When the weather is crumby and everyone in your house is not feeling well, soup is my go to for helping us get through a tough day. One of our favorite soups we like to make is vegetable soup.
Vegetable soup is a great soup to throw together when you have vegetables that are needing to be used before they end up in the trash or garbage disposal. I recently took my family on a business trip and when I returned, I saw my veggies were looking a little less fresh. I quickly peeled and chopped them and threw them in the crock-pot. Super easy, super quick, tasty, and healthy.
The following is the recipe I have used for our own family vegetable soup. The best thing about this soup is that you can adapt it to fit what your family loves. Try adding different vegetables, different stock, seasonings, or even your favorite vegan/gluten free meat.
I love to use fresh whenever I can, however if you have frozen vegetables, they will work well for this recipe too. The best part of it all is being able to spend the time with my littles in the kitchen. Since they helped me chop the vegetables, they wanted to eat it because they “made it.” Get your kids involved. If you don’t like them using a knife, let them pour the veggies into the crock-pot. Fun for everyone.
Good Ole Vegetable Soup
- 2 cups carrots chopped, organic
- 1 1/2 cups greenbeans chopped, organic
- 1 1/2 cups peas frozen, organic
- 1 cup corn frozen, organic
- 2 med potatoes organic
- 1 bay leaf organic, dried
- 1 tsp sweet basil fresh, minced, organic
- 1 tsp rosemary fresh, minced, organic
- 1 tsp Thyme dried, organic
- 1 24oz can diced tomatoes drained, organic
- 4 cups vegetable broth organic
- 2 Tbs. olive oil organic
- 1 sm-med zucchini organic
- Place olive oil in bottom of crock-pot. Chop all vegetables and place in crock-pot. Add frozen vegetables and tomatoes. Stir in spices and turn crockpot on high.
- Cook in crock-pot on high for 4-6 hours.