Slow Cooker Vegetable Soup
This Slow Cooker Vegetable Soup is filled to the brim with vegetables from the garden! Hearty, filling, and very healthy.
Ingredients
- 1 red pepper, diced
- 2 carrots, sliced
- 1 14.5-oz can diced tomatoes
- 1 cup diced russet potato
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp parsley, chopped
Instructions
- In a slow cooker combine together red pepper, carrot, diced tomato, diced potatoes, onion, garlic, vegetable stock, bay leaf, oregano, basil, salt, and pepper. Cook on low for 6 hours. Sprinkle with parsley before serving.
Notes
If you want to make this soup quick, use frozen vegetables in place of fresh.
You can cook this soup on low for 6 hours or high for 3.
