Description
A hearty and aromatic vegetable soup infused with fresh rosemary and mellow garlic, slow-cooked to perfection for a comforting, nutrient-dense meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 large carrots, sliced into rounds
- 2 stalks celery, diced
- 3 medium gold potatoes, cubed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a skillet over medium heat and sauté the diced onion and minced garlic for 3-5 minutes until translucent.
- Transfer the sautéed onion and garlic into the slow cooker.
- Add the sliced carrots, diced celery, cubed potatoes, and diced tomatoes with their juices to the pot.
- Pour in the vegetable broth and tuck the fresh rosemary sprigs into the liquid.
- Cover the slow cooker and cook on Low for 7-8 hours or High for 4 hours.
- Remove the rosemary stems and discard them.
- Stir in salt, black pepper, and lemon juice to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American