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Slow Cooker Vegetable Soup Recipe

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3.9 from 127 reviews

A hearty and nutritious Slow Cooker Vegetable Soup packed with fresh vegetables and aromatic herbs, perfect for a comforting meal with minimal effort. This flavorful soup combines diced tomatoes, potatoes, carrots, celery, onions, and garlic, slow-cooked to tender perfection and finished with a touch of lemon juice and fresh thyme for brightness.

Ingredients

Vegetables and Aromatics

  • 1 15 oz can diced tomatoes (with the juices)
  • 2 medium potatoes (peeled and cut into ½-inch cubes)
  • 2 carrots (peeled and sliced ¼-inch thick)
  • 2 stalks celery (sliced)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 cups green beans (frozen)
  • 1 cup corn (frozen)
  • 1 lemon (juiced, about 2 tbsp)
  • Fresh thyme leaves (for garnish)

Herbs and Spices

  • 1 bay leaf
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ¼ teaspoon pepper

Liquids

  • 6 cups vegetable broth

Instructions

  1. Prepare Ingredients: Add diced tomatoes with juices, peeled and cubed potatoes, sliced carrots, celery, diced onion, minced garlic, bay leaf, dried basil, dried oregano, kosher salt, pepper, and vegetable broth into a 6-quart slow cooker. Stir gently to combine all ingredients.
  2. Cook Soup: Cover the slow cooker and set to low heat. Allow the soup to cook for 6 to 8 hours, or alternatively, cook on high for 3 to 4 hours until the potatoes and carrots become tender and flavors meld.
  3. Add Frozen Vegetables: About 30 minutes before the cooking ends, carefully remove the bay leaf. Stir in the frozen green beans and corn ensuring they are evenly distributed. Cover and continue cooking until these vegetables are heated through.
  4. Finish with Lemon Juice: Just before serving, stir fresh lemon juice into the soup to brighten and enhance the flavors.
  5. Serve: Ladle the soup into bowls and garnish with fresh thyme leaves for an aromatic and fresh finish. Serve hot and enjoy your nutritious slow cooker vegetable soup.

Notes

  • For a thicker soup, mash some of the potatoes against the side of the slow cooker before adding the frozen vegetables.
  • You can use fresh or frozen green beans and corn depending on availability.
  • Adjust salt and pepper to taste before serving.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Add other vegetables such as zucchini or bell peppers for variety.
  • If you prefer a spicy kick, add a pinch of red pepper flakes with the dried herbs.

Find it online: https://justsosavory.com/slow-cooker-vegetable-soup-recipe/