Slow Cooker Vegetable Soup by The Canadian Living Test Ktichen

It doesn't take long to prepare and refrigerate the ingredients the night before, then start them in the slow cooker in the morning for a healthy, hearty soup. Offer some grated Parmesan cheese to sprinkle over the bowlfuls.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about	-
cal	128
pro	7 g
total fat	2 g
sat. fat	1 g
carb	23 g
fibre	6 g
chol	6 mg
sodium	636 mg
% RDI:	-
calcium	6%
iron	16%
vit A	37%
vit C	50%
folate	24%

Preparation:

In slow cooker, combine onion, carrots, celery, garlic, bay leaves, oregano and salt. Add tomatoes, stock, 3 cups (750 mL) water, salami and beans. Cover and cook on low until vegetables are tender, about 6 hours.

Add green pepper, zucchini and corn; cover and cook on high until tender-crisp, about 20 minutes. Discard bay leaves. Stir in parsley.

Additional Information

Variations
Slow Cooker Vegetable Pasta Soup:
Add 1 cup (250 mL) cooked pasta, such as elbow macaroni, rigatoni or small shells, at the end of cooking.

Vegetable Soup: In Dutch oven, heat 1 tbsp (15 mL) vegetable oil over medium heat; cook onion, carrots, celery, garlic, green pepper, zucchini, bay leaves, oregano and salt until vegetables are softened, about 5 minutes.

Stir in tomatoes, stock, 3 cups (750 mL) water and beans; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Stir in salami, corn and parsley; simmer until heated through, about 5 minutes. Discard bay leaves.