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EEZY Recipes

Slow Cooker Vegetable Soup

A chunky soup of potato, carrot, celery and tomatoes that cooks on its own, with peas stirred in at the end.

Prep
15 min
Cook
6 hr 30 min
Total
6 hr 45 min
Serves
6
Ingredients
11
Effort
Easy

Ingredients

  • 1 Onion, diced
  • 3 Carrots, sliced
  • 2 sticks Celery, sliced
  • 400g Potatoes, cut into 2cm chunks
  • 2 cloves Garlic, crushed
  • 400g can Diced tomatoes
  • 1 litre Vegetable stock
  • 1 tsp Dried mixed herbs
  • 1 Bay leaf
  • 1 cup Frozen peas
  • Salt and pepper, to taste

You’ll need: Slow cooker

Method

  1. Put the onion, carrots, celery, potatoes and garlic in the slow cooker. Add the tomatoes, stock, herbs and bay leaf.

  2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the vegetables are tender.

  3. Remove the bay leaf. Stir in the peas, cover and cook on high for 10–15 minutes, until hot through.

  4. Season with salt and pepper. For a thicker soup, mash some of the potato against the side of the cooker. Serve hot.

Storage

Cool within 2 hours. Keeps in the fridge up to 3 days, or freezes up to 3 months. Reheat until piping hot all the way through.

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