Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup


This recipe is very versatile to what vegetables or pasta you have on hand.

We used frozen green beans and corn, some fresh carrots and ziti.


  1. In a 5-quart slow cooker, combine frozen corn and/or peas, onion, carrots, zucchini, and garlic.
  2. Stir in broth, tomato paste, salt, and basil.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on a high-heat setting for 3 1/2 to 4 hours.
  4. If using low-heat setting, turn to a high-heat setting.
  5. Stir in frozen green beans and pasta such as ziti or macaroni.
  6. Cover and cook for 45 minutes more.
  7. Before serving, stir in parsley.

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