Vegetable soup in a slow cooker

Step-by-step cooking

1. Step 1:

   

   The first step is to put the diced zucchini into the bowl of the slow cooker. I have frozen zucchini, but it is better, of course, to use fresh young zucchini. Then wash them before placing them in a slow cooker.

2. Step 2:

   

   Then add the string beans. I also have frozen. In fact, you can use both fresh and frozen vegetables, because hardly anyone will feel the difference, unless they are born gourmets.

3. Step 3:

   

   Wash the bell pepper under running water and remove the seeds and stalk. It is better to use yellow pepper to make the finished dish look harmonious. Chop the pepper into cubes. And yes, frozen will do too ;)

5. Step 4:

   

   Wash the carrots thoroughly under running water with a brush, and then clean them with a vegetable peeler. The vegetable peeler will provide a minimum of waste. Cut the carrots into small cubes. In order to be sure that the carrots will have time to cook, you can grate it on a coarse grater.

6. Step 5:

   

   Peel the onion (preferably white) from the husk. If the onion is difficult to peel, then it can be soaked in warm water for about five minutes. Then the husk will come off easier. Finely chop the onion. Peel the garlic and grate it on a fine grater or pass it through a press. Add to the bowl of the slow cooker. You can do without onions here, if you don't like them. But I definitely recommend adding garlic. From it, vegetable stew acquires a unique flavor

7. Step 6:

   

   Wash cherry tomatoes under running water and cut into quarters or halves, depending on the size. Cherry tomatoes can be replaced with ordinary tomatoes, if you are in season now and have delicious tomatoes on hand. Wash the greens and shake them from excess moisture. The greens give the dish an additional flavor and taste. Season the stew with salt and pepper to taste. You do not need to add water, since vegetables will give juice. Simmer on the "Quenching" program for 20 minutes.