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Vegetarian Vegetable Soup in Crock Pot


Joyce Verity recipe

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Vegetarian Vegetable Soup in Crock Pot 1 Picture


  • 1 -2 quarts vegetable (or chicken) stock
  • Minced onions
  • Minced garlic
  • Celery
  • Carrots
  • Any of the following: cubed turnips, yams, parsnips, chopped bok choy, chopped chard, sliced fennel, diced zucchini, cut up asparagus, shredded cabbage, diced tomatoes, couscous, rice, lentils or small pasta, garbanzo beans (or other beans)
  • Sachet of bay leaves, 2 allspice berries or 3 whole cloves, fresh rosemary, 1 tsp pickling spice
  • 2 tbs tomato paste
  • 1 tbs chili powder
  • 1 tsp smoke paprika
  • 1 tsp thyme
  • 1 tsp oregano


Adapted from


Step 1

*Don't fill crock more than 2/3 full; as it cooks it will make more liquid

After 7 or 8 hours, remove sachet and cheese rind and discard.

At this point check for seasoning, it might need salt.

You can use immersion blender if desired.

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