Table of Contents
Introduction
Like a warm, comforting bowl of soup at the hands of a change in seasons and dipping into cooler temperatures, something like that is finally here. Maybe nothing is easier or more fulfilling to cook than putting together a delicious meal in a crockpot. Prep time is almost zero, and flavors get to meld together throughout the day so crockpot vegetable soup is the favorite of many families. In this article, we will find what are the benefits of cooking with a crockpot, make a simple yet healthy recipe, and some tips on how to adapt.
Why Choose Crockpot Vegetable Soup?
Indeed, crockpot cooking is that simple and hassle-free for a busy person and household. Just set it, forget it, and then preoccupy yourself with other things as you let the meal cook perfectly in the crockpot.
Nutritional Benefits
Maybe it’s the most comforting and nutritious food ever, but vegetable soup is a good source of vitamins and minerals and fresh vegetables and fiber wholesomeness for any meal. There are several ways vegetable soup is helpful. Some of the main benefits of vegetable soup include the following.
- Good Amount of Fiber: Many vegetables are rich in fiber.
- Low in Calories: Vegetable soup hardly contains many calories which are afferent to most soups.
- High in Antioxidants: Once more, the majority of these vegetables are rich in antioxidants, except beets, carrots, and turnips. There is a very high antioxidant content in both carrots and tomatoes. They reduce all types of body inflammation and thus enable someone to live a healthy life.
Versatility and Customization
Another awesome way to enjoy this crockpot vegetable soup is its flexibility in the recipe. It could easily change in a snap depending on what diet preference, seasonality, or what’s readily available. If you are a vegetarian, a vegan, or even someone wanting to eat more plant-based meals, then surely this soup is for everyone.
Essential Ingredients for Crockpot Vegetable Soup
In making a flavorful crockpot vegetable soup, you’d need the following:
Fresh Vegetables
This will provide a variety of flavors, textures, and colors. Here’s just a short list of some vegetables you can add in:
- Carrots: Add just a little sweetness and crunch.
- Celery: Not bad for depth of flavor and crunch.
- Potatoes: Yukon Gold or Russet to add hearty “heft” to the dish.
- Green Beans: Add fresh color and texture if using frozen.
- Bell Peppers: Add vibrant color, and sweetness.
- Onions and Garlic: The backbone of your flavor.
Herbs and Spices
- Dried Thyme: Pungent, slightly sweet, earthy, good on vegetables.
- Basil: Sweet, just a hint, or Italian in origin.
- Oregano: Good, classic herb, warming and richening.
- Bay Leaves: Will blend flavors; should be removed before serving.
- Salt and Pepper: Use it to add depth to all the flavors.
Broth or Stock
- Vegetable Broth: Use Vegetable Broth if that is what you want strictly vegetarian.
- Chicken Broth: Use Chicken broth to give the full depth as well as the rich taste to your soup.
Optional Add-ins
- Beans: You can use Kidney beans, black beans, or chickpeas for added protein and fiber.
- Lentils: What a great legume for a source of protein and cooks very well in soup.
- Whole grain pasta or rice: Can add some bulk to the soup.
Step-by-Step Guide to Making Crockpot Vegetable Soup
Prep Work
Chop up all the vegetables so they’re pretty similar in cooking time. Here is the start of getting ready:
- Carrots: peel and chop into round or half moons.
- Celery: Wash, and chop into small pieces.
- Potatoes: Peel as needed, and chop into small cubes.
- Green Beans: cut off both ends, chop to 1 inch.
- Bell Peppers: de-seed and de-stem, chop.
- Onions and Garlic: Chop them fine so they can extract their flavors fully.
Cooking Instructions
- Layering Ingredients: The harder vegetables that you will slice down, layer those in your crockpot. Those would easily be cooked and get very soft with them. Continue your layers of the softer ones like bell peppers and zucchini.
- Adding Broth: Put vegetable or chicken broth in your crockpot just to cover your vegetables. Depending on the size of your crockpot, that will be about 4-6 cups.
- Seasoning: Add herbs and spices, and beans or lentils if you use them. Now stir everything together to make sure everything gets well combined. Season to taste here.
Setting the Temperature
- High: Cook on high for about 4 hours
- Low: On low, it will be ready in 6 to 8 hours.
The longer you cook, the more lengthy the flavors are going to be in getting married and melding into a good, satisfying meal.
Finishing Touches
Taste and season to taste, or squeeze over some fresh lemon juice to revive it. Season with salt to taste until the flavors penetrate. If you’re using leafy greens, such as spinach, fold those in at the end so they have just enough time to wilt slightly.
Serve hot, garnished with fresh herbs, and topped with grated cheese or a dollop of sour cream if you like. You may even be tempted to serve with crusty bread for a very filling meal.
Check Out: Best Vegetable Soup: A Hearty Recipe for All.
Tips for Perfecting Your Crockpot Vegetable Soup
Ingredient Substitutions
Don’t be limited by the ingredients here. Use up what you have on hand. Here are a few you might consider:
- Add in some zucchini or butternut squash for that sweetness and crunch.
- Add diced canned tomatoes or fresh tomatoes for your acidity input.
- Frozen peas will give that pop of color and sweetness to the dish
Storing and Reheating Leftovers
Refrigerate the crockpot vegetable soup for about 3-5 days. Cool completely and refrigerate in an airtight container. Then heat just enough water on the stovetop or in the microwave to warm through and thin a bit if desired.
Customizing Flavors
Some flavor: herbs like cumin, smoked paprika, or a pinch of soy sauce to bring in umami. But cans of diced tomatoes can be added so it is a little bit more acidic or splashes of balsamic vinegar for a deeper taste.
Serving Suggestions for Crockpot Vegetable Soup
- Crusty Bread: Have a warm baguette or artisan bread on hand, in case your guests want to break bread- great served simply so it can be a dippable good.
- Salads: A simple green salad with vinaigrette is one way to go. Freshness is limitless.
- Cheese and Crackers: This is an easy option to serve with a cheese platter for just a bit more of a filling meal.
Conclusion
Garnish with chopped fresh herbs, if desired. Serve topped with grated parmesan cheese or drizzled with olive oil at the end.
Crockpot vegetable soup is one of those beautiful dishes prepared using less work but a lot of flavors. It can be prepared way in advance, therefore, the best dish for chilly evenings- so let all ingredients melt beautifully while you get on with your day. So dig out that crockpot and taste this bowl of comfort goodness that also warms the body and soul.
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FAQs
Can I use frozen vegetables in crockpot vegetable soup?
Absolutely! Frozen veggies are fabulous time savers and can be used in place of fresh. Note they will probably be more watery and will throw off the balance in your broth. Of course, you can just use less broth to compensate.
How many days does crockpot vegetable soup take to last in the refrigerator?
Crockpot vegetable soup can be stored in the refrigerator for 3 to 5 days at room temperature when placed outside a refrigerator. Store it inside an airtight container so that the soup stays as fresh as it can get.
Can I make crockpot vegetable soup vegan?
Ah! You just add in some vegetable broth and provided any other thing you are adding any more pasta or beans is vegan, automatically vegan. And if you are not using anything that is an animal product, then by default this recipe is vegan.