To keep it vegan, opt for vegetable broth instead of chicken broth.
Seal and freeze for up to 6 months.
To prepare soup: Empty the freezer bag into a 6-quart slow-cooker.
Cover and cook on High for 4 hours or Low for 8 hours.
Transfer half of the soup to a blender and puree.
(Use caution when blending hot liquids.)
Tips
To make ahead: Prepare through Step 1 and freeze for up to 6 months.
Refrigerate soup for up to 4 days or freeze for up to 4 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
