Crock Pot Vegetable Soup
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5.0
6 reviews
Excellent
Crock Pot Vegetable Soup
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An easy, healthy, and flavorful vegetable soup recipe for the slow cooker or stovetop!
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Ingredients
- 2 small onions (or 1 large onion), chopped
- 3 carrots, peeled and chopped
- 3 ribs celery, chopped
- 2 medium russet potatoes, peeled and chopped
- 1 zucchini, chopped
- 2 cups frozen cut green beans
- 1 (28 ounce) can petite-diced tomatoes, not drained
- ¼ cup chopped fresh parsley
- 2 tablespoons minced fresh garlic
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn kernels
Instructions
- Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 2-4 hours (or until potatoes and other vegetables are tender).
- Stir in the frozen peas and corn during the final 30 minutes of cooking time.
- Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!
ALTERNATE STOVETOP DIRECTIONS
- Heat about 1 tablespoon of olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery and sauté 4 minutes. Add the garlic and sauté 1 more minute. Stir in broth, tomatoes, potatoes, zucchini, tomato paste, parsley, bay leaves, thyme, salt and pepper. Bring to a boil, then add green beans. Reduce heat to medium-low, cover, and simmer until potatoes are almost tender, about 20 - 30 minutes. Add corn and peas and cook 5 minutes longer.
Equipments used:
Notes
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly. You'll know the soup is done as soon as the potatoes (and other veggies) are tender.
- You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
- Fresh herbs add great flavor to this old-fashioned soup when they're available. If you don't have access to the fresh version, the dried herbs are fine, too!
- A squeeze of fresh lemon juice, lime juice, or a splash of vinegar at the very end is a nice, bright addition.
- Garnish each bowl with freshly-grated Parmesan cheese, chopped fresh parsley, cilantro, thyme, or a dollop of sour cream for a delicious finishing touch!
Nutrition Information
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Serving
1cup
Calories
100.4kcal
(5%)
Carbohydrates
22g
(7%)
Protein
3.3g
(7%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
928.2mg
(39%)
Potassium
445.9mg
(13%)
Fiber
4.8g
(19%)
Sugar
7.5g
(15%)
Nutrition Facts
Serving: 11cups
Amount Per Serving
Calories 1004 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 100.4kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 3.3g | 7% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 928.2mg | 39% |
| Potassium | 445.9mg | 9% |
| Fiber | 4.8g | 19% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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