Crockpot Veggie Soup


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This creamy soup is perfect for lunchtime!

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Serving Size / Yield

8 servings


  • three 14-oz. cans chicken broth
  • 1/4 C. butter, melted
  • one 16-oz. pkg. frozen mixed vegetables
  • 1 onion, chopped
  • 3 ribs celery, sliced
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 zucchini, coarsely chopped
  • 2 C. fresh, chopped broccoli
  • 1 C. half-and-half cream

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In a large crockpot, combine broth, butter, mixed vegetables, onion, celery, and seasonings. Stir well.  Cover and cook on low for 6-7 hours or on high for 3-4 hours.  Stir in zucchini and broccoli.  If not using high temperature, turn heat to high and cook another 30 minutes to 1 hour or until broccoli is tender-crisp.  Turn off heat and stir in half-and-half. Let stand about 10 minutes before serving.

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