Easy Vegetable Soup Recipe Crock Pot
Description
This easy vegetable soup recipe crock pot is a delicious, healthy, hearty, and filling meal that is perfect for a cold winter night. It is packed with vegetables, beans, and spices that give it a flavorful kick. You can also add your favorite protein for a complete meal. This soup is sure to become a favorite in your household!
Prep Time
This easy vegetable soup recipe crock pot takes about 10 minutes to prepare. You will need to chop and dice your vegetables, measure out the spices, and open the cans of beans and tomatoes. Once everything is ready, you can toss it all in the crock pot and let it do its magic!
Cook Time
This easy vegetable soup recipe crock pot takes about 4-6 hours in the crock pot on low. You can also cook it for 8-10 hours on low if you want a deeper flavor and softer vegetables. You can also cook it on high for 2-3 hours, although the vegetables may not be as tender. Once the soup is done, you can adjust the seasoning and serve it with your favorite side dish.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 (14 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup frozen corn
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Add the carrots, celery, and bell peppers and cook for an additional 5 minutes, stirring occasionally.
2. Add the oregano, basil, thyme, smoked paprika, salt, and pepper and cook for 1 minute, stirring occasionally. Transfer the mixture to the crock pot.
3. To the crock pot, add the diced tomatoes, kidney beans, black beans, vegetable broth, and frozen corn. Stir until everything is combined.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The soup is done when the vegetables are tender.
5. Adjust the seasoning and serve with your favorite side dish.
Equipment
- Large skillet
- Crock pot
- Measuring spoons
- Can opener
- Wooden spoon
Notes
You can add any of your favorite vegetables to this soup, such as squash, sweet potatoes, or green beans. You can also add your favorite protein, such as chicken, beef, or shrimp. Feel free to adjust the spices to your taste.
Nutrition: Per Serving
- Calories: 170
- Carbohydrates: 27g
- Protein: 8g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 690mg
- Fiber: 6g
- Sugar: 5g
Recipe Tips
For a thicker soup, use less broth. You can also use homemade broth for a richer flavor. If you are using homemade broth, you may need to adjust the seasoning. You can also add a can of rinsed and drained white beans for an extra protein boost.
You can also make this soup in the oven. Preheat the oven to 350°F and combine all the ingredients in a large baking dish. Bake for 1 hour, stirring occasionally. Adjust the seasoning and serve.
Leftovers will keep in the refrigerator for up to 5 days. To freeze, let the soup cool completely, then transfer to a freezer-safe container and store for up to 3 months.
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