Slow Cooker Vegetable Soup
The delicious soup is packed with all the tasty vegetables and can be enjoyed any time of the year.
Servings: 6
Ingredients
- 3 celery ribs chopped
- 2 carrots peeled and chopped
- 1 large onion diced
- 3-4 medium sized red potatoes diced into small pieces
- 14.5 oz. can fire roasted tomatoes
- 28 oz. can crushed tomatoes
- 12 oz. bag mixed vegetables
- 3 cloves garlic Minced
- 2-3 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- ½ tsp. crushed red pepper optional
- 1 tsp. salt
- 1 tsp. black pepper
- 6 cups vegetable stock
Instructions
- Add all the ingredients to a 6 quart or larger slow cooker and stir.
- Cook on HIGH for 5 hours or LOW for 8 hours or until the potatoes are tender.
- Serve hot and garnish with fresh parsley or fresh basil. Enjoy!
Notes
- Store in an airtight container for up to 5 days in the refrigerator, reheat on the stove top or portions in the microwave.
- Any type of potato can be used in this recipe.
- The crushed red pepper can be left out.
- Try serving with orzo or macaroni pasta.
- Add any kind of canned beans (drained and rinsed) for a more hearty soup.
Nutrition
Calories: 204kcal | Carbohydrates: 46g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1688mg | Potassium: 1156mg | Fiber: 9g | Sugar: 13g | Vitamin A: 7499IU | Vitamin C: 32mg | Calcium: 123mg | Iron: 4mg
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