Soups are my go to in cooler months. You can make a big batch for a family dinner and still have leftovers for lunch the next day plus they freeze well for later consumption.
I prefer to make my own (plus it is super simple) as I can use my favorite ingredients and watch the sodium intake too. Most conventional soups have a higher amount of sodium or use a cheaper broth to keep cost down (understandable) but for me I want the best for my body and my family! I always go for organic low sodium broth (you can make your own too, I have yet to venture in that direction! lol!)
This veggie soup was born out of the arctic temperatures we have been enduring here in Jersey and some leftover frozen veggies (peas!) I wanted to use up. Yes frozen veggies are great to use, they are picked and frozen at their peak and also check that no other ingredients are added in. I had a bag of frozen peas I was wondering what to do with and decided to make this soup!
I also added in white sweet potatoes, red pepper, my go to mirepoix blend (carrots, celery and onion) turmeric, and my favorite seasoning from Trader Joes, 21 Seasoning Salute and vegetable broth. Feel free to add your favorite spices even fresh is better! That is what I love about cooking, you can add your own take on recipes to cater them to your liking! Throw it all in your crockpot (or instapot – next gadget on my list to get!) and let it cook and watch how your house smells amazing too!
If there are other veggies you wish to swap then go for it! Make it your own special way. I had this for lunch for a few days and even froze more for a quick weeknight dinner! You know what goes good with this….my paleo corn bread!
I am literally eating my leftovers for lunch as I write this blog! Yum!!
Healthy Crockpot Vegetable Soup
- 2 small white sweet potatoes cut in quarters or any potato variety you like
- Mirepoix blend (I find mine in the freezer sectioor;
- 2 cups organic carrots chopped
- 4 celery stalks chopped
- 1 onion diced
- 1 red bell pepper diced
- 1 cup frozen peas
- 2 garlic cloves minced
- 4 cups organic low sodium vegetable stock
- Sea salt & pepper to your taste
- 1 Tbs 21 Seasoning salute or similar spices
- 1 Tps turmeric
After all the veggies are chopped and prepped add them to the crockpot with the vegetable broth.
Cook on low for 6-7 hours or high for 3-4.
Check for seasoning and adjust to your liking.
Store in fridge for 4 days or freeze for up to 6 months.