Description

This Easy Slow Cooker Vegetable Soup is a game-changer, delivering layers of robust flavor that transform humble vegetables into a comforting bowl of goodness. Perfect for chilly evenings, it’s hearty, healthy, and incredibly easy to prepare.

Ingredients

Scale

1 tablespoon olive oil
1 diced onion
2 diced celery stalks
2 diced carrots
3 minced garlic cloves
2 tablespoons tomato paste
4 diced potatoes (Yukon Golds or red potatoes)
1 cup green beans, trimmed
1 can fire-roasted diced tomatoes (undrained)
4 cups low-sodium vegetable broth
1 tablespoon Worcestershire sauce (or soy sauce/tamari)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon red pepper flakes
Salt to taste
Black pepper to taste
1 cup corn (optional)
1 diced zucchini (optional)
1 cup peas (optional)
1 pound lean stewing beef (optional)
Splash of balsamic vinegar or squeeze of fresh lemon juice

Instructions

In a large skillet or Dutch oven on your stovetop, heat a tablespoon of olive oil over medium heat. If you're including beef, sear the diced beef in batches until deeply browned on all sides. Remove the beef and set aside.
In the same skillet, add the diced onion, celery, and carrots. Cook, stirring occasionally, until they begin to soften and sweeten, about 7-10 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly.
Transfer the sautéed aromatics, cooked tomato paste, and browned beef (if using) to your slow cooker insert. Add the diced potatoes, green beans, fire-roasted diced tomatoes (undrained), vegetable broth, Worcestershire sauce (or soy/tamari), smoked paprika, dried thyme, dried oregano, bay leaf, red pepper flakes, salt, and black pepper. Stir everything well to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
If using softer vegetables like zucchini, corn, or peas, stir them in during the last 30-60 minutes of cooking on low.
Once the soup is cooked, carefully remove the bay leaf. Stir in a splash of balsamic vinegar or a squeeze of fresh lemon juice. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh parsley or your favorite fresh herbs.

Prep Time: 15 mins
Cook Time: 6-8 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 4 g
Sodium: 500 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 8 g
Protein: 7 g
Cholesterol: 30 mg

Keywords: Sautéing the onion, celery, and carrots before adding them to the slow cooker is crucial for flavor. Don't skip the tomato paste cooking step to enhance its flavor. Adjust seasonings before serving to ensure the best taste.