Description
This easy Vegetable Soup recipe transforms potatoes and frozen veggies into a hearty, savory, comforting soup that’ll warm your bones! It’s a super simple dinner that you can change up to fit whatever you happen to have on hand. Instructions for slow cooker and stove top methods included!
Ingredients
- 3 Medium Russett Potatoes
- 1 Tablespoon Olive Oil (for stove top method only)
- 1/2 Yellow Onion, finely diced
- 1 16 Ounce Bag Frozen Mixed Vegetables
- 1 15 Ounce Can Corn, drained
- 1 15 Ounce Can Tomato Sauce
- 1 15 Ounce Can Diced Tomatoes
- 4 Cups Vegetable Broth
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Paprika
- 2 teaspoons Garlic Powder
- Salt & Pepper to taste
- 2–3 Drops Hot Sauce (optional)
Instructions
- Step: Wash, peel, and dice the potatoes into bite-sized pieces.
- Step (Slow Cooker): Add the potatoes and all other ingredients into a 6-quart or larger slow cooker, stir to combine, cover, and cook on low for 6-8 hours.
- Step (Stove Top): Heat olive oil in a large pot over medium-high heat and sauté onions for 3 minutes.
- Step (Stove Top): Add all remaining ingredients to the pot, bring to a simmer, then reduce heat to low, cover, and cook for 30-45 minutes until vegetables are tender.
Notes
Cooking time listed is for the slow cooker method. The stovetop method takes approximately 30-45 minutes. You can substitute 4-5 cups of fresh or canned vegetables if preferred.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg