Garden Vegetable Soup
Gluten Free Living – 2018
Garden Vegetable Soup is a delightful, healthy, low calorie soup that’s good for what ails ya! It’s chocked full of veggies like carrots, green beans, lima beans, corn, leeks, celery, red potatoes, tomatoes and mushrooms. Then it’s seasoned with a little parsley, thyme, marjoram, bay leaves and salt and pepper. It’s super easy since it’s made in the crockpot. I used a mixture of fresh and frozen veggies and it turned out wonderfully.
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John and I flew up to Spokane, Washington, for a wedding in the beginning of January. Yes, there was ice and snow on the ground, but I have to admit, I LOVED Spokane. It’s such a clean, pristine city. I told John that city would be one of the few northern cities (the other being Colorado Springs), that I would ever consider moving to in retirement. I think I would really struggle living around the Great Lakes Region because of having 300+ days a year of cloudy, gloomy weather. I suppose that’s why I’ve grown to love Texas over the years. (Even though it has ridiculously hot weather in the summer). I love the big blue skies and loads of sunshine. Yessiree, that natural vitamin D is a huge mood enhancer. 🙂
Anyway, on our way out we stopped at one of the restaurants at the airport to pick up some dinner for our flight home. I got a Garden Vegetable Soup at one of the places that was fantastic. I thought to myself, why don’t I make more homemade vegetable soups like this one? That soup actually had a small digitali-type pasta in the recipe. I omitted pasta because I was trying to keep the recipe gluten free. I came up with my own version that turned out quite tasty. I wanted to keep the recipe vegan, so I chose to omit beef broth, consomme or bouillon. Those ingredients would have enhanced taste, but I tried to keep the recipe simpler and healthier.
I also chose to make this easy recipe in the crockpot so I didn’t have to attend to the stove for an hour or so while everything cooked. It was easy and delicious. Add some gluten free bread or rolls and you have a match made in heaven. It’s terrific for lunches or to warm up on cold, winter days. Garden Vegetable Soup is a way to get a healthy, delicious meal that’s low on calories, but totally satisfying and filling.
Garden Vegetable Soup is so easy to make since you toss everything into the slow cooker!
This soup is healthy, low calorie, clean eating, gluten free and vegan!
Grab some homemade gluten free bread or rolls and you have a match made in heaven!
While this recipe has a lot of ingredients, it’s really simple to make since it’s made in the crockpot.
Here’s what I did.
I used these ingredients, plus Lea & Perrin’s GF Worcestershire sauce.
Place frozen corn, peas, lima beans, green beans, mushrooms and leeks in a very large crockpot.
Add onions, garlic, carrots, red bell pepper, celery, tomatoes and washed, unpeeled red potatoes.
Add vegetable broth.
Add seasonings, bay leaves, GF Worcestershire sauce and tomato paste.
Cover with lid and cook over high heat about 4-6 hours. Remove bay leaves before serving.
Every bite of Garden Vegetable Soup is delectable.
If you’re looking for a soup to warm you up during the cold, winter months, this one will do it. Increase the pepper if you’d like it hotter in flavor.
Here’s the recipe.
GARDEN VEGETABLE SOUP
(My own concoction)
Garden Vegetable Soup
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 vegetable peeler
- 1 soup ladle
Ingredients
- 32 oz. ctn. vegetable broth
- 2 qts. water
- 2 cups red potatoes unpeeled, diced
- 1 cup frozen corn
- 1 cup frozen lima beans
- 1 cup frozen peas
- 1 cup fresh green beans
- 1 cup celery diced
- 2 cups fresh mushrooms sliced
- 1 cup carrots sliced
- 1 sweet onion chopped
- 1 cup red bell pepper or use yellow or orange bell pepper, chopped
- 1 leek green top removed, washed thoroughly and diced
- 2 cloves garlic minced
- 2 cups roma tomatoes diced
- 4 tbsp. tomato paste
- 2 bay leaves
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 3 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 1 tbsp. Worcestershire sauce Lea & Perrin's Worcestershire sauce is gluten free
Instructions
- Combine all ingredients in a crockpot and cook over high heat for about 4-6 hours.
- Remove bay leaves before serving.
- Sprinkle with fresh thyme or parsley before serving, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Garden Vegetable Soup is perfect to make on lazy winter days where you don’t want to spend hours making dinner!
This soup is terrific served with a hard, Crusty Bread.
Prepare to savor this delicious soup!
You may also enjoy these delicious recipes!
Crockpot Turkey Vegetable Soup
Herb Roasted Chicken and Vegetable Soup
Garden Vegetable Soup
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 vegetable peeler
- 1 soup ladle
Ingredients
- 32 oz. ctn. vegetable broth
- 2 qts. water
- 2 cups red potatoes unpeeled, diced
- 1 cup frozen corn
- 1 cup frozen lima beans
- 1 cup frozen peas
- 1 cup fresh green beans
- 1 cup celery diced
- 2 cups fresh mushrooms sliced
- 1 cup carrots sliced
- 1 sweet onion chopped
- 1 cup red bell pepper or use yellow or orange bell pepper, chopped
- 1 leek green top removed, washed thoroughly and diced
- 2 cloves garlic minced
- 2 cups roma tomatoes diced
- 4 tbsp. tomato paste
- 2 bay leaves
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 3 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 1 tbsp. Worcestershire sauce Lea & Perrin's Worcestershire sauce is gluten free
Instructions
- Combine all ingredients in a crockpot and cook over high heat for about 4-6 hours.
- Remove bay leaves before serving.
- Sprinkle with fresh thyme or parsley before serving, if desired.