Description
A hearty, comforting soup made in a slow cooker with vibrant vegetables and proteins, perfect for busy nights.
Ingredients
Scale
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 1 Onion, chopped
- 4 cups Chicken broth (or Vegetable broth)
- Salt to taste
- Pepper to taste
- 3 cloves Garlic, minced
- 2 cups Protein (chicken, beans, or tofu)
- 1 tsp Thyme
Instructions
- Chop all vegetables and protein into bite-sized pieces, ensuring they’re uniform for even cooking.
- Add all ingredients to the slow cooker, layering them for optimal flavor melding.
- Pour in broth until ingredients are submerged, ensuring every piece is well hydrated.
- Set the slow cooker to low and cover, locking in steam and allowing flavors to develop.
- Cook for 360 to 480 minutes or until vegetables are tender and aromas fill your kitchen.
- Serve hot, garnished with fresh herbs if desired.
Notes
To avoid mushy vegetables, check for doneness occasionally during cooking. Fresh herbs perform better than dried ones.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg