Vegetable Soup recipe

Ingredients

• 4 cups vegetable broth (or chicken broth if preferred)
• 2 cups water
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 2 medium potatoes, diced
• 1 medium onion, chopped
• 1 cup green beans (fresh or frozen)
• 1 cup corn kernels (frozen or canned)
• 1 cup peas (frozen or canned)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp black pepper (or to taste)
• Salt to taste
• Optional: 1 bay leaf or a pinch of red pepper flakes for extra flavor

Instructions

1. Prep all your vegetables (wash, peel, and chop as needed).
2. In a large crock pot, add the broth, water, and all the vegetables.
3. Stir in garlic, herbs (thyme, basil), salt, and pepper. Add bay leaf if using.
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender.
5. Taste and adjust seasonings if needed. Remove bay leaf before serving.
6. Serve warm with crusty bread or crackers. It’s even better the next day!

Would you like a printable version or ideas for variations (like adding barley or beans)?