My GrandMom Made This Crock Pot Vegetable Soup”

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INGREDENT

  • 1 tablespoon olive oil or butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled & diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup peas (fresh or frozen)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt & pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep Vegetables – Wash, peel, and chop all vegetables into bite-size pieces.
  2. Sauté Aromatics (optional) – In a skillet, heat olive oil over medium heat. Add onion and garlic; cook until fragrant (about 3 minutes). This step deepens the flavor but can be skipped for a dump-and-go method.
  3. Load Crock Pot – Add all vegetables, diced tomatoes (with juice), broth, basil, oregano, bay leaf, salt, and pepper into the crock pot.
  4. Cook – Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender.
  5. Add Final Ingredients – About 30 minutes before serving, stir in corn and peas. Adjust seasoning if needed.
  6. Serve – Remove bay leaf, garnish with fresh parsley, and serve warm with crusty bread or crackers.

GrandMom’s Tip:
For a heartier soup, she sometimes added a handful of cooked pasta, rice, or shredded chicken at the end.

If you want, I can also give you a rich, old-fashioned “grandmother style” version with more slow-cooked flavor tricks. Would you like me to do that?

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