Description
This easy and hearty Crock Pot Vegetable Soup is packed with nutritious vegetables and Italian seasonings, slow-cooked to perfection for a comforting meal. Perfect for busy days, simply toss all the ingredients into your slow cooker and let it simmer until the vegetables are tender and the flavors meld beautifully.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 medium Yukon gold potatoes, peeled and diced into small pieces
- 1 bag frozen mixed vegetables (12 oz)
Other Ingredients
- 2 cans fire roasted tomatoes (14.5 oz each)
- 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
- Prepare Ingredients: Chop the onion, celery, and carrots. Peel and dice the Yukon gold potatoes into small pieces for even cooking.
- Add Ingredients to Slow Cooker: Place all chopped vegetables, canned fire roasted tomatoes, frozen mixed vegetables, bay leaves, dried thyme, minced garlic, salt, pepper, Italian seasoning, and vegetable stock into the crock pot.
- Cook: Cover and cook on low for 5-6 hours or on high for 2.5-3 hours, until the potatoes and other vegetables are soft and flavors have melded together.
- Serve: Remove bay leaves, ladle the soup into bowls, serve warm, and enjoy this hearty vegetable soup.
Notes
- With minimal effort, this crock pot soup packs a flavorful punch perfect for any day of the week.
- Feel free to adjust the vegetables based on seasonal availability or personal preference.
- For a thicker soup, mash some of the potatoes directly in the crock pot before serving.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 165 kcal
- Sugar: 7 g
- Sodium: 1905 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
