Poppy's Slow Cooker Vegetable Soup Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Peel and chop the carrots, celery, and potatoes into bite-sized pieces.
• STEP 2.In a slow cooker, combine the chopped vegetables, canned tomatoes, drained beans, corn, vegetable broth, and seasonings.
• STEP 3.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender.
• STEP 4.Once the soup is cooked, taste and adjust the seasoning if needed. You can add more salt, pepper, or herbs according to your preference.
• STEP 5.Serve the vegetable soup hot, garnished with fresh herbs if desired. It pairs well with crusty bread or a side salad.

Cooking Tips

• Feel free to customize the vegetables in the soup based on your preference. You can add or substitute with other vegetables like zucchini, bell peppers, or green beans.
• For a thicker soup, you can mash some of the cooked vegetables with a fork or blend a portion of the soup using an immersion blender.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the vegetable soup hot, garnished with fresh herbs if desired. It pairs well with crusty bread or a side salad.