Crockpot Veggie Soup
Serving size: 6-8
32 oz vegetable broth
3 Tbsp tomato paste
1 15 oz can garbanzo beans
1 15 oz can kidney beans
2 Tbsp better than bullion chicken base
2 large carrots
1 small onion
1/2 cup medium butternut squash
1 cup uncooked quinoa
1 large sweet potato
1/2 green bell pepper
4 medium size white button mushrooms
1 Tbsp Italian seasoning
1 tsp granulated garlic powder
1 Tbsp maple syrup
1 Tbsp all purpose seasoning
Salt and pepper
Plug crockpot in and set temperature to high.
To crockpot, add: vegetable broth, tomato paste, beans (undrained), bullion chicken base, quinoa, Italian seasoning, garlic powder, maple syrup, and all purpose seasoning.
Next, chop carrots, onion, squash, sweet potato, bell pepper, and mushrooms. Add all vegetables to crockpot.
Top off with salt and pepper.
Let crockpot cook on high for 3-4 hours, stirring every hour.
Serve with fresh bread and a big salad!
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