Ingredients for Vegetable Soup Explosion Slow Cooker Version
- Red Onions
- Garlic Cloves
- Bell Pepper
- 2 carrots, chopped
- Celery Rib
- Frozen Corn
- Frozen Green Beans
- Fresh Spinach
- Russet Potato
- 2 cups water
- 4 cups vegetable broth
- Sea Salt
- Fresh Ground Black Pepper
- Ground Turmeric
- 1 teaspoon dried oregano
- Dried Tarragon
- Dried Rosemary Leaves
- Red Pepper Flakes
- Bay Leaf
- Shell Pasta
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How to Make Vegetable Soup Explosion Slow Cooker Version
- Chop all vegetables using a food processor for faster prep.
- In a large 6-quart slow cooker, combine the following in order: 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 1 zucchini (chopped), 1 yellow squash (chopped), 1 cup chopped broccoli florets, 1 (14.5 ounce) can diced tomatoes (undrained), 4 cups vegetable broth, 2 cups water, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
- Cook on low for 8-10 hours or on high for 4-6 hours.
- One hour before serving, stir in 1 cup small pasta (such as ditalini, elbow macaroni, or wacky-mac).
- If the soup seems too thick, add more water or broth halfway through cooking (about 4-5 hours in on low, 2-3 hours in on high).
- Once the pasta is cooked through and the vegetables are tender, serve hot and enjoy! This recipe makes approximately 6 two-cup servings.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
24g
Fat
3g
Carbs
13g
