There's something so comforting about a warm bowl of vegetable soup, especially when it's made with love and simplicity. Amish Vegetable Soup is a classic, hearty dish that hails from the heart of the Midwest, where fresh produce and simple ingredients shine. This slow cooker version is perfect for busy days when you want to come home to a delicious, homemade meal without spending hours in the kitchen. It's a great way to use up those extra veggies in your fridge and is sure to become a family favorite.

This Amish Vegetable Soup pairs wonderfully with a slice of crusty bread or a warm, buttery biscuit. For a heartier meal, you might serve it alongside a simple green salad or a grilled cheese sandwich. If you're feeling indulgent, a dollop of sour cream or a sprinkle of shredded cheese on top can add a creamy touch.

Servings: 6-8 servings

2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
2 potatoes, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes, undrained
6 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf
2 cups chopped cabbage

1. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the onion is translucent, about 5 minutes.

2. Transfer the sautéed vegetables to your slow cooker.

3. Add the potatoes, green beans, corn, diced tomatoes, vegetable broth, salt, pepper, thyme, basil, and bay leaf to the slow cooker.

4. Cover and cook on low for 6-8 hours, or until the vegetables are tender.

5. About 30 minutes before serving, stir in the chopped cabbage and continue cooking until the cabbage is tender.

6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Feel free to get creative with this soup! You can add other vegetables like zucchini or bell peppers, or even throw in some cooked beans for added protein. If you prefer a meatier version, add cooked chicken or beef. For a touch of heat, a pinch of red pepper flakes can do wonders. This soup is also a great way to use up leftover rice or pasta—just stir it in during the last hour of cooking.

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