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Introduction
Crock Pot Vegetable Soup is a wholesome, comforting, and nutrient-packed dish perfect for any time of the year. Made with a colorful array of vegetables and slow-cooked to develop deep flavors, this soup is the ultimate go-to for busy days or cozy nights in. It’s budget-friendly, customizable, and satisfying—without being heavy.
Origin and Cultural Significance
Vegetable soup has long been a staple in various cultures across the globe, symbolizing nourishment and resourcefulness. In America, slow-cooker versions became popular during the late 20th century with the rise of crockpot cooking, reflecting a growing demand for convenient, set-it-and-forget-it meals. This recipe embodies the blend of rustic, homey tradition and modern-day practicality.
Ingredients Quantity
- 4 cups (950 ml) vegetable broth (or low-sodium broth)
- 2 cups (475 ml) water
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced (Yukon Gold or Russet work well)
- 1 (15 oz / 425 g) can diced tomatoes, undrained
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (frozen or canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for richness)
Optional Additions
- 1 zucchini or squash, diced
- 1 cup cabbage, chopped
- 1 (15 oz) can kidney beans or chickpeas, drained and rinsed
- ½ teaspoon smoked paprika – adds a warming depth
- ¼ teaspoon crushed red pepper flakes – for subtle heat
- Fresh herbs like parsley, dill, or basil added before serving
- Parmesan rind added during cooking for savory depth (remove before serving)
Tips for Success
- Chop vegetables uniformly for even cooking.
- Layer hard vegetables like potatoes and carrots on the bottom of the crockpot to ensure they cook through.
- Avoid overcooking delicate vegetables like peas or zucchini—add them in the last hour.
- Taste and adjust seasoning at the end, as flavors can mellow during slow cooking.
- Store leftovers in individual containers for easy grab-and-go meals.
Instructions
- Prepare vegetables: Wash, peel, and chop all your vegetables as needed.
- Layer ingredients: In a 6-quart crockpot, add olive oil (if using), then layer carrots, potatoes, celery, onion, garlic, green beans, corn, peas, and tomatoes.
- Add liquids and seasoning: Pour in vegetable broth and water. Add thyme, basil, oregano, salt, and pepper.
- Cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
- Taste and adjust: Add more salt, pepper, or herbs to your liking before serving.
- Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Description
This vibrant vegetable soup is as flavorful as it is nourishing. Each spoonful delivers tender veggies in a savory, herb-scented broth that soothes and satisfies. With its rainbow of ingredients and comforting aroma, it’s a bowl of pure goodness that feels like a warm hug.
Nutritional Information (Estimated per serving, based on 6 servings)
- Calories: 150
- Protein: 4g
- Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Sugar: 6g
- Sodium: 550mg
- Vitamin A: 120% DV
- Vitamin C: 30% DV
- Iron: 10% DV
Conclusion
Crock Pot Vegetable Soup is a nourishing classic that offers warmth, ease, and endless versatility. It’s the kind of recipe that invites creativity—perfect for using up what’s on hand, and even better the next day. Whether enjoyed as a light meal or a hearty starter, it’s sure to become a comfort-food favorite.
Recommendation
Pair it with crusty whole-grain bread, a grilled cheese sandwich, or a side salad for a complete meal. It freezes beautifully, so make a big batch and portion it for future lunches or lazy-day dinners.
Embracing Healthful Indulgence
This soup lets you indulge in comfort without compromise. Packed with fiber, vitamins, and plant-based goodness, it supports digestion, immunity, and energy. To enhance its nourishing qualities, toss in legumes or whole grains like quinoa or barley. Drizzle with a touch of olive oil or swirl in Greek yogurt for a creamy finish without the extra heaviness.
Let me know if you’d like a spicy version, a creamy twist, or a printable version!