Slow Cooker Loaded Veggie Soup

There’s only one thing that’s better on a chilly fall or winter day than a big bowl of piping hot veggie soup: When that soup is ready and waiting for you the minute you walk in the door.

We are slow cooker junkies. They’re like a busy mom’s kryptonite. There’s nothing better than tossing a bunch of healthy veggies, beans and broth into a crockpot and letting them cook all day while you’re busy at work or chasing toddlers around all day.

We love this veggie soup recipe, which is a modified version of The Blond Cook’s Easy Crockpot Vegetable Soup because it’s as easy as can be, it’s hearty like a cold weather soup should be, and it’s delicious. Plus, it makes quite a few servings, which means you can actually enjoy a healthy, home cooked meal when mommyhood would have you shoving sugar-packed granola bars down your throat in between diaper changes or work meetings. Snag a nice big loaf of fluffy bread to pair with it (or to dunk in it!), and there you have it: An easy, healthy weeknight meal the whole family will love.

Two Hangry Moms Hack: Intimidated by the long list of ingredients? You can replace all of the spices with Trader Joe’s Everything But the Bagel Seasoning Blend. It tastes delicious with this veggie soup!

Ingredients:

• 1 lb. yellow or white potatoes, peeled and cubed (about 3 potatoes)
• 1-1/2 cups chopped yellow onion (about 1/2 of a large onion)
• 1 cup chopped kale (with stems removed)
• 1, 28 oz can diced tomatoes, undrained
• 1, 15 oz can of Garbanzo beans
• 1, 14.5 oz can sliced okra, drained
• 1, 14.5 oz can sliced carrots, drained
• 1, 8.5 oz can green Lima beans, drained
• 1, 15.25 oz can corn, drained
• 1, 14.25 oz can green beans, drained
• 1 Tbsp. fresh minced garlic
• 2 bay leaves
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1 tsp. salt (more or less, to taste)
• 1 tsp. freshly ground black pepper (more or less, to taste)
• 1, 32-oz container vegetable broth

Directions:

1. Add all veggie sou ingredients to slow cooker. Cover and cook on low for 6-7 hours, or until potatoes are tender. Discard bay leaves before serving.