Ingredients
Vegetables
- 1 each onion, chopped
- 2 each carrots, diced
- 2 each celery stalks, diced
- 3 cloves garlic, minced
- 2 cups diced potatoes
- 1 cup green beans, trimmed and cut into pieces
Liquids and Broth
- 4 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste Adjust seasoning as needed.
Method
Preparation
- In the slow cooker, combine the onion, carrots, celery, garlic, broth, diced tomatoes, thyme, and basil.
- Season with salt and pepper.
- Add the potatoes and green beans.
- Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Taste and adjust seasoning before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 600mgFiber: 10gSugar: 6g
Notes
Serve hot with fresh herbs, sour cream, crusty bread or a salad. Customize with toppings like cheese or croutons. Store leftover soup in an airtight container in the fridge for up to three days or freeze for up to three months.
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