Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
This Easy Vegetable Soup is just pure love! It is total comfort food for the entire family. You can cook it with a slow cooker or on the stove with a pot. It is perfect either way! Give it a try now!
Ingredients:
4 c Vegetable Broth
2 tsp Italian Seasoning
½ tsp Paprika
1 15 oz. Can Corn
2 tsp Garlic Powder
Salt & Pepper to taste
1 15 oz. Can Tomato Sauce
1 16 oz. Bag Frozen Mixed Vegetables
1 15 oz. Can Diced Tomatoes
3 Medium Russett Potatoes
2-3 Drops of Hot Sauce (Such as Tabasco or Cholula), Optional
½ Yellow Onion, finely diced
1 tbsp Olive Oil, FOR STOVETOP METHOD ONLY
Directions:
Slow Cooker Method:
Place the potatoes under running water and remove any dirt. Slice them into small cuts.
Put the potato slices into a 6-quart slow cooker. Add the rest of the ingredients, then stir everything until well incorporated.
Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting.
Top each serving with cheese.
Serve right away with bread or crackers. Enjoy!
Stovetop Method:
Follow step one.
Place a large pot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the potatoes into the pot, then cook for about 3 minutes or until just brown. Make sure to stir them.
Add the rest of the ingredients into the pot, then stir everything until well incorporated.
Cover the pot with the lid, then let the mixture simmer for about 30 to 45 minutes or until the veggies are soft.
Remove from the heat and stir once again.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1Cup | Calories: 150 kcal
Ingredients
- 4 c Vegetable Broth
- 2 tsp Italian Seasoning
- ½ tsp Paprika
- 1 15 oz. Can Corn
- 2 tsp Garlic Powder
- Salt & Pepper to taste
- 1 15 oz. Can Tomato Sauce
- 1 16 oz. Bag Frozen Mixed Vegetables
- 1 15 oz. Can Diced Tomatoes
- 3 Medium Russett Potatoes
- 2-3 Drops of Hot Sauce (Such as Tabasco or Cholula), Optional
- ½ Yellow Onion, finely diced
- 1 tbsp Olive Oil, FOR STOVETOP METHOD ONLY
Instructions
Slow Cooker Method:
Place the potatoes under running water and remove any dirt. Slice them into small cuts.
Put the potato slices into a 6-quart slow cooker. Add the rest of the ingredients, then stir everything until well incorporated.
Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting.
Top each serving with cheese.
Serve right away with bread or crackers. Enjoy!
Stovetop Method:
Follow step one.
Place a large pot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the potatoes into the pot, then cook for about 3 minutes or until just brown. Make sure to stir them.
Add the rest of the ingredients into the pot, then stir everything until well incorporated.
Cover the pot with the lid, then let the mixture simmer for about 30 to 45 minutes or until the veggies are soft.
Remove from the heat and stir once again.
Serve right away. Enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.
