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This recipe is a hearty, healthy soup that can be made vegetarian and even vegan. It’s a wonderful option to have when you host friends with dietary restrictions or preferences, or if you simply are craving something healthier and lower calorie to meal prep after months of holiday indulgence.
1. Combine all ingredients in the slow cooker and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until all vegetables are cooked and tender. Remove the bay leaf.
2. At this point, you can either serve the soup as-is, (brothy and chunky) and use a blender or food processor to puree the soup completely (very thick and smooth); or use a blender or food processor to puree about half of the soup and add it back to the brothy soup, mixing to combine.
3. Serve warm with desired toppings on the side so each person can add their own.
