Slow Cooker Beyond Easy Veggie Soup

Slow Cooker Beyond Easy Veggie Soup

Some days I only have 10 minutes  to start some in the slow cooker before I rush off to work. This is a soup that you can make no matter what veggies you have on hand. I also keep a few bags of frozen veggies that I can use in a pinch. After all, a healthy soup is better than any take out you can find!

Make it Asian style with a little soy sauce and fresh grated ginger. You can even top off your creation with a little sesame oil before serving.

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You can serve it as a chunky soup or purée if you want a creamy soup. Add in parsnips, potato, or cauliflower if you want to make it look like a cream soup with none of the fat or calories!

Try a few of these combos:

  • sweet potato and ginger
  • curried cauliflower carrot
  • chunky Mexican chowder
  • celery root and pear
  • parsnip and apple
  • and of course mixed veg soup with diced tomatoes


Slow Cooker Beyond Easy Veggie Soup ( gluten-free)

Prep time: 

Cook time: 

Total time: 

  • About 4 - 6 cups mixed veggies (can be fresh or frozen), chopped
  • 1 clove garlic, minced
  • 6 cups veggie broth or filtered water
  • your favorite herbs and spices
  • salt and pepper to taste
The night before:
  1. Wash and cut up any fresh veggies you are using.
In the morning:
  1. Put everything in the slow cooker and cook on low for 8 hours.
minutes before serving:
  1. Add green peas or other quick cooking veggies now. This is also the time to add any pre-cooked grains or pasta you may want to throw in.
This is a soup that can wear many hats. Season it to go with your main dish, add fresh herbs  in the last 30 minutes, it's the perfect blank canvas.


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