I know the official start of spring is (finally) right around the corner, but I have one more soup recipe to share with y’all. This is a delicious and easy slow cooker recipe from My Kitchen Addiction that I have made multiple times already. This soup is easy to adapt to your favorite ingredients and flavors. Try it and I think you will love it as much as I do.
1 tbsp. extra virgin olive oil
1/2 sweet onion, diced
4 cloves garlic, minced
32 oz. low sodium vegetable stock or broth
28 oz. diced tomatoes with juice
16 oz. frozen mixed vegetables
1 1/2 tsp. Italian seasoning
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup small pasta (I used elbow.)
In a skillet over medium heat, warm the olive oil and add the chopped onion and minced garlic. Cook for 6 to 8 minutes or until the onion/garlic mixture is soft and tender. Transfer this to a slow cooker and add the remaining ingredients except the pasta.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 45 minutes before you are ready to serve the soup, add the pasta and cover. Continue to cook on low until the pasta is cooked. I served this with a side of cornbread and it made a wonderful meal.