Ingredients

  • 6 medium white potatoes, peeled and chopped
  • 2 onions, chopped
  • 1 carrot, peeled and diced
  • 3 stalks celery, diced
  • 1 tablespoon oil-packed minced garlic
  • 4 cubes chicken bouillon
  • 1 quart water
  • 1 tablespoon parsley flakes
  • 1 tablespoon salt-free herb seasoning blend
  • 1 tablespoon Italian seasoning
  • 1 1/2 cups soy milk
  • 2 cups chopped broccoli

Instructions

  1. In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
  2. Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
  3. Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.
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