Veggie Soup {Foodie Friday}

October 18, 2013

I love soup!

I could eat it year round.

In fact, my family does eat it year round; however, we tend to eat more when the weather is cooler. Soup can take a lot of prep work or standing over the stove stirring. However, I found a great soup (that would be perfect for summer as well) and is made in the crock pot!

Anything in a crock pot makes me happy.

It is a vegetable soup but you could likely make it a chicken veggie soup by adding some chicken breasts and shredding them at the end of the cooking time. My family really enjoyed it with grilled cheese. David even ate it without complaint…vegetable soup! Score! (Please excuse the poor quality picture…we were so ready to eat.)

Crock Pot Vegetable Soup


28 ounces crushed tomatoes
6 cups broth (veggie, chicken, beef – whatever you want!)
1 onion, chopped
1 bell pepper, chopped
1 eggplant, cubed
1 squash, cut into quarters and then thin pieces
1 zucchini, sliced and quartered
1 bag frozen green beans
1 teaspoon garlic
Salt and pepper to taste
*You could really use any veggies that you wanted to, these are just my favorites! Add a can of beans or chicken breasts for protein.

Cut veggies and dump all ingredients into the crockpot. Cook on high for 4 hours on low for 6-8. If you need to be gone longer, just set it on low. Cooking longer isn’t going to hurt it! Enjoy! (If you use chicken be sure it is cooked through).

engaged159Claire is a Mississippi pediatrician who loves to bake – and share with friends, family and co-workers. She and her husband have a 4-year old princess and baker-in-training! She blogs about faith, family, and food. She is the “Cookie Doc” and knows that “Cooking is Medicine!”

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