Description
A wholesome vegetable soup made effortlessly in a slow cooker, packed with nutrients and great flavor.
Ingredients
Scale
- 1 onion, chopped
- 2 cups carrot, sliced
- 1 cup celery, chopped
- 2 cups chopped, peeled Russet potatoes
- 2 cups chopped green beans, fresh or frozen, defrosted
- 1 (15-oz) can fire-roasted diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 quart vegetable stock
- 2 teaspoons kosher salt
- 1 cup corn kernels, fresh or frozen, defrosted
- 1 cup peas, fresh or frozen, defrosted
Instructions
- To a 6-quart slow cooker, add the onion, carrot, celery, potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are very tender and cooked through.
- Uncover and add the corn and peas, stirring to combine.
- Taste and add additional salt if desired, optionally adding a splash of lemon juice to brighten the flavors.
Notes
For added texture, blend half the soup. Feel free to spice it up with red pepper flakes. Sauté onions and garlic before adding for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg