Posted on 2 Comments

Slow Cooker Vegetable Soup

This Vegetable soup is easy to make and requires very little hands on time. You can change it up to your taste preferences by adding some cannellini beans, gluten-free orzo or different vegetables. Use whatever you have on hand. For a shortcut you could use prediced vegetables. The recipe is easily doubled and frozen.

  • 5 oz fresh baby spinach
  • 2 medium carrots, peeled, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 1/2 tsp garlic, minced
  • 4 c vegetable broth
  • 28 oz diced tomatoes, canned
  • 2 bay leaves
  • 1 tbsp basil, dried
  • 1 tsp oregano, dried

Place all ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Recipe make about 8 cups.

2 thoughts on “Slow Cooker Vegetable Soup

  1. […] Slow Cooker Vegetable Soup — Cathryn’s Kitchen […]

  2. […] have been thinking about changing up my Slow Cooker Vegetable Soup. For a change up I decided to make a Southwestern flavor profile adding some black beans I had made […]

Leave a Reply