Slow Cooker Vegetable Soup



One of the first things I want to make when the weather starts cooling off is soup. I always envision curling up on the couch with a big bowl, some bread to dunk into it, and a cozy blanket. Because this is real life, that almost never happens. But I can dream right? Regardless of where or how you eat it, soup is comforting.

I affectionately refer to this one from time to time as “leftover soup” because you really can throw any bits and pieces of vegetables you have left at the end the week into it. Same goes with any meat you may have. Chicken, hamburger, or sausage would all be a welcomed addition. In fact, it’s what I did for this batch. This recipe is great for making when you have people over because it’s done in the slow cooker, can be stretched to feed many with minimal extra work, and is incredibly frugal.

Here’s How You Do It

4 Cups Beef Stock
4 Cups Chicken Stock
1 Large Onion Diced
2 Bags Mixed Frozen Vegetables
1 Can Diced Tomatoes (with the juice)
1 Can Tomato Paste
Salt and Pepper to taste.

Optional:
¼ Head Chopped Cabbage
Cooked Meat of Choice

*I added cooked ground turkey and browned kielbasa that I had leftover in the freezer.

The combination of beef and chicken stock gives it a heartier flavor.  Feel free to use one or the other or even vegetable stock. The vegetables in this are flexible, use what you have and use what your family loves. Tomato paste is concentrated and adds a slightly meaty taste and body to the soup. Don’t skip it!




Add all of your ingredients to the slow cooker and give it a stir.
Cook on high for 4-5 hours or low 6-8.





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