Weekend mornings are for farmers’ markets and large vegetable hauls. You stroll from booth to booth, filling your reusable tote bags with carrots, potatoes and anything that will fit. The next week’s task? To use up all that fresh, delicious produce! Toss your finds into a big pot and make this vegetable soup recipe. It can be made in the slow cooker or on the stove—either way, you’re getting a simple, nourishing farm-to-table meal quickly and easily!
Makes 7-8 cups
2 cups potatoes, cubed
2 cups carrots, sliced
2 cups celery, sliced
2 cups green beans, ends trimmed and cut into thirds
1 qt. low-sodium vegetable broth
1 can (15 oz.) chickpeas
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
Garnish with fresh chopped parsley
- In slow cooker or soup pot, add chopped veggie, broth, chickpeas and spices.
- If cooking on the stove, bring to a boil then reduce heat. Cover and simmer 40 minutes until veggies are tender.
- If using a slow cooker, cover and set pot to low. Cook for 6-7 hours.
- Serve warm and top with fresh parsley.