Crockpot 5 -Spice Veggie Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, crockpot 5 -spice veggie soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Crockpot 5 -Spice Veggie Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Crockpot 5 -Spice Veggie Soup is something which I have loved my whole life. They are nice and they look wonderful.

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

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

Steps 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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