Crockpot 5 -Spice Veggie Soup

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, crockpot 5 -spice veggie soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Crockpot 5 -Spice Veggie Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Crockpot 5 -Spice Veggie Soup is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook crockpot 5 -spice veggie soup using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Crockpot 5 -Spice Veggie Soup:
  1. Take 2 containers low sodium chicken stock (32 ounce)
  2. Get 1 can (14.5 ounce) fire roasted diced tomatoes
  3. Get 1⁄8 teaspoon black pepper
  4. Take 1 teaspoon 5 spice seasoning
  5. Take 4 large sweet potatoes, peeled and cut into chunks
  6. Get 2 large onions, sliced
  7. Prepare 1 large green pepper, sliced
  8. Prepare 5 zucchini, peeled and sliced into coins
  9. Make ready 5 cloves garlic, minced

Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine. Slow-Cooker Cabbage Soup with Sherry Sherry adds sweetness and flavor to this slow-cooker vegetarian cabbage soup. It's balanced nicely by the crushed red pepper, fire-roasted tomatoes and a pop of acidity from the sherry vinegar.

Instructions to make Crockpot 5 -Spice Veggie Soup:
  1. In a large crockpot pour in your chicken stock, fire roasted tomatoes, black pepper and 5-spice seasoning, stir gently……
  2. Next add into crockpot your sweet potatoes, onions, green pepper,zucchini and minced garlic, stir gently……
  3. Cover and cook on Low heat for 8 hours…….
  4. Serve and enjoy 😉!

Slow-Cooker Cabbage Soup with Sherry Sherry adds sweetness and flavor to this slow-cooker vegetarian cabbage soup. It's balanced nicely by the crushed red pepper, fire-roasted tomatoes and a pop of acidity from the sherry vinegar. Potatoes give the soup heft and substance. Last year, I made crock-pot veggie soup that lasted for a whole week and was as healthy as it was delicious. I've been wanting to make it again all winter, but haven't had time to do it.

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