Slow Cooker Vegetable Soup

Minestrone soup in a pan on a light table, top view. Italian soup with pasta and seasonal vegetables. Delicious vegetarian food concept. Flat lay

Serves: 8 | Prep time: 20 minutes | Cook time: 10 hours

Ingredients:

  • 1 1/2 tsp. fresh rosemary 
  • 1 1/2 tsp. fresh thyme
  • 1 1/2 tsp. fresh oregano 
  • 1 Tbsp. fresh basil 
  • 2 qt. (2l) vegetable stock 
  • 2 lb. tomatoes, peeled and chopped 
  • 3 carrots, peeled, sliced 
  • 2 stalks celery, sliced 
  • 1.5 lb. red potatoes, peeled and cubed 
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced 
  • 1 Tbsp. sugar 
  • 2 tsp. salt, or to taste 
  • 1/2 tsp. pepper
  • 2 bay leaves 
  • 250g of corn 
  • 1 courgette, sliced and quartered 
  • 135g of peas 
  • 250g of green beans 
  • 65g uncooked pasta

Instructions:

  1. Combine broth, tomatoes, carrots, celery, potatoes, onion, thyme, garlic, sugar, salt, pepper, herbs and bay leaf in a large crock pot. Stir well. Cover and cook on low in the crock pot for 7-8 hours.
  2. Add corn, courgette, peas and green beans. Stir well, cover and continue cooking on high for 90 minutes.
  3. Add the pasta, cover and cook for another 30 minutes. Remove the bay leaf and serve.

Recipe Credit: Linda Seyller-Dolder