• Payton Pinsky

Hearty Vegetable Soup | Vegan Crockpot Recipes


What better way to warm up this fall, than stuffing your face full of nutrient rich soup? Using the crockpot is by far my favorite way to make soup. Letting the flavors simmer together for hours truly makes a difference for the taste buds. This dish can easily be made on the stovetop with all the same ingredients, in case you don't have a crockpot or are short on time. Let's get cooking!


Ingredients: 2 Russet Potatoes

2 Medium Carrots

1 Yellow Onion

1 Large Celery Stalk

1 Cup Frozen Corn

1 14oz Can Green Beans

1 14oz Can Diced Tomatoes with Juice

3 - 3 1/2 Cups Vegetable Broth

1/2 Box Cooked Pasta Noodles

2 Bay Leafs

2 1/2 Tbs Minced Garlic

Garlic Salt

Pepper

Italian Seasoning

  1. Peel and dice your tomatoes and carrots and add them to your crockpot on HIGH heat. Add in your diced onion, celery, green beans, and can of tomatoes.

  2. Add in vegetable broth, just enough to cover all your vegetables. Add in seasonings and mix well. Cover and cook for 2 1/2 hours.

  3. Check tenderness of potatoes and carrots. A fork should easily press through them. If not ready after 2 1/2 hours, continue to cook in increments of 30 minutes.

  4. Once done, remove your bay leaves and mix in your cooked pasta noodles. This will make about 6 servings, and can be frozen for later use. Enjoy!

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