Slow cooker French vegetable soup recipe. Tired of your usual go-to soup recipes? We have the perfect solution! This French Vegetable Soup is quick and easy, loaded with vegetables and beans, and packed with flavor.
Background and History of French Vegetable Soup
French vegetable soup is a soup that is made with a combination of vegetables, water, and seasonings. The vegetables can be any combination of onions, carrots, celery, potatoes, turnips, leeks, or cabbage.
French vegetable soup is not only popular in France but also in other countries like Belgium and Canada. It’s also known as potage parisien or potage à la française.
The earliest recipe for French vegetable soup can be found in the 18th-century cookbook “La Cuisine Creole” by Louisette Bertholle and Simone Beck. This cookbook was published in 1954 and it was one of the first cookbooks to include recipes from French cuisine outside France.
Tips on How to Make the Most Mouthwatering Slow Cooker French Vegetable Soup To Your Tastes!
The soup is a perfect dish for cold days when you don’t want to spend a lot of time in the kitchen.
It will be ready in just a few hours, and it will make your house smell amazing.
This soup is made with fresh vegetables and beans. It’s also low in fat, and gluten-free. For vegans, use vegetable broth as a substitute.
It’s so easy to make that you can do it even if you’re not a very good cook.
You can customize this recipe by adding more or less of any ingredient based on your tastes.
3 Simple Recipes for Delicious Healthy Winter Soups That Will Warm You Up
There are many different types of soups that you can enjoy in the winter. These soups are a great way to warm up and get cozy on a cold winter day. They are also perfect for people who want to use the cold season as an opportunity to detox from heavy meals and eat healthier. Here are three recipes for delicious, healthy, and easy-to-make winter soups that will warm you up.
Slow Cooker French Vegetable Soup Recipe
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- 8 cups (2 L) veal stock or vegetable stock
- 2 fresh tomatoes, sliced or 1 can (14½ oz (435 ml)) diced tomatoes
- 1½ cups cubed potatoes
- 1 cup cut green beans
- 1/2 cup chopped yellow onions
- 1/2 cup sliced carrots
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried savory leaves
- salt and freshly ground black pepper, to taste
- chopped fresh parsley
In a 6-quart (6 L) slow cooker, combine all ingredients, except fresh tomatoes (if using) and seasoning. Stir well.
Cover the pot and cook on a low-heat setting for 6-8 hours, adding tomatoes during the last 20 minutes.
Turn off the cooker and open the lid.
Season the soup with salt and black pepper, to taste. Stir well before serving. Sprinkle each bowl with chopped fresh parsley.