Slow Cooker Pumpkin Vegetable Soup
"This is a very forgiving recipe -- you can pretty much throw together whatever vegetables you have on hand. It's the pumpkin that makes it special."
- Ready In:
- 5hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 onion, diced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 quart vegetable broth
- 4 ounces tomato paste
- 15 ounces pumpkin
- 15 ounces peas
- 2 cups frozen green beans
- 15 ounces corn
- 1 cup frozen carrots
- salt and pepper
- thyme and rosemary
directions
- Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.
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Reviews
-
Used some homemade vegetable broth for this soup, along with fresh green beans & carrots (of all the vegetables I don't care for frozen, green beans & carrots top the list!) & then, following the recipe, we had a delicious vegetable soup that was shared with my son & DIL (both vegetarians in their own right)! Very satisfying! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
