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Simple Vegetable Soup

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Ingredients
  Chopped leeks 3 Cup (48 tbs) (White And Light Green Part Only, About 2 Medium Leeks)
  Diced carrots 2 Cup (32 tbs) (About 3 Large)
  Diced zucchini 3 Cup (48 tbs), unpeeled (About 2 1/2 Medium)
  Canned vegetable broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Plum tomatoes 3 , chopped
Directions

1. In a 3 1/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the vegetables are tender.
3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable

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