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Crockpot Meatless Vegetable Soup

Course: Crockpot
Cuisine: American
Author: Catherine's Plates

Equipment

  • Crockpot/Slow Cooker

Ingredients

  • 2 large potatoes cut into bite size pieces (I used russets)
  • 3 medium carrots, peeled and cut into bite size pieces
  • 2 celery stalks, sliced thin
  • 1 medium onion, cut into large pieces
  • 1 can peas (or frozen) drained
  • 1 can corn drained or frozen
  • 1 (14oz) can diced tomatoes
  • 1 (14oz) can green beans drained or frozen
  • 6 cups vegetable broth (I used 6 tsp of "Better Than Bullion" Vegetable flavor with 6 cups of water for a rich flavor
  • salt & pepper if needed
  • 1-2 zucchini, diced in bite size pieces

Instructions

  • What's great about this soup is you can put many varieties of vegetables from your refrigerator crisper drawers, pantry or freezer. Have fun and enjoy.
  • In crockpot place potatoes, carrots, celery, onions, zucchini, peas, green beans, corn, dice tomatoes, salt, pepper, and vegetable broth. Mix well.
  • Place lid on crockpot and cook for 2-3 hours on high or 4-6 hours on low until all vegetables are tender and cooked through. Enjoy.