Description
A hearty and fresh spring soup made in a crockpot.
Ingredients
Scale
- 4 cups vegetable broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onions
- 2 cups chopped asparagus
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Combine all ingredients except for heavy cream in the crockpot.
- Cover and cook on low for 6-8 hours.
- Stir in heavy cream 30 minutes before serving.
- Serve hot.
Notes
- Adjust seasoning to taste.
- Use fresh herbs for added flavor.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 40mg
Keywords: spring soups, crockpot soups, vegetable soup, easy soup recipes