Cabbage soup

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Vegetable Soup is hearty and savory, full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!

It’s cold outside, which means we’re warming up in the kitchen with all of our favorites like Ultimate Slow Cooker Pot Roast, Traditional Beef Chili and Greatest Sloppy Joes!

VEGETABLE SOUP

Vegetable Soup is the Ideal dish for a cold day, manufactured with hearty potatoes and corn, green beans, celery, carrots, and onions in a seasoned chicken broth.

I can truthfully say that this is a single of my favored soup recipes of all time. I like to serve this with toasted garlic bread, a side salad, and some cheddar or parmesan cheese on top.

This vegetable soup recipe is actually versatile. You can use no matter what veggies that are in season, or this is a great recipe to use up leftover veggies from the night ahead of. I’ve also manufactured this utilizing Italian seasoning or oregano, parsley, and thyme with different different sorts of broth just before with a good deal of accomplishment.

I usually make this on the stovetop since it’s fairly swift to throw together, but it does genuinely properly in the two the slow cooker and the instantaneous pot. When you attempt this soup recipe, you will never seem at the store-purchased things the very same way once again.

HOW TO MAKE VEGETABLE SOUP IN THE SLOW COOKER

Vegetable soup is Really simple to make in the slow cooker. Just place everything in, stir to mix collectively, and cook on low for eight hrs or on substantial for 4 hours. You can refer to my Slow Cooker Vegetable Beef Soup for a comparable version (but with beef – which you can definitely depart out if you want).

HOW Long IS VEGETABLE SOUP Good FOR?

Vegetable soup will last wrapped tightly in the refrigerator for about four days. Reheat your soup above medium-lower heat on the stove, stirring sometimes until warm.

CAN YOU FREEZE VEGETABLE SOUP?

Vegetable soup is perfect for making ahead and freezing. Let the soup awesome down totally, then seal it in an airtight container and freeze for up to 5-6 months. I normally make a double batch when I make this just so I can freeze some for a swift dinner one more night.

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