Crock Pot Vegetable Soup
A warming and nutritious vegetable soup made effortlessly in a slow cooker.
Ingredients
Vegetables
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 3 medium Yukon gold potatoes, peeled and diced
- 1 bag frozen mixed vegetables (12 oz)
Tomatoes and Seasoning
- 2 cans fire-roasted tomatoes (14.5 oz each)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
Stock
- 8 cups vegetable stock
Instructions
Preparation
- Chop the onion, celery, carrots, and potatoes into even pieces.
Layer Ingredients
- Place all chopped vegetables inside the slow cooker.
- Pour in the fire-roasted tomatoes along with their juice.
Add Remaining Ingredients
- Add the frozen mixed vegetables.
- Season with bay leaves, dried thyme, minced garlic, salt, pepper, and Italian seasoning.
- Pour in the vegetable stock.
Cooking
- Cover the slow cooker and set to cook on low for 5-6 hours or high for 2.5-3 hours.
- Check potatoes for tenderness after the cooking time.
Serving
- Ladle soup into bowls and enjoy with accompaniments like crusty bread.
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Notes
For a creamier soup, blend halfway through cooking. Customize with your favorite vegetables.