option for this soup is to add a can of chickpeas to add starch and protein to the soup.
- 4 C Vegetable Stock
- ½ Onion diced
- 2 C Carrots diced
- 1 can Tomatoes diced
- 1 Zucchini diced
- 4 stalks Celery diced
- 1 Chayote squash diced (optional)
- 1 C Peas
- 1 can Peaches and Cream Corn niblets
- 2 tsp Garlic minced
- 1 tsp Salt
- 1 tsp Pepper