Vegetable Soup with Chicken Stock Base

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If you want to make good use of the stock you saved from cooking a chicken in your slow cooker, you're in luck. Here's an easy vegetable soup recipe. All it requires is some "shopping and chopping".

We've noted our favourite ingredients below, but this soup is great if you have leftover veggies or fresh veggies you don't know how/where to otherwise use. Experiment!*

Ingredients:

  • Broth from one chicken, fat layer removed (or 1 quart of chicken broth)
  • 1 large can of crushed tomatoes.
  • 1 celery heart (heart only, keep the rest of the celery to enjoy with dip!)
  • 4 large carrots, chopped
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 large onion, chopped
  • 1/8 of a cup of fresh or dried parsley heads
  • 1 can kidney beans (optional, you can replace it with diced chicken if you want meat in the soup)
  • 1/8 - 1/4 tsp cayenne

Preparation:

  1. Put all prepared ingredients above into the slow cooker, with crushed tomatoes and chicken stock added last to avoid splashing.
  2. Cook for 4-5 hours, longer will not affect the taste of the dish and will help flavours blend together.
  3. Enjoy hot at your next meal.
  4. Once cooled, the soup freezes well for future use.

This recipe is easy, tastes amazing and it's surprisingly filling on its own. It also freezes very well if you want to save some for later.

*Here's a different take on the same recipe: we substituted asparagus and left over cauliflower for the carrots in this soup and it was downright yummy!