Dump and Go Vegetable Soup in the Crockpot

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.

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!

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Servings: 6 servings

Course: Soup

Cuisine: vegetarian

Calories: 150

Ingredients Equipment Method

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.

Equipment

• 6 quart slow cooker

Method

 

1. Arrange onion, carrot, celery, potato, green beans on the bottom of the slow cooker.
2. Add diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock and salt and stir to combine.
3. 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.
4. Add the corn and parsley to the mix and stir to combine.
5. Serve and enjoy!

LFpublisher

Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.