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Home Recipes

Dump and Go Vegetable Soup in the Crockpot

Dairy free, gluten free, vegetarian

10/06/2023
in Recipes
A A
easy vegetable soup
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Table of Contents

  • Easy Vegetable Soup
  • Dump and Go Vegetable Soup in the Crockpot
  • Equipment
  • Ingredients  
  • Instructions 

Easy Vegetable Soup

Looking for an easy meal for those cold fall and winter days? Try this dump and go recipe for delicious vegetable soup! Combine with a crusty bread and salad to make a hearty meal! This easy vegetable soup recipe is not only wonderfully tasty, it’s also gluten-free and dairy-free.  Change out the vegetables you use as desired.

This recipe stays well in the refrigerator for 3-4 days and in the freezer for up to 3 months.

easy vegetable soup

easy vegetable soup

Dump and Go Vegetable Soup in the Crockpot

So incredibly easy and so full of nutritious deliciousness! An abundance of vegetables slow cooked in a tomato base make for a wonderful meal when this hearty soup is combined with crusty bread and a salad!
Print Recipe Pin Recipe
Course Soup
Cuisine Vegetarian
Servings 6 servings
Calories 150 kcal

Equipment

  • 6 quart slow cooker

Ingredients
  

  • 1 onion, chopped medium size
  • 2 cups carrots, diced I lprefer to use fresh large carrots, peeled and diced, as they seem tastier to me than prewashed baby carrots, but sometimes, to save time, I use baby carrots and leave whole.
  • 1 cup celery, diced
  • 2 cups russet potatos, peeled
  • 2 cups chopped green beans On a few occasions I've used frozen green beans if I didn't have fresh (defrosted before adding to pot) and it tastes fine!
  • 1 15 oz can fire-roasted diced tomatoes You can use regular diced tomatoes if you prefer (I like the smokey flavor of the fire-roasted tomatos)
  • 2 - 3 tsp tomato paste Adjust the amount depending on how "tomatoey" you like your soup base - I generally use 2 tsp
  • 1 bay leaf
  • 2 tsp smoked paprika Smoked paprika is different from regular paprika as it is prepared differently and imparts a strong smoky flavor. If smoked paprika is not available at your grocery store, I recommend you use chili powder or cayenne pepper as a substitute rather than regular paprika.
  • 1 tsp garlic powder
  • 1 quart vegetable stock
  • 2 tsp kosher salt
  • 1 1/2 cups corn kernals (to add at end) As with the green beans, frozen works well for the corn too. (Defrost first)
  • 1/2 cup minced parsely
  • 1 cup parmesan cheese - OPTIONAL serve in a bowl on the table for people to add to their soup.

Instructions
 

  • Arrange onion, carrot, celery, potato, green beans on the bottom of the slow cooker.
  • Add diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock and salt and stir to combine.
  • Cover the slow cooker and cook for 4-5 hours on low or 7-8 hours on high. Soup is ready when the vegetables are tender.
  • Add the corn and parsley to the mix and stir to combine.
  • Serve and enjoy!
Keyword vegetable soup, vegetarian, hearty soup, tomato soup

 

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Comments 2

  1. Pat Gates says:
    11 months ago

    2 cups Kosher salt????? 99 people will see this as an error; 1 person won’t!!!

    Reply
    • LFpublisher says:
      11 months ago

      THANK YOU!!! Fixed 🙂

      Reply

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