This Crock Pot Vegetable Soup With Frozen Vegetables is a hearty and wholesome recipe, which uses Yukon gold potatoes and frozen mixed vegetables. It’s a healthy twist on the classic, ready in about 6 hours and 15 minutes.
Crock Pot Vegetable Soup With Frozen Vegetables Ingredients
- 1 large onion (chopped)
- 3 stalks celery (chopped)
- 2 carrots (peeled and chopped)
- 3 medium Yukon gold potatoes (peeled and diced into small pieces)
- 2 (14.5 oz) cans fire roasted tomatoes
- 1 (12 oz) bag frozen mixed vegetables
- 2 bay leaves
- ½ teaspoon dried thyme
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
- 8 cups vegetable stock
How To Make Crock Pot Vegetable Soup With Frozen Vegetables
- Add everything to the slow cooker: Combine all ingredients in the crock pot.
- Cook the soup: Cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, until the potatoes are tender.
- Serve: Remove bay leaves and ladle the soup into bowls. Serve warm and enjoy.
Recipe Tips
- Can I use fresh vegetables instead of frozen?: Yes, substitute with your favorite fresh veggies but adjust cooking time if needed.
- How to make it thicker: Mash some of the potatoes or blend a portion of the soup.
- Can I add beans for protein?: Absolutely. Add canned white beans, kidney beans, or chickpeas.
- What if I don’t have Yukon gold potatoes?: Russet or red potatoes work well too.
- How to make it spicier: Add red pepper flakes or a dash of hot sauce.
What To Serve With Vegetable Soup
This light yet filling soup goes well with comforting sides:
- Crusty whole grain bread
- Grilled cheese sandwich
- Side salad with vinaigrette
- Vegan garlic knots
- Roasted sweet potatoes
How To Store Vegetable Soup
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Cool completely, then freeze in individual portions for up to 3 months. Thaw overnight and reheat on the stove.
Vegetable Soup Nutrition Facts
- Calories: 165 kcal
- Carbohydrates: 35g
- Protein: 6g
- Sodium: 1905mg
- Potassium: 660mg
- Fiber: 7g
- Sugar: 7g
- Calcium: 109mg
- Iron: 5.2mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use low-sodium vegetable stock?
Yes, it’s a great way to reduce the overall sodium content of the soup.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I add pasta or rice?
Yes, add small pasta shapes or cooked rice during the last 30 minutes of cooking.
Can I prep this soup ahead of time?
Definitely. Chop the veggies and measure out seasonings the night before.
How long does it last in the fridge?
Up to 5 days in an airtight container.
Try More Recipes:
Crock Pot Vegetable Soup With Frozen Vegetables
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes6
hours165
kcalA hearty, easy vegetable soup made in the slow cooker with frozen veggies and fire-roasted tomatoes.
Ingredients
1 large onion (chopped)
3 stalks celery (chopped)
2 carrots (peeled and chopped)
3 medium Yukon gold potatoes (peeled and diced)
2 (14.5 oz) cans fire roasted tomatoes
1 (12 oz) bag frozen mixed vegetables
2 bay leaves
½ teaspoon dried thyme
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
2 teaspoons Italian seasoning
8 cups vegetable stock
Directions
- Add all ingredients to the slow cooker.
- Cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
- Remove bay leaves, stir, and serve hot.