Cold & Flu Nourishing Crockpot Vegetable Soup

It’s cold & flu season and many people are getting sick. Throw this in the crockpot + keep some in the refrigerator to help you stay warm, and healthy this Winter season!

Makes about 6 servings

Ingredients:

• 10 oz. new baby potatoes, cut in quarters
• 2 cups organic carrots
• 1 1/2 cup frozen organic garden peas
• 4 celery ribs, sliced
• 1 cup chopped fresh green beans
• 1 golden beetroot, peeled and diced
• 2 small red bell peppers, seeded and chopped
• 2 fresh garlic cloves, minced
• 1 yellow, or red onion, chopped
• 3 dried bay leaves
• 4 cups vegetable broth, or bone broth
• sea salt and fresh ground black pepper, to your taste
• 2 heaping Tbsps FRESH thyme leaves

Instructions:

Place all ingredients in a large crockpot, give a little stir, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

Remove bay leaves, then serve.

Even tastier the next day!

Enjoy!

❤Rachel  

Nourishing Crockpot Vegetable Soup Recipe

Category Dinner Food Prep Lunch

Ingredients

• 10 oz. new baby potatoes, cut in quarters
• 2 cups organic carrots
• 1 1/2 cup frozen organic garden peas
• 4 celery ribs, sliced
• 1 cup chopped fresh green beans
• 1 golden beetroot, peeled and diced
• 2 small red bell peppers, seeded and chopped
• 2 fresh garlic cloves, minced
• 1 yellow, or red onion, chopped
• 3 dried bay leaves
• 4 cups vegetable broth, or bone broth
• sea salt and fresh ground black pepper, to your taste
• 2 heaping Tbsps FRESH thyme leaves

Instructions

1. Place all ingredients in a large crockpot, give a little stir, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
2. Remove bay leaves, then serve.
3. Even tastier the next day! 

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