SetItAndForgetIt Veggie Delight The Ultimate Slow Cooker Vegetable Soup

Setitandforgetit Veggie Delight The Ultimate Slo

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Preparation time:20 Mins

Cooking time:420 Mins

Servings:6-8 servings

Ingredients:

• 1 tablespoon olive oil (15 ml)
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 2 stalks celery, chopped (about 1 cup)
• 2 carrots, peeled and chopped (about 1 cup)
• 1 (28 ounce) can crushed tomatoes, undrained (794 g)
• 4 cups vegetable broth (946 ml)
• 1 cup green beans, trimmed and cut into 1-inch pieces (100 g)
• 1 cup corn kernels, fresh or frozen (150 g)
• 1 cup frozen peas (100 g)
• 1 large potato, peeled and diced (about 1 cup)
• 1 small zucchini, chopped (about 1 cup)
• 1 red bell pepper, seeded and chopped (about 1 cup)
• 1 teaspoon dried basil (5 ml)
• 1 teaspoon dried oregano (5 ml)
• 1/2 teaspoon dried thyme (2.5 ml)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish (3 g)

Instructions:

• In a skillet over medium heat, sauté onion, garlic, celery, and carrots in olive oil until softened, about 5 minutes. This adds depth of flavour, but you can skip this step for a truly hands-off approach.
• Transfer the sautéed vegetables (if using) to the slow cooker. Add the crushed tomatoes, vegetable broth, green beans, corn, peas, potato, zucchini, bell pepper, basil, oregano, thyme, and bay leaf.
• Season with salt and pepper to taste. Remember, you can always add more later, so start conservatively.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the vegetables are tender.
• Remove the bay leaf. Taste and adjust seasonings as needed. Stir in fresh parsley (if using) just before serving.
• Ladle into bowls and serve hot with your favourite toppings.

Nutrition Facts

Calories:180-220

Fat:4-6g

Fiber:8-10g

Recipe Info

Category:Soup

Cuisine:British

Recipe Introduction: Your Slow Cooker Veggie Adventure Awaits!

Fancy a cuppa and a hearty bowl? Ever get that craving for something warm and comforting, but can't be bothered with loads of effort? Honestly, me too! That's why I adore a good slow cooker vegetable soup .

It's so easy, even after a long day at work. This is more than just soup; it’s proper comfort food .

Why This Slow Cooker Vegetable Soup is a Game Changer

This easy vegetable soup recipe isn't just thrown together, it's kinda special. Think of a classic British garden bursting with flavor.

The inspiration comes from a humble place. This vegetarian slow cooker soup is like Grandma's hug in a bowl. Perfect for busy folks, it's mostly chop and drop.

It makes around 6-8 servings, great for family or meal prep.

Packed With Goodness

This healthy vegetable soup is brimming with nutrients. The fibre and vitamins are incredible. It's a fantastic way to get your five-a-day, especially during the blustery months.

A bowl of this is amazing, a great way to chase away those winter blues and lift your spirits. Perfect for a chilly day or a casual get-together! It's special because of its simplicity and depth of flavor.

Plus, you can adapt it to whatever veg you have lying about in the fridge. Leftover roasties? Bung 'em in!

It's Crockpot Vegetable Soup Time

This recipe truly shines. It's a vibrant and tasty way to enjoy your vegetables. And yes, it can be a vegan slow cooker soup too, by simply checking your broth ingredients.

So, ready to get started on this homemade vegetable soup ?

Ingredients: Your Colourful Cast

• 1 tablespoon olive oil (15 ml)
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 2 stalks celery, chopped (about 1 cup)
• 2 carrots, peeled and chopped (about 1 cup)
• 1 (28 ounce) can crushed tomatoes, undrained (794 g)
• 4 cups vegetable broth (946 ml)
• 1 cup green beans, trimmed and cut into 1-inch pieces (100 g)
• 1 cup corn kernels, fresh or frozen (150 g)
• 1 cup frozen peas (100 g)
• 1 large potato, peeled and diced (about 1 cup)
• 1 small zucchini, chopped (about 1 cup)
• 1 red bell pepper, seeded and chopped (about 1 cup)
• 1 teaspoon dried basil (5 ml)
• 1 teaspoon dried oregano (5 ml)
• 1/2 teaspoon dried thyme (2.5 ml)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish (3 g) Optional

Alright, let's dive into the heart of our " Set-It-And-Forget-It Veggie Delight ". It is the ultimate slow cooker vegetable soup .

