Vegetable soup in a slow cooker

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   The first step is to place the diced zucchini in the multicooker bowl. I have frozen zucchini, but it is better, of course, to use fresh young zucchini. Then wash them before placing them in the slow cooker.

2. STEP 2

   

   Next add green beans. I have it frozen too. In fact, you can use both fresh and frozen vegetables, because hardly anyone will feel the difference, unless they are natural gourmets.

3. STEP 3

   

   Wash the bell pepper under running water and remove the seeds and stem. It is better to use yellow pepper so that the finished dish looks harmonious. Chop the pepper into cubes. And yes, frozen will work too.

4. STEP 4

   

   Wash the carrots thoroughly under running water with a brush, and then peel them with a vegetable peeler. A vegetable peeler will ensure minimal waste. Cut the carrots into small cubes. In order to be sure that the carrots have time to cook, you can grate them on a coarse grater.

5. STEP 5

   

   Peel the onions (preferably white). If the onion is difficult to peel, you can soak it in warm water for about five minutes. Then the husk will come off easier. Finely chop the onion. Peel the garlic and grate it on a fine grater or pass it through a press. Add to the multicooker bowl. You can do without onions here if you don’t like them. But I definitely recommend adding garlic. It gives vegetable stew a unique aroma.

6. STEP 6

   

   Wash the cherry tomatoes under running water and cut into quarters or halves, depending on size. Cherry tomatoes can be substituted for regular tomatoes if you are in season and have delicious tomatoes on hand. Wash the greens and shake them to remove excess moisture. Greens add additional aroma and taste to the dish. Season the stew with salt and pepper to taste. There is no need to add water, as the vegetables will give juice. Simmer on the "Stew" program for 20 minutes.

Comments on the recipe

Corason

29.09.2023

4.7

I made vegetable soup in a slow cooker. It is very tasty, aromatic and satisfying! It turned out to be a wonderful light dinner) Unfortunately, I didn’t have green beans and I replaced them with garlic arrows) I used fresh vegetables, only bell peppers and frozen garlic arrows. I used regular tomatoes. I cleaned everything and chopped it finely, and made the zucchini larger so that it wouldn’t turn into mush. I put it in a slow cooker, salted it, added some of my own hops-suneli, did not add water according to the author’s advice, and cooked in stewing mode for 15 minutes. The perfect recipe for busy people. One, two and done! I served the dish not as a soup, but as a vegetable stew with yushka. All vegetables were stewed evenly and did not boil into porridge; the cubes were preserved. The vegetables had a dense texture and were soft. It turned out to be a very tasty dish for the whole family. I recommend trying it! Thanks to the author!