How to Prepare Tasty Crockpot 5 -Spice Veggie Soup

Crockpot 5 -Spice Veggie Soup. Instructions Place all ingredients in your slow cooker insert. Stir in broth, tomatoes, potatoes, zucchini, tomato paste, parsley, bay leaves, thyme, salt and pepper. Stir well before serving and lightly mash the parsnips and sweet potatoes to thicken the soup slightly.

If you need an easy meal idea everyone will love, try Ham and Potato Soup Crock Pot Recipe. This soup is rich and creamy and the perfect comfort food. Give this Crock Pot Chicken and Wild Rice Soup Recipe a try for a meal that is easy to prepare and sure to please even the pickiest of eaters. You can have Crockpot 5 -Spice Veggie Soup using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crockpot 5 -Spice Veggie Soup

1. You need 2 containers of low sodium chicken stock (32 ounce).
2. Prepare 1 can (14.5 ounce) of fire roasted diced tomatoes.
3. It's 1/8 teaspoon of black pepper.
4. Prepare 1 teaspoon of 5 spice seasoning.
5. It's 4 of large sweet potatoes, peeled and cut into chunks.
6. You need 2 of large onions, sliced.
7. You need 1 of large green pepper, sliced.
8. Prepare 5 of zucchini, peeled and sliced into coins.
9. Prepare 5 cloves of garlic, minced.

The slow cooker does all the work and this soup is hearty and delicious. Place all except frozen vegetables in crock pot. One half hour before serving, turn up to high, add frozen veggies, stir and cover. There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup.

Crockpot 5 -Spice Veggie Soup step by step

1. In a large crockpot pour in your chicken stock, fire roasted tomatoes, black pepper and 5-spice seasoning, stir gently.......
2. Next add into crockpot your sweet potatoes, onions, green pepper,zucchini and minced garlic, stir gently.......
3. Cover and cook on Low heat for 8 hours........
4. Serve and enjoy 😉!.

I have been trying to eat more low-carb so this recipe isn't super creamy. I just love to eat this soup and I hope you will too. Cut the tip off the garlic head, to expose the tips. Rub with exposed tips with the oil. Wrap the garlic tightly in tinfoil and place into the center of the soup.