Easy Slow Cooker Vegetable Soup

Nothing says “comfort” quite like a hearty bowl of vegetable soup, especially when it’s packed with nutrients. Did you know that one cup of vegetables can provide a significant portion of your daily vitamins and minerals? The rich aroma of simmering vegetables mingled with spices will fill your kitchen, inviting everyone to gather around the table. This Easy Slow Cooker Vegetable Soup not only warms the soul but also features an impressive protein content from the vegetables and legumes, ensuring your family feels satisfied and nourished.

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Why This Easy Slow Cooker Vegetable Soup is a Family Favorite

Have you ever craved a dish that feels homemade but doesn’t require a culinary degree? This slow cooker vegetable soup accomplishes just that. With minimal prep time, you’ll have a flavorful and nutritious meal simmering away as you tend to your other activities. Whether you’re busy with work, family, or simply relaxing, this soup guarantees satisfaction without the fuss. Bonus: it’s versatile, meaning you can adjust ingredients based on what’s in your fridge. Now that’s a win-win!

What You’ll Need

• 1 onion, chopped
• 2 cups carrot, chopped
• 1 cup celery, chopped
• 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 teaspoon garlic powder
• 1 quart vegetable stock (or chicken stock if not vegetarian)
• 2 teaspoons kosher salt
• 1 cup corn kernels, fresh or frozen (defrosted)
• 1 cup peas, fresh or frozen (defrosted)

Let’s Cook

Slow Cooker Method:

1. To a 6-quart slow cooker, add the onion, carrot, celery, potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt, stirring to combine.

2. Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are very tender.

3. Uncover and add the corn and peas, stirring to combine.

4. Taste and add additional salt if desired.

Stovetop Method:

1. In a large pot, heat 1 tablespoon olive oil over medium heat.

2. Add the onion and a pinch of salt, and cook until softened, about 5 minutes.

3. Add the carrot and celery, stirring to combine, and cook for 5 more minutes.

4. Add the potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, stirring to combine.

5. Add the vegetable stock, cover, bring to a boil, then reduce to a simmer.

6. Cook for 25-35 minutes or until the vegetables are very tender.

7. Uncover and add the corn and peas, allowing to warm through for about 2-3 minutes. 8. Taste and add additional salt if desired.

Expert Tip: When using frozen vegetables, they can thaw in the soup, helping to retain their nutrients and flavor!

Nutrition Breakdown

This vegetable soup not only tastes good but is also good for you! A serving size of about 1 ½ cups contains approximately 150 calories, with 5g of protein, 30g of carbohydrates, 2g of fat, and 8g of fiber. The fiber content not only aids digestion but also helps keep you fuller longer. Adding more vegetables can increase the nutritional content even further, making it a flexible family meal option.

Perfect Pairings

Serve this delicious soup in bowls topped with a sprinkle of fresh herbs for added color and aroma. Some crunchy, toasted whole-grain bread on the side makes for a perfect accompaniment, offering texture that contrasts nicely with the smooth broth. For a seasonal touch, pair it with a crisp autumn salad, featuring pecans and cranberries, amplifying that cozy, comforting vibe.

How to Store It Right

Store any leftover vegetable soup in an airtight container in the refrigerator for up to 5 days. If you want to extend its lifespan, you can freeze it for up to 3 months. When reheating, use the stovetop method for even warming, stirring occasionally, and adding a splash of water if necessary to restore creaminess. Fresh herbs added just before serving can brighten up any leftovers!

Expert Tips

1. Texture Matters: Consider varying the vegetable sizes. For a more rustic feel, chop some veggies smaller and leave others larger; this adds visual interest and different textures.
2. Add Protein: If you’re looking to boost your protein intake further, toss in a cup of cooked lentils or beans during the last hour of cooking.
3. Herb Power: Fresh herbs like parsley or basil can elevate flavors; add them in at the very end for that vibrant, fresh punch.
4. Experiment with Spices: Don’t hesitate to swap smoked paprika with curry powder for a unique twist, or add a dash of lemon juice before serving for brightness.
5. Presentation Boost: Ladle the soup into wide bowls and garnish with a dollop of Greek yogurt for creaminess and a pop of flavor.

Seasonal Twists

1. Autumn Harvest: Incorporate diced butternut squash and apple for a sweet, fall-inspired twist.
2. Gourmet Touch: Add a swirl of truffle oil right before serving for an upscale experience your guests will love.
3. Playful Variation: Mix in some taco seasoning, and then serve it with crushed tortilla chips for a fun, Mexican twist.

Learn from My Mistakes

1. Overcooked Vegetables: Avoid mushy veggies by keeping an eye on cooking times, or opt for the low setting in the slow cooker. They should be tender but not falling apart.
2. Too Salty: If your soup turns out too salty, try adding a peeled potato while cooking; it’s a handy trick to absorb excess salt.
3. Lack of Flavor: Don’t skip on herbs and spices. They are essential; taste as you go and adjust accordingly.
4. Bland Broth: For a more robust flavor, ensure that your stock is high-quality; homemade stock will always yield better results!
5. Excess Liquid: If you find your soup too watery, you can thicken it with a slurry of cornstarch and water, adding little by little until you reach your preferred consistency.

What to Do with Leftovers

1. Stir your leftover soup into a creamy risotto for a hearty, comforting dinner the next night.
2. Use the soup as a base for a savory pasta sauce, simmered together with some cooked pasta until it thickens.
3. Blend the leftover soup until smooth and serve it as a sauce for grilled chicken or fish, adding a new level of flavor to your meal.

Quick Questions

Can I use frozen vegetables instead of fresh for this soup? Absolutely! Frozen vegetables work well and are just as nutritious, making them a convenient option.

How do I make this soup vegetarian? Simply use vegetable stock instead of chicken stock, and you’re good to go—it’s already packed with plant-based goodness!

What can I do if the soup is too thick? If you find your soup is thicker than desired, simply add a bit more vegetable stock or water to thin it out to your liking.

How can I store this soup for longer? Keep it in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months to enjoy later.