8-10cupsvegetable brothlow sodium, room temperature or cold
3onionsmedium, diced, small
2carrotscubed
2celery stalksincluding leaves
3bay leaves
¼cupparsleyfinely chopped
2tbspolive oil
1tspsavory
Instructions
Add all of the ingredients (except the savory) in a slow cooker.
Cover and set the slow cooker to high for approximately 5-6 hours or on low for 8-9 hours.
Discard the bay leaves.
Add the savory. Season to taste and serve.
Video
Notes
There may be slight variations in total cooking time based on the type of slow cooker you have.
Include celery leaves when making this soup; this is a great flavor enhancer.
Opt for low-sodium vegetable broth to control the salt content in your soup. You can always adjust the seasoning to your taste at the end.
Feel free to experiment with seasonings like cumin, thyme, or smoked paprika to tailor the soup's flavor to your liking. Adjusting the seasonings allows you to create a personalized taste experience.
Start with 8 cups of vegetable stock; toward the end of cooking, you may need to adjust the thickness of the soup.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from The Laura Secord Canadian Cook Book