Knowing your ingredients is key to a cracking good easy vegetable soup recipe . This isn't just any healthy vegetable soup – it's about using the best bits and bobs!

Ingredients & Equipment

This vegetarian slow cooker soup recipe is forgiving. Feel free to swap things around based on what's lurking in your fridge.

It's all about creating that perfect bowl of comfort food soup .

Main Ingredients

• Olive oil: 1 tablespoon (15 ml) . Extra virgin is lovely, but any will do.
• Onion: 1 large , chopped. Go for a good sized yellow onion.
• Garlic: 2 cloves , minced. Fresh is best!
• Celery: 2 stalks , chopped.
• Carrots: 2 carrots , peeled and chopped.
• Crushed Tomatoes: 1 (28 ounce) can (794 g) , undrained. Quality tinned tomatoes make a huge difference. Honestly, this soup is only as good as your base sauce!
• Vegetable Broth: 4 cups (946 ml) . Low sodium is ideal.
• Green Beans: 1 cup (100 g) , trimmed and cut.
• Corn Kernels: 1 cup (150 g) , fresh or frozen.
• Frozen Peas: 1 cup (100 g) .
• Potato: 1 large , peeled and diced. A good all-rounder like a Maris Piper works well.
• Zucchini: 1 small , chopped.
• Red Bell Pepper: 1 red bell pepper , seeded and chopped.

Seasoning Notes

Now for the magic touch! Getting the seasoning right transforms a simple soup into a flavorful sensation.

• Dried Basil: 1 teaspoon (5 ml) .
• Dried Oregano: 1 teaspoon (5 ml) .
• Dried Thyme: 1/2 teaspoon (2.5 ml) .
• Bay Leaf: 1 bay leaf .
• Salt and Black Pepper: To taste. Be generous! Taste and adjust.

For an extra kick, a pinch of red pepper flakes is marvellous. Want it richer? Stir in a dollop of cream cheese at the end.

Oh my gosh , it is that good!.

Equipment Needed

You don't need fancy gadgets. A slow cooker vegetable soup is forgiving.

• Slow Cooker (Crock-Pot) : Essential for this crockpot vegetable soup . A standard 6-quart is perfect.
• Large Cutting Board and Sharp Knife: Obvious, but crucial!
• Measuring Cups and Spoons: For accuracy.
• Ladle: For serving this delicious winter vegetable soup .

Alright, let's get stuck in. This slow cooker vegetable soup recipe is proper lush! It's basically a hug in a bowl.

Perfect for a chilly evening when "Strictly" is on, and you need some comfort food. I've adapted my grandma's recipe, so you know it's gonna be good.

Honestly, even if you can't cook to save your life, you'll nail this easy vegetable soup recipe .

Cracking Prep Steps for This Crockpot Vegetable Soup

Getting Your Ducks in a Row

Right, first things first. Mise en place, as the fancy chefs say. Get all your veg chopped. Onion, garlic, carrots, celery.

It's like a colourful rainbow! This helps when you do not have much time, and it avoids mistakes. Plus, you're less likely to chop a finger off if you're not rushing.

Safety first, yeah?

Speed Up the Process!

Listen, I'm all about saving time. Chop your veg the night before. Stash them in containers in the fridge. Job's a good 'un.

Also, don't bother peeling the carrots if they're organic. Just give 'em a good scrub. Saves even more time. It's a vegetarian slow cooker soup , so no meat prep!

The Ultimate Winter Vegetable Soup Process

1. Sauté the Goodness (Optional)

Heat up a tablespoon (15 ml) of olive oil in a pan. Chuck in your onion, garlic, celery, and carrots.

