Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 red bell pepper, seeded and diced (about 1 cup)
  • 1 (28 ounce) can crushed tomatoes (794 grams)
  • 6 cups vegetable broth (1.4 liters)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 1 medium zucchini, diced (about 1 cup)
  • 1 can (15 ounces) kidney beans, rinsed and drained (425 grams)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Transfer the sautéed vegetables (if using) to the slow cooker. Add crushed tomatoes, vegetable broth, oregano, basil, thyme, bay leaf, salt, and pepper. Stir to combine.
  3. Add the green beans, corn, peas, zucchini, and kidney beans to the slow cooker. Stir well.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until all vegetables are tender.
  5. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  6. Ladle into bowls and garnish with fresh parsley. Enjoy this crockpot vegetable soup recipe!