Slow Cooker Vegetable Soup

This Slow Cooker Vegetable Soup recipe is super easy! This is an amazing dump dinner you can make in a crockpot. Vegetarian, gluten-free, dairy-free…with plain homemade goodness. Throw the Slow Cooker Vegetable Soup ingredients in the machine and forget about it until dinner!

Slow Cooker Vegetable Soup

You will need:

• 3 medium sized Yukon gold potatoes (peeled and quartered)
• Approx 3 medium sized carrots (peeled and cut – you will notice in the picture – I just used 2 handfuls of snack carrots)
• 1 leek (tip: I wash, cut, and freeze leeks in reusable bags so that I don’t have to buy them special for soups and stews…I already have them on hand…and just dump them in frozen)
• 2 pieces of celery (same tip: wash, cut, and freeze celery)
• 1 bay leaf (take out after cooking)
• 1 900ml container of chicken broth (can substitute for vegetable broth for vegetarian option)
• 2 cups of water
• salt + pepper + garlic powder to taste

Directions:

1. Wash, peel, and cut vegetables (it’s seriously easier when you use the snack carrots and the leeks & celery from the freezer). Put all vegetables into the slow cooker.
2. Add in broth + water.
3. Season with salt, pepper, garlic powder to taste. Add in bay leaf.
4. Set slow cooker for 8 hours on low for 4 hours on high.
5. When cooked – remove bay leaf. (optional: remove celery if you don’t like it. My family doesn’t particularly like it but it does add nice flavour so I add it during cooking and then remove).
6. With an immersion blender – blend up the soup to creamy (without the dairy!) goodness.
7. Done.

Pairs well with baguette or gluten-free bread.  It also freezes really well.

This easy slow cooker recipe is quickly becoming one of my go-tos…simply because it is so full of vegetables and so simple to make.

You might also like to read 🙂

HOW TO DRY COOK CHICKEN IN THE SLOW COOKER

SLOW COOKER MAC N’ CHEESE

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