Simple Vegetable Soup Recipe
Ingredients
3 cups chopped leeks, white and light green part only (about 2 medium leeks)
2 cups diced carrots (about 3 large)
3 cups diced unpeeled zucchini (about 2 1/2 medium)
2 (14 1/2-ounce) cans vegetable broth
1 cup water
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 plum tomatoes, chopped
Directions
1. In a 3 1/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the vegetables are tender.
3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the vegetables are tender.
3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well.
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