Crockpot Veggie Soup
It really doesn’t get much easier than this for a yummy comfort bowl full of vegetables. This is a great soup to serve with sandwiches. Grilled Cheese and Crockpot Veggie Soup is a one a week meal at our house!
2 cans diced tomatoes — with liquids
1 large onion — chopped
4 cloves garlic — minced
2 tablespoons olive oil
2 large carrots — sliced or diced
2 celery stalks — sliced or diced
1 medium turnip — diced (optional) or use Kale (any green works or leave them out)
1 bell pepper — color of choice (optional) sliced or diced
2 cans green beans
1 cup pasta of your choice (bowtie is our favorite)
6 cups chicken broth (or vegetable broth)
1/4 head cabbage — chopped
1/2 teaspoon thyme
salt and pepper to taste
2 small potatoes — sliced or diced – skin on or off
~ In a large pot, heat olive oil over medium high heat. Cook onion until translucent, add the garlic and cook for another couple of minutes
~ Add remaining vegetables, cooking for three or four minutes. This step is just to infuse the flavors not to cook completely.
~ Move mixture to crockpot, adding the tomatoes, broth, thyme, salt, pepper and pasta
~ Cooks on low 7-9 hours or high 4-6 hours.
To thicken, right before serving, gently smash some of the potato chunks against the side of the crock-pot.
** To cook on stove top, place in large pan with lid. Let simmer on low for 3-4 hours or until all vegetables are fork tender.