Slow Cooker Vegetable Soup
Warm up with a slow cooker vegetable soup filled with tender veggies and aromatic spices. Its rich, comforting flavors are so satisfying.
Servings (Adjustable):
Calories: 252kcal
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Ingredients
- 1 small onion chopped
- 2 cups of frozen mixed vegetables
- ½ can of chopped tomatoes
- 1 medium potato peeled, cubed
- 1 bay leaf
- ¼ teaspoon dried Italian seasoning
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups vegetable stock
Instructions
- In a slow cooker, add the chopped onion, frozen vegetables, canned tomatoes, potatoes, bay leaf, Italian seasoning, minced garlic, salt, and pepper.
- Pour the vegetable stock over the ingredients in the slow cooker.
- Set your slow cooker to Low setting and cover with the lid. Cook for 4-6 hours for a thorough simmer or on high setting for 2-3 hours for a quicker soup.
- About 30 minutes before serving, check the potatoes for tenderness. They should be soft when pierced with a fork.
- Adjust seasoning for salt and pepper and serve.
Notes
Consider adding cooked beans or pasta during the last 30 minutes of cooking.
If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with a small amount of cold water and stir it into the slow cooker during the last hour of cooking. Stir well to avoid lumps. Garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese before serving for extra flavor.
If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with a small amount of cold water and stir it into the slow cooker during the last hour of cooking. Stir well to avoid lumps. Garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese before serving for extra flavor.
Nutrition
Calories: 252kcal | Carbohydrates: 56g | Protein: 10g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 1467mg | Potassium: 1111mg | Fiber: 12g | Sugar: 8g | Vitamin A: 9871IU | Vitamin C: 53mg | Calcium: 109mg | Iron: 4mg
Equipment
