Fall is coming and I am going to start posting more soup recipes. Starting with this Chunky Vegetable Soup. I made this in the slow cooker and it couldn’t have been easier!
I used the slow cooker instead of the pressure cooker because this makes a big batch. I didn’t think I could fit the whole thing in my pressure cooker.
I love using the slow cooker because the soup can cook even while you are not home. In fact, when we made this, we left the house for most of the day and came home to a delicious smell. It was making my mouth water.
As it’s written, this healthy soup recipe is vegan, gluten free, paleo and oil free. If you wanted to make it more hearty, I think adding kidney beans or brown lentils may be nice additions.
We shot a short video for this recipe. You can view it below. For more videos, you can subscribe to my You Tube Channel.
Chunky Vegetable Soup
Chunky Vegetable Soup
A super simple soup to warm you up this fall. Easily made in the slow cooker!
Ingredients
- 4 cups vegetable broth
- 3 cups diced tomatoes
- 1 sweet onion, diced
- 3 celery stalks, chopped
- 3-4 carrots, chopped
- 1 sweet potato, peeled and chopped
- 1 cup green beans, halved
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp dried parsley
- 1 bay leaf
- Sea salt to taste
Instructions
- Place all ingredients in a slow cooker.
- Cover and turn on high.
- Cook for 3-5 hours, or until the vegetables are soft.
Recipe Notes
This should last a week in the fridge and up to 6 months in the freezer. Enjoy!
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