Slow Cooker Vegetable Soup

These short cooler days bring on the end of our gardens and what to do with all the odds and ends of veggies.  Slow Cooker Vegetable Soup is a perfect answer — warm soup for the cooler days and nights!

I personally, am a big Slow Cooker Vegetable Soup lover.  And I love it that it is Gluten Free and Vegan!!  Actually, you can use any veggies in this soup, but this is what Diane Eblin of The Whole Gang website recommends in her recipe below:

Photo courtesy of Diane Eblin of The Whole Gang

Slow Cooker Vegetable Soup

Recipe Type: Soup
Author: Diane Eblin of The Whole Gang
Ingredients
  • • 1 onion, chopped
  • • 2 cloves of garlic, minced
  • • 2 stalks celery, chopped
  • • 2-4 zucchini, chopped
  • • 2 yellow squash, chopped
  • • 2 cups green beans, chopped
  • • 2 peppers, chopped (use your favorite ones)
  • • 2 – 4 pint boxes of tiny tomatoes, greens removed
  • • large handful of parsley, chopped
  • • large handful of fresh basil
  • • large handful of fresh spinach
  • • large handful of fresh amaranth greens
  • • Enough stock to cover all of these wonderful vegetables
  • • Salt and pepper to taste
  • • 2-4 teaspoons of your favorite spice profile: Italian, Mexican, Cajun, Creole, or Southwest
Instructions
  1. Toss them all into a 4-6 quart slow cooker. Let them cook until the vegetables are soft, approximately 4 hours on high and 6 hours on low. Cooking time will vary according to your slow cooker.
  2. You can serve it up this way or I love to either put my immersion blender in there or ladle the soup into the blender to make is thick and creamy.
  3. If you want it even creamier add in some dairy free milk or include potatoes in your vegetable mix.
  4. Another option is to add in some corn off the cob.This will also make it more creamy.
  5. This soup is also a great base for adding in whatever proteins you would like such as beans.

The original recipe had references to meat and meat stock, but of course, I left those out!

I make a similar recipe to this one but include beans, gluten free pasta and Italian seasoning.  Adding Mexican spices, corn and beans would make this a Latin dish!

Another variation I use it to take about 1/3 of the soup, run it through my blender and add it back into the soup.  The finished product is a creamy chunky soup.  And, like she states, that variation is even better when you add potatoes.

So what is your favorite “End of the Summer” soup?

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