Name: Crockpot Vegetable Soup with Rosemary and Garlic
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 3 large carrots, sliced into rounds; 3 medium Yukon Gold potatoes, cubed; 2 stalks celery, sliced; 6 cups vegetable broth; 2 sprigs fresh rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper

Description

A fragrant and filling slow-cooker soup featuring root vegetables infused with fresh rosemary and toasted garlic.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
3 large carrots, sliced into rounds
3 medium Yukon Gold potatoes, cubed
2 stalks celery, sliced
6 cups vegetable broth
2 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Heat olive oil in a skillet over medium heat and sauté diced onions and minced garlic until translucent and fragrant.
Place the sautéed onion and garlic mixture into the crockpot.
Add sliced carrots, cubed potatoes, and sliced celery to the pot.
Pour in the vegetable broth until all vegetables are covered.
Tuck the fresh rosemary sprigs into the broth.
Cover and cook on low for 7-8 hours or on high for 4 hours.
Remove the rosemary sprigs before serving.
Season with salt and black pepper to taste.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American