Description
A hearty vegetable soup made in a slow cooker.
Ingredients
Scale
- 2 cups onion (diced (white or yellow))
- 2 teaspoons garlic (minced)
- 2 large carrots (cut into 1/4″ slices)
- 1½ cups cauliflower (chopped into 3/4″ chunks)
- 1½ quarts chicken broth
- 1 small zucchini (sliced and quartered)
- 2 cups shredded cabbage
- 1 28-ounce can Italian stewed tomatoes (crushed)
- 2 cans kidney beans (drained)
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup macaroni pasta
- 1/2 cup Parmesan cheese
Instructions
- In a large 6-8 quart slow cooker, add the onions, garlic, carrots, cauliflower, chicken broth, zucchini, shredded cabbage, tomatoes, beans, dried herbs, salt, and pepper. Stir to combine.
- Cover with a lid and slow cook on high for 3-4 hours, or on low heat for about 6 hours—until the veggies are tender.
- Meanwhile, cook the pasta according to package directions, drain, and add to the soup just before serving.
- Ladle into bowls and garnish with Parmesan cheese before serving. Enjoy!
Notes
- This soup can be adjusted with any vegetables you have on hand.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg