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Slow-cooker harvest vegetable soup with beans
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Slow-Cooker Harvest Vegetable Soup with Beans
This is a delicious fresh-tasting soup that uses vegetables you may still have growing in your garden. Even if you don't, buy some and make this soup anyway! Home-grown or not, the fresh vegetables give this soup a rich taste. I still have lots of cherry tomatoes and I was happy to dump 2 cups of them into this soup.
And I am very proud of my carrots. This was the first year I have ever grown carrots and I am happy to report that they grew! I really had my doubts. The seeds are so tiny. But they grew like regular carrots -- and taste much more intense - sharp and sweet. They keep their fresh taste, along with the tomatoes, zucchini and basil (yes, I still have lots of fresh basil), and they hold up well even after 10 hours of cooking.
I used dried beans because the long cooking time is perfect and the taste is wonderful.
Adapted from A Year of Slow Cooking, but using some different vegetables and excluding pasta.
- Chicken or Vegetable broth - 4 cups
- Tomato Sauce - 1 cup
- Water - 1 cup
- Onion - 1. chopped medium
- Zucchini - 4 small, cut into 1/8 inch rounds
- Corn - 2 cups (I used fresh, uncooked off the cob but frozen would work)
- Cherry Tomatoes - 2 cups (or chopped regular tomatoes)
- White Beans - 1/3 cup (I used great northern; you could used canned, drained)
- Carrots - 1 cup, sliced
- Oregano - 1 tsp. dried or fresh
- Basil - 2 Tblsps., fresh or dried
- Salt and pepper to taste.
- Place all of the ingredients in the Crock-Pot and mix well.
- Cover and cook on low for 8-12 hours.
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