Go Back
–+ servings
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!

Nutrition

Calories: 150kcal
Keyword vegetable soup, vegetarian, hearty soup, tomato soup
Tried this recipe?Let us know how it was!