Description
A nutritious and warming soup filled with fall vegetables, perfect for chilly days and made easy with a crockpot.
Ingredients
- 2 cups chopped root vegetables (carrots, potatoes, parsnips)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup green beans, trimmed and chopped
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
Instructions
- In a crockpot, combine all the chopped root vegetables, onion, garlic, and broth.
- Add thyme, rosemary, salt, and pepper, stirring to combine.
- Cover and cook on low for 360-480 minutes or on high for 240-300 minutes.
- About 30 minutes before serving, add green beans, corn, and diced tomatoes.
- Stir well and allow to cook until all vegetables are tender.
- Serve warm and enjoy your nourishing fall meal!
Notes
Feel free to swap in your favorite vegetables, adjust seasonings to taste, and for a thicker soup, blend a portion after cooking.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American