Cook until soft (about 5 minutes ). This adds a bit more flavour, but you can skip it if you're lazy – like me sometimes.

2. Bung It All In

Tip the sautéed veg (if you did them) into your slow cooker. Add the crushed tomatoes (794 g), vegetable broth (946 ml), green beans (100 g), corn (150 g), peas (100 g), potato, zucchini, and bell pepper (all about 1 cup each).

3. Season Like a Pro

Add dried basil, oregano, and thyme (1 teaspoon/5 ml each). Pop in a bay leaf. Season with salt and pepper. Don't be shy, but remember, you can always add more later.

4. Slow Cookin' Magic

Put the lid on and cook on low for 6- 8 hours , or high for 3- 4 hours .

The vegetables should be tender. This is when the magic happens. The slow cooker does all the work! This smells incredible.

Honestly, you will love this homemade vegetable soup .

5. Taste and Tweak

Remove the bay leaf (nobody wants to chew on that!). Have a taste. Add more seasoning if needed. Stir in some fresh parsley (3 g) if you fancy being posh.

This could be a vegan slow cooker soup for those so inclined.

6. Serve and Enjoy

Ladle the healthy vegetable soup into bowls. Serve hot with crusty bread. Dunking is essential! This is the ultimate comfort food soup .

Top Tips for a Top-Notch Slow Cooker Vegetable Soup

Add Some Oomph!

Want to make it extra special? Stir in a dollop of Greek yoghurt before serving for creaminess. Or add a pinch of red pepper flakes for a kick. Bangin'.

Avoid the Mush

Don't overcook it! Nobody likes mushy vegetables. If you're using the high setting, keep an eye on it. It's worth the effort.

Make Ahead Like a Boss

This slow cooker vegetable soup is even better the next day. The flavours get all cosy together. So, make a big batch and have leftovers. Easy peasy.

Recipe Notes for Your Amazing Slow Cooker Vegetable Soup

Alright, so you're about to make the best easy vegetable soup recipe ever . Honestly, this slow cooker vegetable soup is so easy, it's practically foolproof.

But here are a few extra nuggets of wisdom to make it truly spectacular.

How to Serve Like a Pro

Think of your homemade vegetable soup as a blank canvas. Plating is key! A swirl of crème fraîche or a dollop of pesto adds a fancy touch.

Serve this beauty with some warm, crusty bread. Honestly, dipping bread into comfort food soup is the best part. A simple cheese toastie on the side? Bangin'!.

Or pair it with a simple side salad. Some grilled cheese, maybe with Branston Pickle, would be amazing.

Storing Your Veggie Goodness

Got leftovers? Winner! This vegetarian slow cooker soup keeps brilliantly. Once cooled, pop it in an airtight container and refrigerate for up to 3 days.

For longer storage, freezing is the way to go. Let it cool completely, then portion it into freezer-safe containers or bags.

It'll happily sit in the freezer for up to 2-3 months. To reheat, simply thaw overnight in the fridge and gently reheat on the stovetop or in the microwave.

Variations: Make It Your Own!

Fancy a change? No problem! This slow cooker vegetable soup is super adaptable. For a vegan slow cooker soup option, ensure your broth is vegetable-based. So easy!.

If you're feeling a bit adventurous, add a tin of chickpeas or lentils for extra protein. Plus, they give the soup a lovely, hearty texture.

Swap out vegetables based on what’s in season.

Nutrition: Goodness in a Bowl

Let's be real, this soup is packed with goodness. It's a proper healthy vegetable soup , brimming with vitamins and fiber.

Expect around 180-220 calories per serving. With all those veggies, you're getting a decent dose of vitamins, minerals, and fiber.

The perfect way to nourish your body during those winter vegetable soup days.

So there you have it! This crockpot vegetable soup is more than just a meal; it's an experience. Get in the kitchen, have some fun, and enjoy a big bowl of veggie goodness.

You've got this!