Slow Cooker Vegetable Soup

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READY IN: 6hrs 40mins
Recipe by Irmgard

A good, hearty vegetable soup that can be prepared the night before and put to cook before you leave the house in the morning. Excellent topped with parmesan cheese.

Ingredients Nutrition

Directions

  1. In a 6 quart slow cooker, combine the onion, carrots, celery, garlic, bay leaves, oregano and salt.
  2. Add the tomatoes, stock, water, ham and kidney beans.
  3. Cover and cook on low until the vegetables are tender, about 6 hours.
  4. Add the green pepper, zucchini, corn and cooked pasta (if using).
  5. Cover and cook on high until the vegetables are tender crisp, about 20 minutes.
  6. Discard the bay leaves and stir in the parsley.

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