I love soup. I don’t love veggies as much as I should though. Throw some veggies in a soup though? I’ll eat practically any variety. Something about veggies in soup just makes me feel good and wholesome. Not sure what it is.
This slow cooker Vegetable Soup is ridiculously easy and VERY tasty. It’s also incredibly versatile. I hesitate to even suggest ingredients, because really…any veggies will do.
I do brown my veggies for a bit in a pot with some olive oil, but it’s not totally necessary. I just love the flavor it adds to the finished soup.
- Veggies of your choice (I used 1/2 eggplant, 1 zucchini, 1 squash, 1 onion & 2 carrots); cut them all the same size. I like them on the smaller side.
- 6 cups beef broth (or you can sub vegetable stock, but I like the flavor of the beef)
- 1 28 oz can of diced tomatoes
- 3 fresh bay leaves
- 1 teaspoon italian seasoning
- Salt & Pepper to taste
- Olive oil for browning (drizzle)
- Once your veggies are all chopped up, you’ll want to heat some olive oil in a pot on the stove. Brown your veggies in batches and salt and pepper each batch. You aren’t looking for them to be fully cooked, just get a nice brown color on them.
- Throw the veggies into the slow cooker.
- Pour your beef broth into the pot you browned the veggies in and scrape the bottom to get all the yummy goodness into the broth.
- Meanwhile, dump your diced tomatoes into your slow cooker on top of your veggies.
- Pour the broth on top of the veggies.
- Add the bay leaves and italian seasoning.
- Cook on high for 4 hours or on low for 6-8 hours. Taste the broth about an hour before you intend to serve it and salt and pepper as needed.
Be sure to check out all the Frugal Recipes available on Family Friendly Frugality!
I’ll be linking this recipe up to the Slow Cooker Squad’s Monday Linky!
If you enjoyed this recipe, I’d LOVE if you pinned it!