Slow cooker vegetable soup
Discover the Slow Cooker Vegetable Soup! Packed with hearty carrots, celery, onions, potatoes, and sweet potatoes, enhanced by aromatic rosemary and garlic. This comforting soup blends beef broth, canned tomatoes, nutritious pearl barley, zucchini, and a touch of lemon juice, topped with fresh parsley. Perfect for a satisfying and flavorful meal!
Cook time 360 min
Prep time 20 min
Ingredients:
2 carrots1 stalk celery
1 onion
2 potatoes
1.50 sweet potatos
2 garlic cloves
1 tbsp rosemary
2 cups beef broth
1 can canned tomatoes
1/3 cup pearl barley
1 large zucchini
1 tbsp lemon juice
1/4 cup fresh parsley
Discover the comfort of the Slow Cooker Vegetable Soup, a nourishing and flavorful dish perfect for any season. Packed with a variety of hearty vegetables, savory beef broth, and aromatic herbs, this vegetable soup is sure to become a staple in your culinary repertoire. Ideal for busy days, this slow cooker recipe requires minimal effort, allowing you to enjoy a wholesome, homemade meal with ease.
Instructions:
- Peel and dice the carrots, potatoes, and sweet potatoes.
- Slice the celery stalk and chop the onion.
- Mince the garlic cloves.
- Dice the zucchini.
- Arrange the diced carrots, celery, onion, potatoes, sweet potatoes, minced garlic, and rosemary at the bottom of your slow cooker.
- Pour in the beef broth and canned tomatoes, ensuring that the vegetables are well covered with the liquid.
- Stir in the pearl barley until it is properly mixed with the vegetables and liquid.
- Cover the slow cooker with its lid.
- Set your slow cooker to low heat and cook for 7-8 hours or until the vegetables and barley are tender.
- Alternatively, you can set it to high heat and cook for 4-5 hours.
- Once cooking is complete, stir in the diced zucchini and cook on high for an additional 30 minutes, or until the zucchini is tender.
- Add the lemon juice and stir well to combine.
- Taste the soup and add salt and pepper to your preference.
- Stir in the chopped fresh parsley just before serving for a burst of color and flavor.
- Ladle the warm, hearty vegetable soup into bowls and enjoy with crusty bread if desired.
Tips:
- Chop all vegetables into uniform sizes to ensure even cooking.
- For a richer flavor, sauté the onions, garlic, celery, and carrots in a pan before adding them to the slow cooker.
- If you prefer a thicker soup, slightly mash some of the potatoes and sweet potatoes after cooking.
- Feel free to substitute any of the vegetables with your favorites, such as adding spinach or kale for more greens.
- Use low-sodium beef broth if you're watching your sodium intake.
- Add the fresh parsley and lemon juice at the very end of cooking to maintain their bright flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months for a quick and healthy meal option.
With minimal prep work and a wealth of flavors, the Slow Cooker Vegetable Soup is a convenient and delicious choice for any meal. The tenderness of the vegetables and the infusion of rich herbs make each spoonful a delightful experience. Whether you’re seeking a comforting meal on a chilly day or a nutritious dish to share with family and friends, this soup is undeniably satisfying. Enjoy the warmth and goodness in every bite, and don’t forget to add your personal touch for an extra special finish.
Nutrition per serving
6 ServingsCalories 190kcal
Protein 6g
Carbohydrates 40g
Fiber 8g
Sugar 9g
Fat 0.86g
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