Crock Pot Vegetable Soup

Here’s a hearty, comforting Crock Pot Vegetable Soup recipe — healthy, easy, and perfect for busy days. 🌿🥕

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Crock Pot Vegetable Soup

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH

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Ingredients:

• 4 cups (about 32 oz) vegetable broth (or chicken broth for extra flavor)

• 2 cups water

• 3 medium carrots, peeled and sliced

• 2 stalks celery, chopped

• 1 medium onion, chopped

• 2 medium potatoes, diced (Yukon gold or russet work well)

• 2 cups chopped green beans (fresh or frozen)

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup peas (frozen is fine)

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

• 2 cloves garlic, minced

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1/2 tsp dried thyme

• 1/2 tsp dried basil

• 1/2 tsp oregano

• Optional: 1/4 tsp crushed red pepper for a touch of spice

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Instructions:

1. Prep the ingredients:

   • Wash, peel, and chop all vegetables.

2. Assemble in the slow cooker:

   • Add all ingredients (broth, water, vegetables, tomatoes, and seasonings) into the crock pot.

   • Stir to combine.

3. Cook:

   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender.

4. Taste and adjust:

   • Before serving, taste the soup and adjust salt, pepper, or herbs as desired.

5. Serve:

   • Ladle into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese if desired.

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💡 Optional Add-Ins & Variations:

• Protein boost: Add a can of drained kidney beans, chickpeas, or lentils.

• Leafy greens: Stir in a handful of spinach or kale 10 minutes before serving.

• Heartier version: Add cooked pasta, rice, or barley near the end of cooking.

• Flavor upgrade: Stir in a splash of lemon juice or a dash of hot sauce right before serving.

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Would you like me to give you a Crock Pot vegetable beef soup version next (same base, but with ground or stew beef)?