Q1: What is the absolute, number one secret to a slow cooker vegetable soup where the vegetables are not mushy?

The secret is to add your vegetables in stages . Hearty, dense root vegetables like potatoes and carrots need a long time to become tender. More delicate vegetables like zucchini and canned (pre-cooked) beans only need to be warmed through. By adding the hard vegetables at the beginning and the soft vegetables towards the end, you are ensuring that every vegetable in your final soup has the perfect, tender texture.

Q2: Can I make this soup ahead of time and freeze it?

Yes, this is a perfect freezer meal! This soup freezes and reheats beautifully. It is a fantastic recipe to double so you can have a quick and healthy meal ready to go in your freezer at all times.

Q3: Can I make this recipe on the stovetop or in an Instant Pot?

Yes! For the stovetop , simply sauté your onions, carrots, and celery in a large pot for about 10 minutes. Then, add all the other ingredients (except for the canned beans and green beans) and let the soup simmer for about 20-30 minutes, until the potatoes are tender. Stir in the canned beans at the end. For the Instant Pot , use the "Sauté" function to cook your onions, carrots, and celery. Then, add all the other ingredients, secure the lid, and pressure cook on High for 8 minutes .

Q4: How can I add even more flavor to my vegetable soup?

For an even deeper, more complex flavor, you can add a few "umami boosters" to your broth. A classic and easy trick is to toss a Parmesan cheese rind into the pot to simmer along with the soup. A tablespoon of a savory miso paste or a splash of soy sauce are also fantastic additions.

Q5: Can I add some pasta or a grain to this soup?

Of course! To make this soup even heartier, you can stir in about 1/2 cup of your favorite small pasta shape , like a ditalini or an orzo, during the last 15-20 minutes of the cooking time. A hearty grain like barley or farro would also be delicious, but you will need to add it at the very beginning of the cooking process.

Crockpot Vegetable Soup (Easy & Healthy!)

An easy and hearty recipe for a classic vegetable soup made conveniently in a crockpot. This vegan and gluten-free soup is packed with a wide variety of fresh and canned vegetables, including carrots, celery, potatoes, broccoli, zucchini, green beans, tomatoes, and chickpeas. The vegetables are added to the slow cooker in stages to ensure they are all perfectly tender without becoming mushy, and are simmered in a simple, herb-seasoned vegetable broth.

Author: Evelyn

Ingredients

1/2 medium yellow onion, chopped
2 teaspoons minced garlic
3 cups chopped carrots
2 cups chopped celery
3 cups diced potatoes
2 cups broccoli florets
10 cups vegetable broth
2 cups diced zucchini
1 (14.5-ounce) can diced tomatoes, undrained
1 (14.5-ounce) can green beans, drained
1 (15.5-ounce) can chickpeas, drained and rinsed
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Instructions

Chop the onion, garlic, carrots, celery, potatoes, and broccoli.
Add the chopped onion, garlic, carrots, celery, potatoes, and broccoli to a large slow cooker (6-quart or larger). Pour the vegetable broth over them.
Set the slow cooker on HIGH and cook for 2 hours, or until the vegetables begin to soften.
Add the chopped zucchini and the undrained can of diced tomatoes. Continue to cook on HIGH for another 1.5 hours.
Stir in the drained green beans, rinsed chickpeas, oregano, salt, pepper, and parsley.
Continue to cook on HIGH for one final hour.
Serve the soup hot.

Notes

This is a classic ‘dump and go’ slow cooker recipe that is perfect for a busy day.
The vegetables are added in stages throughout the cooking process. This is a key technique that prevents the quicker-cooking vegetables like zucchini and green beans from becoming mushy.
This soup is naturally vegan, gluten-free, and packed with nutrients and fiber.
Leftovers store well and the flavors often improve the next day.

Find it online: https://cookupjoy.com/crockpot-vegetable-soup/