This winter warmer vegetable soup is packed full of flavour and will become a family favourite. It's hearty and can be easily switched up to your taste, with the bonus of using any veggies you may have left over in the fridge.
Easy Slow Cooker Vegetable Soup
Easy Slow Cooker Vegetable Soup
Ashley’d Place
5
15 minutes
4-5 hours
Mediterranean
Dinner
I absolutely love this soup, I wanted to make a veggie soup at home years ago but one that is packed full of flavour and this recipe was born from that. It is one of my favourites to make in winter
Ingredients
1 Onion Diced
2 Pieces of Bacon Diced
3 Garlic cloves minced
2 Carrots
2 Zucchinis
3 Celery Stalks
1/2 Large Sweet Potato
1 Handful Green Beans
1/2 Broccoli Head
1 Cup of Peas & Corn frozen works well
1 Jar Passata 700g (690g bottle is fine)
1 Liter Vegetable Stock
1 Can of peeled Tomatoes chopped
1 x Rind of Parmigiano (cheese) approx 5cm long
1 Lemon
2 Tsp Oregano
2 Tsp Sweet Paprika
3 Bay Leaves Salt and Pepper
Directions
Dice your onion, bacon and crush the garlic then add to slow cooker to saute with a good splash of oil, use a pan if your slow cooker doesn't have a saute option. You want it to cook and brown nicely but not burn
Chop Carrots, Zucchinis, Sweet Potato, I chop into cm thick circles then into quarters, dice celery
Top and tail green beans and chop into 1-2cm pieces
Chop broccoli head, you can also use the stalks so don't throw these away
Once the onion and bacon is cooked add in all your vegetables, Passata, Vegetable Stock, Herbs, Parmigiano Rind and the juice of half the lemon to your slow cooker
Fill your Passata Jar 1/2 full with water and swirl around to get all the tomato goodness out and add into your slow cooker. Chop your tin tomatoes and pop the entire can including juice in the slow cooker
Add a good amount of salt and some pepper to your soup Stir all the ingredients around and make sure to stir the bottom to get all the delicious onions/bacon from the bottom Pop your lid on and put on Slow Cooker High Temp for 6 hours. Note you can do it for less time as well but it tastes better the longer you leave it
Once it's finished check your veggies are all cooked, if not you can pressure cook for 10 mins or so. This will depend on the temp of your slow cooker and how long it was on for. Add the other half of the lemon and another good splash of salt and a bit of pepper to taste and mix.
Bonus, if you want to add some extra flavour then slice up some capsicum and add to a baking tray with small tomatoes e.g cherry tomatoes with a good splash of olive oil, salt and pepper, garlic powder, onion powder. Cook at 180 deg for about 15 - 20mins until the capsicum and tomatoes have browned again browned not burnt. This is also a great use for older tomatoes. You can add this to the top of your soup once served it just adds that extra bit of flavour
Take out the parmigiano rind and bay leaves (if you can't see them don't stress you will see them when you serve it)
Once you have seasoned and your veggies are soft your soup is ready to serve and enjoy