Description
This Easy Slow Cooker Vegetable Soup is a hearty, comforting, and wholesome meal that comes together with almost no effort. Simply add the vegetables and seasonings to the slow cooker, let everything simmer until tender, then stir in the corn and peas at the end. It is perfect for busy weeknights, chilly days, and easy meal prep.
Ingredients
- 1 onion, chopped
- 2 cups carrots
- 1 cup celery
- 2 cups chopped and peeled Russet potatoes
- 2 cups chopped green beans, fresh or frozen and defrosted
- 1 can (15 ounces) 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
- 1 cup corn kernels, fresh or frozen and defrosted
- 1 cup peas, fresh or frozen and defrosted
Instructions
Slow Cooker Method
- 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 everything together until well combined.
- Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.
- Continue cooking until the vegetables are very tender and cooked through.
- Remove the bay leaf.
- Add the corn and peas and stir well.
- Cook for a few additional minutes until the added vegetables are heated through.
- Taste the soup and add more salt if needed.
- Serve warm.
Stovetop Method
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and a pinch of salt.
- Cook for about 5 minutes, stirring occasionally, until the onion softens.
- Add the carrots and celery and cook for another 5 minutes.
- Stir in the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, and salt.
- Pour in the vegetable stock and stir to combine.
- Cover the pot and bring the soup to a boil.
- Reduce the heat to a simmer and cook for 25 to 35 minutes, or until the vegetables are very tender.
- Remove the lid and add the corn and peas.
- Cook for another 2 to 3 minutes to warm the vegetables.
- Remove the bay leaf, taste, and adjust the seasoning before serving.
Notes
- Serve the soup with crusty bread, dinner rolls, biscuits, or crackers for a satisfying meal.
- Add fresh parsley or chopped green onions before serving for a fresh finish.
- A sprinkle of Parmesan cheese can add extra savory flavor if you are not keeping the soup vegetarian.
- For a heartier meal, serve it alongside a grilled cheese sandwich or a simple green salad.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm larger portions gently on the stovetop.
- If the soup becomes too thick after refrigeration, add a little vegetable stock or water while reheating.
- Freeze the soup in freezer-safe containers for up to 3 months.
- Leave a little space in containers when freezing because the soup expands as it freezes.
- Thaw frozen soup overnight in the refrigerator and reheat until hot throughout.