Slow Cooker Vegetable Soup
Slow Cooker Vegetable Soup is the ultimate comfort dish, packed with fresh vegetables and rich flavors. Let the slow cooker work its magic as the aroma fills your kitchen and delivers a hearty and nutritious meal.
Servings: 8 serves
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 carrots peeled and sliced into rounds
- 3 celery ribs sliced
- 4 cloves garlic minced
- ¼ cup chopped fresh parsley
- 28 ounces canned diced tomatoes undrained
- 3 cups diced potatoes I use up about 2 large Russet potatoes, peeled, and dice into 1/2-inch thick cubes
- 2 cups frozen or fresh green beans ends trimmed and chopped
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon smoked paprika
- 2 teaspoons salt or to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper or to taste
- 8 cups low-sodium vegetable broth
- 1 cup frozen or canned corn kernels
- dill or parsley finely chopped, for garnish
- fresh lemon juice for serving
Instructions
- Sauté the aromatics and vegetables. Heat olive oil in a large skillet over medium-high heat. Add onions, carrots, and celery; cook for 4 minutes. Stir in garlic and fresh parsley and cook for 30 seconds. Remove from heat and transfer to the pot of your 6-quart or larger slow cooker.
- Combine the ingredients. To the slow cooker, add diced tomatoes, potatoes, green beans, and tomato paste. Stir in the bay leaves, smoked paprika, salt, thyme, basil, oregano, pepper, and vegetable broth; gently stir until everything is well combined.
- Cook. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Add the corn for the last 30 minutes of cooking.
- Serve. Remove the lid; gently stir and ladle the vegetable soup into bowls. Garnish with fresh dill or parsley, plus a squeeze of fresh lemon juice, and serve.
Video
Notes
- Frozen Veggies: Use frozen veggies for convenience; they're great in the slow cooker.
- Flavor Boost: Add fresh dill or parsley and a dash of lemon juice before serving.
- Make it Hearty: Add shredded chicken, and serve the soup with rice, bread, or a salad.
- Deglazing: After sautéing, use a splash of wine or broth to deglaze the pan and capture all the tasty browned bits.
- Broth: Combine vegetable and chicken broth for added flavor.
- Herbs: Use rosemary, tarragon, thyme, or cilantro for a personal twist on this soup.
- Add Heat: Consider red pepper flakes or fresh jalapeños for a kick.
- Season to Taste: Season to your liking, as everyone's taste varies.
Nutrition
Serving: 2cups | Calories: 181kcal | Carbohydrates: 28g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 540mg | Potassium: 917mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5820IU | Vitamin C: 23.1mg | Calcium: 87mg | Iron: 3mg
