Slow Cooker Vegetable Soup
With little effort, your family can enjoy Slow Cooker Vegetable Soup Recipe. Toss everything into the crockpot for a hearty soup that is packed with flavor.
Servings: 6
Ingredients
- 1 large onion chopped
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 3 medium Yukon gold potatoes peeled and diced into small pieces
- 2 cans fire roasted tomatoes 14.5 oz
- 1 bag frozen mixed vegetables 12 oz
- 2 bay leaves
- ½ teaspoon dried thyme
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian Seasoning
- 8 cups vegetable stock
Instructions
- Place everything in the slow cooker.
- Cook on low for 5-6 hours or on high for 2.5-3 hours until the potatoes are soft.
- Serve warm and enjoy!
Video
Notes
Serve warm with crusty bread.
Recipe Tips
- Cutting Fresh Vegetables - To ensure that the vegetables cook evenly, try to cut in about the same size pieces.
- Cooking Time - Cooking time will vary depending on how long the potatoes take to cook. We like to cook on low so it is ready when we get home.
- Dutch Oven - If you prefer, you can make this soup in a Dutch Oven and allow it to simmer for about 30 minutes over medium heat or until the veggies have softened.
- Italian Vegetable Soup - Add white beans, pasta, and Italian herbs for delicious variations.
- Spicy Kick - Stir in 1/2 teaspoon of red pepper flakes or a dash of hot sauce.
- Mexican Twist - Add corn, black beans, diced chilies, and taco seasoning.
- Creamy Version - Stir in a splash of cream or coconut milk before serving.
- Add Meat - Add in cooked chicken, sausage, chickpeas or ground beef can be added for more protein.
Nutrition
Calories: 165kcal | Carbohydrates: 35g | Protein: 6g | Sodium: 1905mg | Potassium: 660mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7505IU | Vitamin C: 23.1mg | Calcium: 109mg | Iron: 5.2mg
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