My GrandMom Made this «Crock Pot Vegetable SouP

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INGREDENT

  • 4 cups vegetable broth
  • 2 cups water
  • 3 medium potatoes, peeled & diced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup green beans, cut into pieces
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup peas (fresh or frozen)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 bay leaf
  • Salt & black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Add broth, water, potatoes, carrots, celery, onion, and garlic to the crock pot.
  2. Stir in diced tomatoes, green beans, corn, peas, thyme, basil, and bay leaf.
  3. Season with salt and black pepper to taste.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender.
  5. Remove bay leaf before serving.
  6. Garnish with fresh parsley and enjoy warm! 🌿🍲

Would you like me to also make a shorter “GrandMom style” version (like she might have explained it casually)?

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