Wholesome Chunky Vegetable Soup

Estee Kafra Estee Kafra
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I personally like chunky vegetable soup, but if you don’t want to cube all the vegetables, simply use a food processor fitted with the steel blade to chop them up.

8h 40m 12
Easy Vegan Low Fat No Refined Sugar Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten

Directions

Prepare Soup

  1. Place all cubed vegetables in a slow cooker and let cook on high for about one hour.

  2. Add the broth, plus more water if necessary to cover all the vegetables, along with dill, barley, red lentils, salt, and pepper.

  3. Cover and cook on low for 8-10 hours, until vegetables are tender.

  4. If desired, you can puree at this point.

  5. Add the baked beans about 20 minutes before serving.

Credits

Tips:

This soup reheats and freezes well. It will thicken when refrigerated overnight, so thin it with a little water when reheating.

Variations:

Chicken broth can be used instead of vegetable broth. 

Description:

Photography: Daniel Lailah

Styling: Amit Farber 

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1 Comment

Zlata Tova •

How long if it's not in a slow cooker? .

Nicole Oved •
Reply to Zlata Tova

Should be the about the same time - just be sure to cook it on the lowest flame and check it every so often! Enjoy :)