Description
This Slow Cooker Vegetable Soup is a hearty, healthy, and comforting meal packed with vegetables. It’s easy to prepare and simmers away in the slow cooker for a delicious and hands-off dinner.
Ingredients
- 1 tablespoon olive oil (optional, for sautéing)
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, rinsed and chopped
- 3 cloves garlic, minced
- 4 cups (1 liter) low-sodium vegetable broth (plus more if needed)
- 2 (14-ounce) cans diced tomatoes, undrained
- 3 medium potatoes (such as russet or Yukon Gold), peeled and diced
- 1 cup chopped green beans (fresh or frozen)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- 1 1/4 cups frozen or fresh corn kernels
- 1/3 cup chopped fresh parsley (for garnish)
Instructions
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Sauté Vegetables (Optional Step for Deeper Flavor):
- Heat olive oil in a skillet over medium-high heat.
- Add the chopped onions, carrots, and celery. Cook for 4 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 30 seconds more, until fragrant.
- Transfer the sautéed vegetables to the insert of your slow cooker.
- (Alternatively, if skipping this step, simply add the raw onion, carrots, celery, and garlic directly to the slow cooker in the next step).
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Combine Ingredients in Slow Cooker: To the slow cooker, add the undrained diced tomatoes, diced potatoes, chopped green beans, vegetable broth, salt, pepper, dried thyme, and bay leaves. If you did not sauté the vegetables, add the raw onion, carrots, celery, and garlic now. Stir everything together gently.
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Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 hours, or until the potatoes and carrots are tender. Add more broth or water during cooking if the soup seems too thick or requires more liquid.
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Add Corn: Stir in the corn kernels during the last hour of cooking (whether on low or high setting).
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Finish and Serve: Once the vegetables are tender, remove and discard the bay leaves. Stir in the chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot.
Notes
- Sautéing Vegetables: While optional, sautéing the onions, carrots, celery, and garlic before adding them to the slow cooker adds a deeper layer of flavor to the soup.
- Vegetables: Feel free to add or substitute other vegetables like peas, zucchini, bell peppers, or sweet potatoes. Adjust cooking times if needed for heartier vegetables.
- Broth: Use low-sodium vegetable broth to control the saltiness. You can substitute chicken broth if not strictly vegetarian.
- Potatoes: Russet or Yukon Gold potatoes work well. Cut into uniform pieces for even cooking.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave.