Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
This savoury and hearty soup is a nice way to cosy up on chilly weeknights. Make this easy vegetable soup in a slow cooker or on a stovetop using only a few simple ingredients. You can add a few drops of hot sauce for a little kick if desired.
Ingredients
3 Medium Russett Potatoes
1 tbsp Olive Oil (FOR STOVETOP METHOD ONLY)
½ Yellow Onion, finely diced
1 16-oz. Bag Frozen Mixed Vegetables
1 15-oz. Can Corn
1 15-oz. Can Tomato Sauce
1 15-oz. Can Diced Tomatoes
4 c. Vegetable Broth
2 tsp Italian Seasoning
½ tsp Paprika
2 tsp Garlic Powder
Salt & Pepper to taste
2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional
How to make Easy Vegetable Soup
SLOW COOKER:
Step 1: After washing the potatoes, peel them, then, dice them into bite-sized pieces.
Step 2: To a 6-quart or larger slow cooker, add the diced potatoes along with the rest of the ingredients (olive oil, onion, mixed veggies, corn, tomato sauce, vegetable broth, Italian seasoning, paprika, garlic powder, salt, pepper, and hot sauce if desired). Stir well.
Step 3: Put the lid on and set the slow cooker on low for 6 to 8 hours.
Step 4: When done, serve the vegetable soup with crackers, bread, or cheese on top if desired. For any leftover, place in an airtight container and store in the fridge for up to 5 days.
STOVE TOP:
Step 1: To prep the potatoes, follow the slow cooker step above.
Step 2: In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the diced onion to the pot and cook for about 3 minutes, stirring often.
Step 3: To the pot, add the rest of the ingredients and stir to incorporate. Let the mixture come to a simmer, then adjust the heat to low. Then, put the lid on and let the soup simmer for approximately 30 to 45 minutes until the veggies are tender.
Step 4: Stir before serving. Enjoy immediately!
Notes:
The cooking time if making on the stovetop takes 30 minutes.
If desired, you can use 4 to 5 cups of fresh or canned vegetables in total.
Nutrition Facts:
Serving: 1 cup | Calories: 150kcal
Ingredients
- 3 Medium Russett Potatoes
- 1 tbsp Olive Oil (FOR STOVETOP METHOD ONLY)
- ½ Yellow Onion, finely diced
- 1 16-oz. Bag Frozen Mixed Vegetables
- 1 15-oz. Can Corn
- 1 15-oz. Can Tomato Sauce
- 1 15-oz. Can Diced Tomatoes
- 4 c. Vegetable Broth
- 2 tsp Italian Seasoning
- ½ tsp Paprika
- 2 tsp Garlic Powder
- Salt & Pepper to taste
- 2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional
Instructions
SLOW COOKER:
Step 1: After washing the potatoes, peel them, then, dice them into bite-sized pieces.
Step 2: To a 6-quart or larger slow cooker, add the diced potatoes along with the rest of the ingredients (olive oil, onion, mixed veggies, corn, tomato sauce, vegetable broth, Italian seasoning, paprika, garlic powder, salt, pepper, and hot sauce if desired). Stir well.
Step 3: Put the lid on and set the slow cooker on low for 6 to 8 hours.
Step 4: When done, serve the vegetable soup with crackers, bread, or cheese on top if desired. For any leftover, place in an airtight container and store in the fridge for up to 5 days.
STOVE TOP:
Step 1: To prep the potatoes, follow the slow cooker step above.
Step 2: In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the diced onion to the pot and cook for about 3 minutes, stirring often.
Step 3: To the pot, add the rest of the ingredients and stir to incorporate. Let the mixture come to a simmer, then adjust the heat to low. Then, put the lid on and let the soup simmer for approximately 30 to 45 minutes until the veggies are tender.
Step 4: Stir before serving. Enjoy immediately!
Notes
The cooking time if making on the stovetop takes 30 minutes. If desired, you can use 4 to 5 cups of fresh or canned vegetables in total.
