Slow Cooked Creamy Vegetable Soup – C
dinner rolls
  • Classic
  • freezable, meatless, one pan, slow cooker
Slow Cooked Creamy Vegetable Soup – C
dinner rolls
  • Classic
  • freezable, meatless, one pan, slow cooker
Servings:

Ingredients

Prep
  • 1/2 pound baby gold potatoes
  • 2 C frozen chopped carrots
  • 1 C frozen chopped celery pepper onion
  • 1 C frozen corn
  • 16 oz frozen green beans
  • 1 C frozen peas
  • 1/2 C frozen spinach
  • 1 T minced garlic
  • 2 bay leaves
  • salt and pepper to taste
On Cooking Day
  • 32 oz chicken broth
  • 1 C half & half
  • 1/4 C cornstarch
  • salt and pepper to taste
  • 1 package dinner rolls

Instructions

To Assemble
  1. Chop potatoes into bite size pieces and add to large zipper bag. *optional: add 1 T olive oil and shake bag to coat potatoes and prevent browning.
  2. Add remaining ingredients to potatoes. Zip to seal.
To Cook
  1. Pour vegetables into slow cooker. Add chicken broth and cook on low for 6-8 hours.
  2. Mix half & half and cornstarch in a small bowl and pour into soup. Turn to HIGH and cook 30 minutes. Add salt and pepper to taste.
  3. Serve with dinner rolls.

Ingredients

Prep
  • 1/2 pound baby gold potatoes
  • 2 C frozen chopped carrots
  • 1 C frozen chopped celery pepper onion
  • 1 C frozen corn
  • 16 oz frozen green beans
  • 1 C frozen peas
  • 1/2 C frozen spinach
  • 1 T minced garlic
  • 2 bay leaves
  • salt and pepper to taste
On Cooking Day
  • 32 oz chicken broth
  • 1 C half & half
  • 1/4 C cornstarch
  • salt and pepper to taste
  • 1 package dinner rolls

Instructions

To Assemble
  1. Chop potatoes into bite size pieces and add to large zipper bag. *optional: add 1 T olive oil and shake bag to coat potatoes and prevent browning.
  2. Add remaining ingredients to potatoes. Zip to seal.
To Cook
  1. Pour vegetables into slow cooker. Add chicken broth and cook on low for 6-8 hours.
  2. Mix half & half and cornstarch in a small bowl and pour into soup. Turn to HIGH and cook 30 minutes. Add salt and pepper to taste.
  3. Serve with dinner rolls.

Add 2 cups cooked cubed chicken (from deli roasted chicken) to soup if desired.
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