Easy Crock Pot Vegetable Soup The Blond Cook Stovetop instructions. to a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat. add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. add the carrot and celery, stirring to combine. cook an additional 5 minutes until softened. Heat about 1 tablespoon of olive oil in a large pot over medium high heat. add the onions, carrots, and celery and sauté 4 minutes. add the garlic and sauté 1 more minute. stir in broth, tomatoes, potatoes, zucchini, tomato paste, parsley, bay leaves, thyme, salt and pepper. bring to a boil, then add green beans.
Easy Crock Pot Vegetable Soup The Blond Cook With little effort, your family can enjoy slow cooker vegetable soup recipe. toss everything into the crockpot for a hearty soup that is packed with flavor. prep time 10 mins. cook time 6 hrs. total time 6 hrs 10 mins. servings 6. cuisine american. course soup. calories 165. In a large pan over medium heat, add olive oil, onions, and celery. cook until onions are translucent. add in minced garlic for about 30 seconds and remove from heat. place all veggies in a large crockpot. cover with vegetable broth. add 2 bay leaves on top and add salt, pepper, dried basil, and oregano. Cover and cook on high heat for 6 to 7 hours, or until potatoes are tender. during the last 30 minutes of cook time, add drained canned vegetables and stir to combine. cover and cook until vegetables are heated through. remove and discard bay leaves. season with additional salt and pepper, if desired. Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, italian seasoning, and garlic powder in a 6 quart or larger slow cooker crock. add the tomato purée and vegetable broth. season with salt and black pepper, to taste, and stir to combine. cover and cook on high for 4 hours or on low for 8 hours.
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