Fall is coming and I am going to start posting more soup recipes. Starting with this Chunky Vegetable Soup. I made this in the slow cooker and it couldn’t have been easier! I used the slow cooker instead of the pressure cooker because this makes a big batch. I didn’t think I could fit the whole thing in my pressure cooker.
I love using the slow cooker because the soup can cook even while you are not home. In fact, when we made this, we left the house for most of the day and came home to a delicious smell. It was making my mouth water.
As it’s written, this healthy soup recipe is vegan, gluten free, paleo and oil free. If you wanted to make it more hearty, I think adding kidney beans or brown lentils may be nice additions.
Chunky Vegetable Soup
Melissa King
Yields 6-7 Servings
Chunky Vegetable Soup
A super simple soup to warm you up this fall. Easily made in the slow cooker!
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
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Ingredients
4 cups vegetable broth
3 cups diced tomatoes
1 sweet onion, diced
3 celery stalks, chopped
3-4 carrots, chopped
1 sweet potato, peeled and chopped
1 cup green beans, halved
1 bell pepper, chopped
3 cloves garlic, minced
2 tsp dried parsley
Sea salt to taste
Instructions
Place all ingredients in a slow cooker.
Cover and turn on high.
Cook for 3-5 hours, or until the vegetables are soft.
Cuisine: Vegan, Gluten Free, Paleo | Recipe Type: Soup
Notes
This should last a week in the fridge and up to 6 months in the freezer. Enjoy!
6.6.16
http://mywholefoodlife.com/2016/10/05/chunky-vegetable-soup/
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