Slow Cooker Vegetable Soup is a hearty meal in a bowl loaded with vegetables in a savory broth. It’s easy to make and a perfect cozy meal for busy days.
Equipment
1 Slow Cooker 4 Quart
Ingredients
29OuncesFire Roasted Diced Tomatoes(2 Cans including the Liquid)
2CupsYellow OnionsFinely Chopped (1 Large Onion)
3TablespoonsTomato Paste
½TeaspoonDried Oregano
½TeaspoonSeasoned Salt
2Bay Leaves
4CupsVegetable Broth
15OuncesBlack Beans(1 Can Rinsed and Drained)
1CupSliced Carrots(about 4 to 5)
1CupCornFrozen & Thawed
1CupGreen PeasFrozen & Thawed
2CupsMixed VegetablesFrozen & Thawed
Instructions
Add the tomatoes, onions, tomato paste, oregano, seasoned salt, and bay leaves to a large slow cooker that has at least a 4-quart capacity. Stir until well mixed.
29 Ounces Fire Roasted Diced Tomatoes, 2 Cups Yellow Onions, ½ Teaspoon Dried Oregano, ½ Teaspoon Seasoned Salt, 2 Bay Leaves, 3 Tablespoons Tomato Paste
Stir in the vegetable broth.
4 Cups Vegetable Broth
Add the black beans, sliced carrots, corn, green peas, and mixed vegetables. Stir, cover, and cook on high for 4 to 5 hours or on low for 8 hours. Remove the bay leaves before serving.
15 Ounces Black Beans, 1 Cup Sliced Carrots, 1 Cup Corn, 1 Cup Green Peas, 2 Cups Mixed Vegetables
Notes
My Top Tips♡ Using fresh or frozen and thawed vegetables makes this soup special. Do not use canned ingredients in this soup, other than canned tomatoes, tomato paste, and canned beans.Substitutions& VariationsYou can substitute some of your favorite vegetables for the carrots, black beans, mixed vegetables, peas, or corn in this recipe in the same quantity (approximately 6 cups) as listed in this recipe. Here are some good choices:
Celery - Sliced into ¼" to ½” pieces.
Green Cabbage - Sliced and then chopped into ½ to 1" pieces.
Kale - Destemmed and chopped.
Swiss Chard - Chopped, including the stem which is delicious!
Potatoes, Gold, Yellow, White, or Red - Peeled and diced.
Snow or Snap Peas - Remove the strings and stem ends, then cut into ½” pieces.
Chickpeas - Add a boost of extra protein to your veggie soup with chickpeas. You can use canned, but like the black beans be sure to drain and rinse them thoroughly.
Winter Squash - Hard squashes like butternut, acorn, and honeynut can be peeled, seeded, and cut into chunks.
Soft vegetables like zucchini, summer squash, and eggplant, can be added during the last hour of cooking to keep them vibrant and not overcooked.EquipmentThis recipe is scaled for a 4-quart slow cooker. If you do not have a slow cooker that holds at least 16 cups you can simmer this soup on the stove in a large stock pot for approximately 1 hour.Make-Ahead & StorageGenerally, all soups, stews, and slow-cooked dishes are better on the next day after being cooked and refrigerated. This vegetable soup will keep up to 5 days in the refrigerator in a sealed container or it can be frozen for up to 2 months.