Crock Pot Vegetable Soup»

Here’s a simple, hearty Crock Pot Vegetable Soup recipe — perfect for a healthy, comforting meal with minimal prep. It’s great for using up leftover veggies and can be made vegan, vegetarian, or adapted to your preferences.

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🥣 Crock Pot Vegetable Soup

Ingredients:

• 4 cups vegetable broth

• 2 cups water

• 3–4 cups chopped vegetables (use a mix of carrots, celery, potatoes, green beans, corn, peas, zucchini, etc.)

• 1 can (14.5 oz) diced tomatoes (with juices)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp thyme

• Salt and pepper, to taste

• 1 bay leaf

• (Optional): 1 cup cooked beans (kidney, white, or chickpeas) or ½ cup uncooked lentils

• (Optional): ½ cup small pasta (add in last hour)

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Instructions:

1. Prep ingredients: Chop all vegetables into bite-sized pieces.

2. Load Crock Pot: Add all ingredients to the slow cooker — broth, water, tomatoes, vegetables, onion, garlic, seasonings, and bay leaf.

3. Cook:

   • Low for 6–8 hours

   • High for 3–4 hours

4. Optional additions:

   • If using pasta, stir it in during the last 30–60 minutes.

   • If using cooked beans, add them in the last hour so they don’t turn mushy.

5. Taste and adjust seasoning with salt, pepper, or a splash of lemon juice or vinegar before serving.

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🌱 Tips & Variations:

• Spicy: Add red pepper flakes or a chopped jalapeño.

• Savory: Toss in a Parmesan rind while cooking (remove before serving).

• Protein boost: Stir in chopped cooked chicken, turkey, or tofu.

Would you like a version with beef or a creamy twist?