Crock Pot Vegetable Soup With Frozen Vegetables

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

1. Add everything to the slow cooker: Combine all ingredients in the crock pot.
2. Cook the soup: Cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, until the potatoes are tender.
3. 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 Vegan Taco Soup
• Crock Pot Vegan Potato Soup
• Crock Pot Vegan Black Bean Soup

Crock Pot Vegetable Soup With Frozen Vegetables

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

165

kcal

A 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.