Old-Fashioned Vegetable Soup

3.6 (4 reviews)

1 Tbsp. olive oil
2 medium-sized carrots, chopped
1 medium-sized yellow onion, chopped
1 celery stalk, chopped
2 small red potatoes, diced
1/2 small red bell pepper, seeded and chopped
4 oz. green beans, ends trimmed and cut into 1-inch pieces
1 large garlic clove, minced
6 cups vegetable stock
15.5-oz. can navy beans, or other white beans, drained and rinsed
1/2 cup green peas
Salt and black pepper, to taste
2 Tbsp. chopped fresh parsley

• Place the oil, carrots, onion, and celery in a 6-quart slow cooker. Cover and cook on high to soften slightly while you assemble the remaining ingredients.
• Add the potatoes, bell pepper, green beans, garlic, and stock to the cooker. Cover and cook on low for 8 hours.
• About 30 minutes before serving, add the beans and peas and season with the salt and pepper. Just before serving, stir in the parsley and taste to adjust the seasonings.

Makes 4 to 6 servings

From Robin Robertson’s Fresh From the Vegetarian Slow Cooker

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind