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Slow Cooker Vegetable Soup Recipe

  • 2 cans (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup sun-dried tomato pesto (easy to find in grocery store and the secret ingredient here)
  • 1 parmesan rind (very important)
  • 4 cups vegetable stock
  • 2 cups water
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon rosemary
  • 1 cup chopped fresh basil
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1½ cup white onion, diced
  • 1½ cups squash, diced
  • 1½ cups zucchini, diced
  • 1 cup frozen green beans, thawed
  • 1½ cup sweet white corn
  • 1 cup carrots (I used the carrot chips but you can just dice them if you can’t find the carrot chips)
  • 1¼ cup celery, diced
  • 1½ cups ditalini pasta
  • 8 ounce bag of chopped spinach
  • Finely shredded Mozzarella or Parmesan cheese, for garnish
Slow Cooker Vegetable Soup Recipe

  1. Combine tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, onion, celery, carrots, green beans, corn, garlic, rosemary, oregano, basil and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 8 hours or high for 5 hours.
  2. Add red kidney beans, great northern beans, squash, zucchini, corn and pasta and cook on high heat for an additional 1 hour or until pasta is tender. Stir in the spinach and cook for an additional 5 minutes until heated through. Serve warm topped with mozzarella or parmesan cheese and garlic toasts.

Slow Cooker Vegetable Soup Recipe Slow Cooker Vegetable Soup Recipe Reviewed by kuji hara on 12:53 AM Rating: 5

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