Easy Slow Cooker Vegetable Soup (Dump and Go!)

top down view of white bowl of vegetable soup with striped blue napkin

Easy Slow Cooker Vegetable Soup (Dump and Go!)

This easy, hearty slow cooker vegetable soup is made with a mix of cut veggies that stand up well to a longer cook time, such as carrots, potatoes, and celery (no mush veggies here!) Best of all, you can make it without sautéing the vegetables first, which is a nice time-saver, too!

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Crockpot, Slow Cooker, soup, vegetable soup

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 150

Author Robyn Conley Downs

Equipment

Ingredients

1 onion, chopped
2 cups carrot
1 cup celery
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 teaspoons garlic powder
1 quart vegetable stock or chicken stock
2 tsp kosher salt

To Add at the End

1 cup corn kernels fresh or frozen defrosted
1 cup peas fresh or frozen defrosted

Optional Serving Suggestions

Minced parsley, olive oil, parmesan cheese, crusty bread

Instructions

Slow Cooker Instructions

To a 6-quart slow cooker, add the onion, carrot, celery, potato, green beans, diced tomatoes, tomato paste, bay leaves, 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.

Stovetop Instructions

To a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the carrot and celery, stirring to combine. Cook an additional 5 minutes until softened.
Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaves, smoked paprika, garlic powder and salt, stirring to combine.
Add the vegetable stock, cover, bring to a boil, then reduce to a simmer. Cook, covered, for 25-35 minutes or until the vegetables are very tender and cooked through.
Uncover and add the corn and peas, stirring to combine, and allow to warm through, about 2-3 minutes. Taste and add additional salt if desired.

Notes

See above post for ingredient substitutions.

For lower sodium, use low sodium stock and tomato products.

Note: I have not yet tested this recipe in an Instant Pot.

Nutrition