Slow Cooker Lentil Vegetable Soup is, to say the least, easy and a flavorfully herbed dinner. You just throw in the ingredients and get a fantastic meal.
Nothing says fill-it-up like a hot pot of Slow Cooker Lentil Vegetable Soup that is all ready to serve. Bowls will be lined up waiting for their ladles full of flavorfully herbed vegetable soup. I mean, can you imagine carrots, mushrooms, lentils, corn, black beans, tomatoes and more? It is loaded!
You will feel like a real chef while preparing this soup. Even though the ingredients are pretty basic and possibly already in your kithen it is a rewarding recipe. There is a list of herbs and spices but there again, you probably already have them. They add so much flavor to the soup – along with aroma. The crock~pot makes the recipe extremely easy so just add the ingredients, turn on the knob and relax.
Thank goodness my husband loves soups. I think I have mentioned a
billion few times before about his picky selective eating habits. It always surprises me what he does and doesn’t like. He is from a small town and they were, honestly, very poor. He says they ate a lot out of the garden and so that is where his love for root vegetables comes from. Lettuce? No. But root vegetables? Yes.
So when I found out he
loves likes (somehow he also uses correct English so he never loves an inanimate object) lentils, barley and couscous I was very very happy. This opened up a whole new array of dishes that I could make and he would ‘like’. So, this wonderful soup was created out of wanting to get praise from my husband. I’m so needy blessed.
Slow Cooker Lentil Vegetable Soup
- 1 white onion, chopped
- 2 carrots, cut on the bias or rolled cut
- 1 pound cremini mushrooms
- 1/2 cup dried green lentils
- 1 can 15 ounces black beans, drained
- 1 can 14 1/2 ounces diced tomatoes
- 1 can 8 ounces whole kernel corn
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 32 ounces vegetable broth
- As simple as always - Add everything to the crock pot and stir.
- Cook on low 6 to 8 hours or on high 3 to 4 hours.
Let cool to room temperature.
Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of serving -
Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.
Ready to serve.