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Easy Slow Cooker Vegetable Soup

Slow cooker vegetable soup in white bowl with crusty bread
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Easy dump-and-go vegetable soup made in a slow cooker with minimal prep. Uses canned tomatoes, frozen vegetables, and fresh ingredients for a healthy, flavorful dinner.

Ingredients

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  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 3 medium Yukon gold potatoes, peeled and diced
  • 2 cans (14.5 oz each) fire roasted tomatoes
  • 1 bag (12 oz) frozen mixed vegetables
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 8 cups vegetable stock

Instructions

  1. Add chopped onion, celery, carrots, and diced potatoes to a 6-quart slow cooker.
  2. Pour in fire roasted tomatoes with juices and frozen mixed vegetables directly from the bag.
  3. Add bay leaves, dried thyme, minced garlic, salt, pepper, and Italian seasoning to the pot.
  4. Pour vegetable stock over all ingredients until submerged. Stir gently to distribute seasonings.
  5. Cover and cook on low for 6 hours or on high for 3-4 hours until potatoes are fork-tender.
  6. Remove and discard bay leaves. Taste and adjust salt and pepper as needed. Serve warm with crusty bread.

Notes

  • Fire roasted tomatoes create the best flavor. Regular diced tomatoes can substitute but won’t be as rich.
  • Can use baby carrots instead of chopping regular carrots to save prep time.
  • Chop fresh vegetables the night before and refrigerate to make morning assembly even faster.
  • Add cooked chicken or ground beef during the last hour for extra protein.
  • Soup tastes even better the next day after flavors have melded in the refrigerator.
  • Bay leaves must be removed before serving as they are inedible.

Nutrition

Find it online: https://www.benefitiany.com/slow-cooker-vegetable-soup/