Old Mother Hubbard Veggie Soup

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Old Mother Hubbard Veggie Soup

 

1 Tbsp. olive oil or canola oil

2 carrots, chopped

1 medium-sized yellow onion, chopped

1 celery stalk, chopped

2 small red potatoes, or a large russet potato, diced

1/2 small red or green bell peppers, seeded and chopped

4 oz. green beans, ends trimmed and cut into 1-inch pieces

1 or more large garlic cloves, minced

6 cups vegetable stock

15.5-oz. can navy beans, or other white beans, drained and rinsed

1/2 cup fresh or frozen green peas

Salt and black pepper, to taste

2 Tbsp. chopped fresh parsley or cilantro

 

 

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. Serves 5 to 6