This vegetable soup fills you up, keeps you satisfied and is an easy way to eat more vegetables.
Chock-full of a variety of antioxidant-rich vegetables, this soup has got “eat the rainbow” covered.
A splash of red wine vinegar at the end balances the flavors out.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell
Keep reading for our expert tips, including how to make this soup on the stovetop.
Cover and cook on High for 4 hours or Low for 6 hours.
Remove Parmesan rind, if using.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell
Stir in 2 teaspoons vinegar and top each serving of soup with 1 teaspoon pesto.
Finish Step 2 just before serving.
We cook this vegetable soup in the slow cooker, which works well for busy days.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell
you’re free to also cook it on the stovetop and have it ready in less time.
Check out thestovetop versionof this healthy soup recipe.
We add a Parmesan rind to give this soup a rich, umami taste.
This soup freezes well.
However, cream-based soups and those containing chunks of potato generally do not.
verify the soup has cooled to room temperature before transferring it to freezer-safe containers.
Remember to label the container with the name of the soup and the date it was frozen.
Store-bought or homemade crackers also pair perfectly with soup.
Be sure to try our recipes forHomemade Multi-Seed CrackersandParmesan Crisps.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
