Crock Pot Vegetable Soup
You're going to use a mix of fresh vegetables, canned tomatoes, tomato sauce, and a bag of frozen veggies for this Crock Pot Vegetable Soup. This one is a great way to use up leftover vegetables to make healthy comfort food!
Servings: 8
Calories: 105kcal
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 3½-4½ hours or low for 6-7 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.
Notes
- Swap out frozen vegetables for fresh ones if you prefer, but keep in mind they may need a longer cooking time. Potatoes take the longest, so be sure they are fork-tender before serving.
- Want a more filling soup? Add cooked barley, noodles, or even beans for extra texture and protein.
- This soup freezes beautifully. Pour it into freezer-safe bags and store for up to 6 months.
- Serve this soup with a grilled cheese or crusty baguette for a cozy meal.
Nutrition
Calories: 105kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 828mg | Potassium: 537mg | Fiber: 2g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg