Description
A warming and nutritious Crock Pot Vegetable Soup made effortlessly in the slow cooker. Packed with fresh and frozen vegetables, hearty potatoes, and flavorful herbs, it’s a comforting meal perfect for busy days.
Ingredients
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 3 medium Yukon Gold potatoes, peeled and diced
- 1 (12 oz) bag frozen mixed vegetables
- 2 (14.5 oz) cans fire-roasted tomatoes
- 2 bay leaves
- ½ teaspoon dried thyme
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
- 8 cups vegetable stock
Instructions
1. Chop the onion, celery, carrots, and potatoes into even pieces.
2. Place all chopped vegetables inside the slow cooker.
3. Pour in the fire-roasted tomatoes along with their juice.
4. Add the frozen mixed vegetables.
5. Season with bay leaves, dried thyme, minced garlic, salt, pepper, and Italian seasoning.
6. Pour in the vegetable stock.
7. Cover the slow cooker and cook on low for 5-6 hours or high for 2.5-3 hours.
8. Check potatoes for tenderness at the end of cooking time.
9. Ladle soup into bowls and serve hot, optionally with crusty bread.
Notes
For a creamier texture, blend part of the soup halfway through cooking.
Customize the recipe with seasonal vegetables or your favorites.
This soup stores well in the fridge for up to 4 days and also freezes beautifully.
Use low-sodium vegetable stock if desired to reduce overall salt content.