Slow Cooker Parmed Vegetable Soup

Slow Cooker “Parmed” Vegetable Soup is my husband’s favorite version of Vegetable Beef Soup!

One thing I love about crocking this soup is it freezes so well.  Once we’ve eaten vegetable soup for a few days, I freeze in individual containers and reheat as needed.  This makes for a great lunch solution for the office too!

1. Place beef in the slow cooker.
2. Add bay leaves, chopped celery, onions, potatoes & carrots.  Season with garlic powder & Salt & Pepper.
3. Pour diced tomatoes, beef broth & water on top.
4. Cover & Crock on High for 5-6 hours
5. Add 1 cup of frozen corn and 1 & 1/2 cup frozen green beans.
6. Cover. Crock on High for 1 hour more or until vegetables are softened.

To serve, pour soup into bowls and top with oyster crackers.

Sprinkle a generous amount of mozzarelle cheese on top and melt in the microwave for 45-60 seconds.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Note: Nutrition Facts do NOT include cheese or oyster crackers.