There’s nothing quite like a bowl of hearty garden vegetable soup to embrace the flavors of the season. Packed with an assortment of fresh, colorful vegetables, this soup is a celebration of nature’s bounty. From the earthy red potatoes to the tender green beans and the sweet corn, each ingredient contributes to a symphony of tastes and textures that will warm your soul. The best part? It’s incredibly easy to make, thanks to the convenience of a slow cooker. So, let’s dive into this recipe that’s not only delicious but also a testament to the beauty of garden-fresh ingredients.
Serves 6
INGREDIENTS:
- 1/2 red onion, diced
- 1 small squash, diced
- 4 red potatoes, quartered
- 1 cup okra, sliced
- 1 cup fresh corn
- 1 cup green beans, cut into 1/2-inch pieces
- 6 cups Vegetable Broth
- 6 ounces diced tomatoes
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
INSTRUCTIONS:
- In a 4-quart slow cooker, add all ingredients. Cover and cook over low heat for 6–8 hours.
Choosing the Right Broth
In most soup recipes, you can use Vegetable Broth (see recipe in this chapter) or No-Beef Broth (see recipe in this chapter), depending on how rich you would like the flavor to be. For a full-flavored taste, choose No-Beef Broth, but remember to adjust the salt because No-Beef Broth already has sodium from the vegan Worcestershire sauce.
As you savor the last spoonful of this garden vegetable soup, take a moment to appreciate the wholesome goodness it delivers. The vibrant medley of vegetables, simmered to perfection, offers a comforting and nourishing experience. Whether you enjoy it as a standalone meal or as a starter for a larger feast, this soup embodies the essence of seasonal cooking. So, the next time you’re surrounded by fresh produce, remember this recipe and the delightful flavors it brings to your table. Bon appétit!
