Description
This hearty vegetable soup is made in a slow cooker for a delicious hands-off meal. This vegan soup will become a family favorite in your Crockpot!
Ingredients
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- Pinch of red pepper flakes (optional)
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 red or yellow bell pepper, chopped
- 1 (14.5oz) can fire-roasted diced tomatoes
- 3 medium Yukon gold potatoes, diced
- 1 cup peas (frozen or canned is fine)
- 1 15oz can chickpeas, drained and rinsed
- 1 cup pasta sauce
- 4 cups vegetable broth
Instructions
- Combine the olive oil, diced onion, minced garlic, dried oregano, and a pinch of red pepper flakes in a microwave-safe bowl. Microwave the mixture for about 3 minutes, stirring occasionally, until the onion is softened.
- Transfer the onion mixture to a slow cooker.
- Add the chopped carrots, celery, bell pepper, diced tomatoes, potatoes, peas, chickpeas, pasta sauce, and broth to the slow cooker.
- Stir all the ingredients in the slow cooker until well combined.
- Cover the slow cooker and cook on high for 4-6 hours, or until the vegetables are tender.
- Once cooked, give the soup a taste and adjust the seasoning if needed, adding more salt or herbs as desired.