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Old-Fashioned Vegetable Soup

by Robin Robertson

This soup is as basic as it gets. Vary the vegetables according to personal preference and what’s on hand in the season. For a more substantial soup, add some cooked pasta, rice, or other grain when ready to serve. For added flavor, sauté the onions, carrots, and celery in olive oil in a skillet for 5 to 10 minutes before adding to the slow cooker.

1 Tbsp. olive oil
2 medium-sized carrots, chopped
1 medium-sized yellow onion, chopped
1 celery stalk, chopped
2 small red potatoes, diced
1/2 small red bell pepper, seeded and chopped
4 oz. green beans, ends trimmed and cut into 1-inch pieces
1 large garlic clove, minced
6 cups vegetable stock
15.5-oz. can navy beans, or other white beans, drained and rinsed
1/2 cup green peas
Salt and black pepper, to taste
2 Tbsp. chopped fresh parsley

• Place the oil, carrots, onion, and celery in a 6-quart slow cooker. Cover and cook on high to soften slightly while you assemble the remaining ingredients.
• Add the potatoes, bell pepper, green beans, garlic, and stock to the cooker. Cover and cook on low for 8 hours.
• About 30 minutes before serving, add the beans and peas and season with the salt and pepper. Just before serving, stir in the parsley and taste to adjust the seasonings.

Makes 4 to 6 servings

From Robin Robertson’s Fresh From the Vegetarian Slow Cooker