This vegetable soup is so versatile and can be made anytime throughout the year. I include as many vegetables as I can, and the great thing is you can add or remove whatever vegetables you choose. During the summer, include seasonal summer squash. During the winter, add in an extra root vegetable or two. I love to make this on Sunday’s and have leftovers for lunch throughout the week.

When making this recipe use organic ingredients when possible. Be sure to read the label when buying packaged ingredients to ensure the list is free from artificial ingredients. If it’s not something you would buy and cook with, it shouldn’t be included on the ingredients list.

CROCKPOT VEGETABLE SOUP

Ingredients

1 can red kidney beans

28oz can crushed tomatoes

6 oz can tomato paste

32 oz low sodium vegetable broth

1/3 bag frozen peas

1/2 pound green beans

3 carrots

1 bunch of celery

1 zucchini

1 red pepper

1 russet potato

1 yellow onion

1 tablespoon basil

1 tablespoon parsley

1 tablespoon oregano

1 tablespoon garlic powder

Salt & pepper to taste

Directions

1. Dice all vegetables
2. Layer each ingredient in the crockpot, stirring each time something is added to distribute evenly. Start with frozen ingredients, add canned ingredients, then seasoning, next fresh vegetables, and lastly add the broth.
3. Set crockpot to low and cook for 6-8 hours, stirring every hour or two.

Additional Notes

Fresh ingredients are always best – both for taste and nutritional content – however using a few frozen vegetables really increases the convenience factor. I sometimes use frozen carrots and green beans to cut down on the prep time. Using fire roasted crushed tomatoes adds additional flavor to the soup.