Description
A comforting and hearty Crock Pot Vegetable Soup packed with nutritious vegetables, fire roasted tomatoes, and flavorful herbs, slow-cooked to perfection for an easy and delicious meal.
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)
- 8 cups vegetable stock
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
Instructions
- Prepare Ingredients: Chop the onion, celery, and carrots. Peel and dice the Yukon gold potatoes into small pieces to ensure even cooking.
- Combine Ingredients: Place all the chopped vegetables, frozen mixed vegetables, fire roasted tomatoes, vegetable stock, bay leaves, dried thyme, minced garlic, salt, pepper, and Italian seasoning into the slow cooker.
- Cook Soup: Set the slow cooker to low and cook for 5-6 hours, or set to high for 2.5-3 hours, until the potatoes are tender and the flavors have melded beautifully.
- Serve: Remove the bay leaves, ladle the soup into bowls, serve warm, and enjoy a hearty and healthy meal.
Notes
- This recipe requires minimal prep and is perfect for a hands-off slow cooker meal.
- You can customize the mixed vegetables based on your preference or what’s available seasonally.
- Adjust salt and pepper to taste before serving if desired.
- Leftovers store well in the refrigerator for 3-4 days or can be frozen 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: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
