Slowcooker Vegetable Soup

Slow Cooked Vegetable Soup

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound Yukon Gold potatoes, halved and sliced ¼ inch thick
  • 1 teaspoon salt, divided
  • 1 medium zucchini, halved and sliced ½ inch thick
  • 1 medium leeks, white and light green parts only, thinly sliced
  • 2 medium stalks celery, thinly sliced
  • 8 ounces cremini (baby bella) mushrooms, quartered
  • 2 cups frozen artichoke hearts (one 9-ounce box), thawed
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 1 15-18 ounce can no-salt-added diced tomatoes, with their juice
  • 1 bay leaf
  • 2 bouillon cubes (vegetarian or beef)
  • 1 tsp. rosemary, dried or 1 sprig fresh
  • ½ teaspoon ground pepper
  • 1 2-inch piece Parmesan cheese rind, plus finely shredded Parmesan for garnish (optional)

Directions
Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil.
Sprinkle with ¾ teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and ¼ cup parsley; sprinkle with the remaining 1/2 teaspoon salt.
Pour tomatoes over the vegetables and nestle Parmesan rind into them, if using.
Stir in bouillon and spices, crushing rosemary between your hands before adding to soup.
Add water (the vegetables will not be completely submerged), cover, and slow cook on high for 2 hours or low for 3-4 hours, until vegetables are soft but not soggy.
Garnish with additional parsley and parmesan, if desired.

No Slow Cooker? Bake Soup as Directed:
Preheat oven to 350°F.
Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil. Sprinkle with ¾ teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and ¼ cup parsley; sprinkle with the remaining 1/2 teaspoon salt. Pour tomatoes over the vegetables and nestle Parmesan rind into them. Add water (the vegetables will not be completely submerged), cover and bring to a boil over high heat.
Once boiling, transfer the pot to the oven and bake, covered, until the vegetables are tender, but still firm, about 45 minutes. Season with pepper and serve garnished with parsley and Parmesan, if desired.

SERVES 4: 3.5 – 4 vegetable servings per bowl

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