Description
This easy, hearty slow cooker vegetable soup is packed with tender carrots, potatoes, green beans, and more — all without the need to sauté first! A dump-and-go recipe perfect for busy days.
Ingredients
- 1 onion, chopped
- 2 cups carrot
- 1 cup celery
- 2 cups chopped, peeled Russet potatoes
- 2 cups chopped green beans, fresh or frozen, defrosted
- 1 (15-oz) can fire-roasted diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 quart vegetable stock (or chicken stock if not vegetarian)
- 2 teaspoons kosher salt
- To Add at the End:
- 1 cup corn kernels, fresh or frozen, defrosted
- 1 cup peas, fresh or frozen, defrosted
Instructions
1. To a 6-quart slow cooker, add the onion, carrot, celery, potato, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt. Stir to combine.
2. Cover and cook on high for 4–5 hours or on low for 7–8 hours, until the vegetables are very tender.
3. Uncover and add the corn and peas. Stir to combine and let them warm through.
4. Taste and add additional salt if desired.
5. (Optional Stovetop Instructions) In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion with a pinch of salt and cook until softened, about 5 minutes.
6. Add carrot and celery, stir, and cook for another 5 minutes.
7. Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, and salt. Stir to combine.
8. Add the vegetable stock, cover, bring to a boil, then reduce to a simmer. Cook covered for 25–35 minutes or until vegetables are tender.
9. Uncover and add corn and peas. Stir and warm through for 2–3 minutes. Taste and adjust seasoning if needed.
Notes
Optional serving suggestions include minced parsley, a drizzle of olive oil, grated parmesan cheese, or a slice of crusty bread.
This soup is great for meal prep and stores well in the fridge for up to 4 days or frozen for up to 3 months.
To make it heartier, you can add cooked beans or cooked pasta at the end.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 629mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable soup, slow cooker, dump and go, easy soup, healthy soup