Slow-Cooker Chunky Vegetable Soup
PrepTime: 10 minutes
Total time: 3 - 4 hours
Servings: 8
This warm cup of soup loaded with veggies always hits the spot.
Servings: 8
This warm cup of soup loaded with veggies always hits the spot.
Ingredients:
Ingredients
4 cups vegetable broth
Two 14.5 Oz. cans stewed tomatoes (not drained)
2 cups kale, chopped
3 baby red potatoes, cubed
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, diced
2 tbsp. garlic, minced
2 bay leaves
1 1/2 tsp. dried thyme
1/4 tsp. sea salt
1/4 tsp, black pepper
1 1/2 cups zucchini, chopped
Ingredients
4 cups vegetable broth
Two 14.5 Oz. cans stewed tomatoes (not drained)
2 cups kale, chopped
3 baby red potatoes, cubed
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, diced
2 tbsp. garlic, minced
2 bay leaves
1 1/2 tsp. dried thyme
1/4 tsp. sea salt
1/4 tsp, black pepper
1 1/2 cups zucchini, chopped
Directions:
Add all ingredients except zucchini to a slow cooker and mix well.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.
If cooking at low heat, increase to high.
Remove bay leaves, add zucchini and mix well.
Cover and cook for 45 - 50 minutes, until zucchini is tender. Enjoy!
Add all ingredients except zucchini to a slow cooker and mix well.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.
If cooking at low heat, increase to high.
Remove bay leaves, add zucchini and mix well.
Cover and cook for 45 - 50 minutes, until zucchini is tender. Enjoy!
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