Crockpot Harvest Vegetable Soup
This Crockpot Harvest Vegetable Soup involves slow cooking a variety of seasonal vegetables, herbs, and broth to create a hearty, tender, and flavor-rich soup. The ingredients soften and meld together during simmering, resulting in a thick, colorful mixture with a comforting aroma and appealing texture.
Equipment
- Slow cooker
- Chopping knife
Ingredients
- 4 cups mixed seasonal vegetables (such as carrots, sweet potatoes, parsnips) diced
- 1 cup chopped onion
- 3 cloves garlic cloves minced
- 2 cups vegetable broth or combined with water
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 pinch salt or to taste
Instructions
- Chop the seasonal vegetables into uniform dice, about 1-inch pieces, and peel and mince the garlic cloves. Prepare the onion by chopping it finely.
- Add the diced vegetables and chopped onion into the slow cooker, spreading them out evenly.
- Sprinkle the minced garlic over the top, followed by dried thyme, black pepper, and a pinch of salt to enhance the flavors.
- Pour the vegetable broth over the ingredients, ensuring that the vegetables are mostly submerged in liquid.
- Cover the slow cooker with its lid and set it to low. Let the soup simmer gently for about 6 hours, during which the vegetables will soften, and flavors will meld into a hearty, fragrant broth.
- Once the cooking time is up, open the lid and gently stir the soup, observing the vibrant colors and tender textures of the vegetables.
- Ladle the hot harvest vegetable soup into bowls and serve immediately to enjoy the comforting, colorful, and thickened mixture.
