Crock Pot Vegetable Soup
Enjoy the comfort of Crock Pot Vegetable Soup, a simple slow cooker recipe with a mix of fresh and frozen vegetables perfectly seasoned for a nutritious meal. It's an effortless, budget-friendly dish that brings a hearty and comforting soup to the table that is perfect for the colder months!
Equipment
Ingredients
- 4 cups vegetable stock
- 1 medium yellow onion diced
- 4 medium russet potatoes Washed, peeled, and cut into ¾" pieces
- 1 (10 oz) can of condensed tomato soup
- 2 (14.5 oz) can diced tomatoes do not drain
- 2 tablespoons tomato paste
- 3 ribs celery chopped
- 3 carrots peeled and chopped
- 2 teaspoons garlic minced
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- teaspoon black pepper
- 1 (16 oz) bag of frozen mixed vegetables
Instructions
- Add all ingredients (Except Frozen Vegetables) to a 6-quart slow cooker and stir until well combined.
- Cover and cook on high for 3-4 hours or low for 5-6 hours or until potatoes are fork-tender.
- Thirty minutes before cook time is up. Add frozen vegetables to the slow cooker and cook for 30 more minutes or until the vegetables are tender.
- Remove bay leaf and serve.
Nutrition
Calories: 105kcalCarbohydrates: 24gProtein: 3gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 828mgPotassium: 537mgFiber: 2gSugar: 3gVitamin A: 349IUVitamin C: 9mgCalcium: 35mgIron: 2mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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