Slow Cooker Vegetable Soup

5 from 1 vote

Slow Cooker Vegetable Soup

Slow cooker vegetable soup is a simple, fuss-free meal made entirely in your slow cooker. This easy, nutritious soup is filled with savory flavor and perfect for a cozy weekend dinner at home.

Prep Time10

Cook Time5

Total Time5 10

Servings: servings

Calories: 118kcal

Ingredients

1 medium onion, diced
2 celery ribs, diced
2 small zucchini, chopped
1 medium sweet potato, peeled and cubed
28 ounces canned fire-roasted diced tomatoes
10 ounces frozen mixed vegetables
32 ounces vegetable broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper

Instructions

In a 3-quart or larger slow cooker, add all soup ingredients: onion, celery, zucchini, sweet potato, tomatoes, frozen mixed vegetables, broth, garlic powder, Italian seasoning, salt, and pepper. Stir to combine. Cover tightly with a lid.
Cook on low heat for 5 to 6 hours, or on high for 2.5 to 3 hours, or until sweet potatoes are fork tender. Stir sparingly (once halfway through cooking is enough).

Recommended Equipment

Notes

Serving options: Serve with some crusty bread, crackers, your favorite protein, and/or a side salad for a complete meal.
Storage: Leftovers will keep for 4 to 5 days in a sealed container in the refrigerator.
Freezing: Soup can be frozen for up to 3 months in a tightly sealed, freezer-safe container. Potatoes will soften slightly when frozen and thawed.
Stove top directions: Warm a stock pot over medium heat and add 2 tablespoons of olive oil. When hot, add onions and celery and cook until lightly browned around the edges, about 4 to 5 minutes. Add the remaining soup ingredients and bring to a simmer. Cover, reduce heat to low, and cook until sweet potatoes are fork tender (about 20 to 25 minutes).

Nutrition Estimate

Course: Main Course, Soup

Cuisine: American