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Slow Cooker Vegetable Soup

Ingredients
  Frozen mixed vegetables 2 Pound
  Stock 2 Cup (32 tbs) (chicken, turkey or vegetable stock)
  Bay leaves 2 (fresh)
  Oregano 2 Teaspoon (Greek or regular)
  Dry thyme 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  No salt seasoning 2 Tablespoon
  Salt 1 Teaspoon
  Pasta sauce 740 Milliliter
  Water 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), finely grated
  Lemon 1⁄2 , slice
Directions

GETTING READY
1. In Crockpot, add mixed vegetables, stock, oregano, and bay leaves.
2. Drop thyme, black pepper, no salt seasoning, salt, and pasta sauce in it.
3. Pour water in the pasta sauce jar. With spoon scrape off all the sauce sticking on the wall, and pour it into the pot.
4. Add 3 cloves of freshly grated garlic, and cover the pot with lid.

MAKING
5. Turn the cooker to high setting, and cook for 6 hours.
6. After 6 hours, turn off the heat, and add the last grated garlic clove in it. Mix well.
7. Drop a couple of lemon slices, and give it a good stir.

SERVING
8. Serve slow cooker vegetable soup hot.

TIPS
You can also use fresh thyme leaves, but dry ones taste better.
Add more water to cover ¾ of the slow cooker pot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Preparation Time: 
15 Minutes
Cook Time: 
360 Minutes
Ready In: 
375 Minutes
Servings: 
4

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