Old-Fashioned Vegetable Soup


1 tablespoon olive oil

2 medium-sized carrots, chopped

1 medium-sized yellow onion, chopped

1 celery, chopped

2 small red potatoes, left unpeeled and diced

½ small red capsicum, seeded and chopped

125 grams green beans, end trimmed and cut into 1-inch pieces

1 large garlic clove, minced

6 cups vegetable stock

1 400 g can navy or other white small white beans, drained and rinsed

½ cup fresh or frozen green peas

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley leaves


  1. Place the oil, carrots, onion, and celery in a 5.7 litre slow cooker, cover, and cook on High to soften slightly while you assemble the remaining ingredients.

  2. Once prepped, add the potatoes, capsicum, green beans, garlic, and stock to the cooker; cover on Low for 8 hours.

  3. About 30 minutes before you're ready to serve, add the beans and peas and season with salt and pepper. Just before serving, stir in the parsley and taste to adjust the seasonings. Serve hot.