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Two cups of cooked quinoa or brown rice add great texture to this vegetable soup.A pound of ground beef or ground turkey is also super tasty in this soup recipe! Try adding some shredded rotisserie chicken for a quick protein punch.I think this soup is filling with all of the hearty vegetables, but if you’re feeding a crowd (or just a starving family), you can add a few extras to make this even more substantial. Stir in the peas, corn, parsley, and lemon for about 15 minutes before serving so they warm through.ĭutch ovens and slow cookers are different but are also sometimes interchangeable, check out my Dutch oven vs Slow cooker guide for more information. Cook on low for 6 hours or on high for 3 hours. Next, add all of the ingredients except the corn, peas, parsley, and lemon. Add the cooked onion, celery, carrots, and garlic to the bottom of the crockpot. Yes! To make this in the slow cooker, follow steps 1 and 2 above. Can You Make Vegetable Soup in a Slow Cooker? Vegetable Brush: I like to use a rough brush or vegetable scrubber for potatoes and carrots to make sure they are completely clean before using them in my recipe. You can also peel your potatoes in this recipe if you’d like. Vegetable Peeler: A quality vegetable peeler makes peeling carrots quick and easy. This tool is also what I use to grate garlic into the soup.

There is something so flavorful in the lemon rind that adds another dimension of flavor.

I like my enameled cast iron dutch oven for big batches of hearty vegetable soup.Ĭitrus Zester/Microplane: I love adding lemon zest along with the juice to my soups. Soup Pot: A big, sturdy soup pot is best for this recipe. Once the vegetables are all to your desired doneness, add some chopped parsley and a few squeezes of fresh lemon juice. Bring the soup back to a simmer and cook for another 5 minutes. Reduce to a simmer, cover, and cook for about 25 minutes. Pour in the vegetable broth and the tomatoes with the juice from the can. Step 4 – Stir In the Tomatoes, Broth, and Green Beans You could also add a bit more salt in this stage to make sure the potatoes have enough flavor. I like to add the potatoes and cook for a bit before adding the rest of the soup ingredients so that I know they’ll be cooked through. Stir in the potatoes and cook until they start to become tender. Add the garlic and saute for another 30 seconds. Sauté until the onion is translucent and celery is tender. Get a soup pot heated over medium heat and melt 3 tablespoons of butter.Īdd the onion, carrots, and celery and season with salt and pepper. Set everything aside and get ready to make some delicious soup! Step 2 – Sauté the Flavor Veggies Mince the garlic or peel it so you can grate it into the pot later.Chop the celery into ½-inch thick slices.

Peel the carrots and chop them into ½-inch thick rounds.

You’ll want to prepare all of your vegetables before getting the soup started to make for an easy cooking process: Here’s everything you need to know to make this hearty vegetable soup from scratch. There are no fixed rules in soup making! Instructions However, if you’re looking for a quick dump-and-simmer vegetable soup recipe and aren’t too worried about the vegetable texture, go ahead and add all your veggies at once. Potatoes take longer to cook than frozen peas, so I like to add the vegetables that take the longest first and add the smaller veggies at the very end, so they only warm through without getting mushy. The easiest way to avoid mushy vegetables in homemade vegetable soup is to cook the ingredients in steps.

5 Can You Make Vegetable Soup in a Slow Cooker?.

3.6 Step 6 – Finish with Parsley and Lemon.

3.5 Step 5 – Add the Smaller Vegetables.

3.4 Step 4 – Stir In the Tomatoes, Broth, and Green Beans.

3.1 Step 1 – Wash and Prepare the Vegetables.