Description
Easy Slow Cooker Vegetable Soup is a wholesome, comforting meal that’s as simple to make as it is satisfying. Packed with colorful vegetables, rich flavors, and a touch of seasoning, this soup is perfect for busy days. It’s naturally gluten-free, easily customizable, and a delicious way to embrace seasonal produce.
Ingredients
- 1 onion, chopped
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 2 cups russet potatoes, peeled and chopped
- 2 cups green beans, fresh or frozen
- 1 can (15 oz) 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)
- 2 teaspoons kosher salt (adjust to taste)
- 1 cup corn kernels, fresh or frozen (add at the end)
- 1 cup peas, fresh or frozen (add at the end)
Instructions
Slow Cooker Method:
- Prepare Ingredients:
Chop the onion, carrots, celery, potatoes, and green beans. Defrost frozen vegetables if using. - Combine in Slow Cooker:
Add the onion, carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt to a 6-quart slow cooker. Stir to combine. - Cook:
Cover and cook on high for 4–5 hours or low for 7–8 hours, until the vegetables are tender. - Add Final Ingredients:
In the last 5–10 minutes, stir in the corn and peas. Let them warm through. - Serve:
Remove the bay leaf, taste, and adjust salt if needed. Ladle the soup into bowls and serve warm with your favorite garnishes.
Stovetop Method:
- Sauté Aromatics:
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and a pinch of salt, cooking for 5 minutes until softened. - Add Vegetables:
Stir in the carrots and celery, cooking for another 5 minutes. - Build the Base:
Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, salt, and vegetable stock. Stir to combine. - Simmer:
Bring the soup to a boil, then reduce to a simmer. Cover and cook for 25–35 minutes, or until the vegetables are tender. - Finish:
Stir in the corn and peas, letting them warm through for 2–3 minutes. Taste and adjust seasoning.
Notes
- Use fresh vegetables for the best flavor, but frozen ones are a convenient option.
- Experiment with add-ins like cooked beans, pasta, or quinoa for extra heartiness.
- This soup freezes beautifully—portion it into containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4–8 hours (slow cooker) or 35 minutes (stovetop)
- Category: Soup
- Method: Slow Cooker or Stovetop
- Cuisine: American