Slow Cooker Vegetable Soup
This delicious Slow Cooker Vegetable Soup is easy to make with seven simple ingredients and ten minutes of prep time.
Servings: 5
Calories: 183kcal
Ingredients
- 1 small onion (finely chopped)
- 3 medium potatoes (peeled and diced)
- 15 ounce can diced tomatoes (with juice)
- 12 ounce bag frozen mixed vegetables
- 2 teaspoons minced garlic
- 1 Tablespoon Italian seasoning
- 32 ounce container vegetable broth
- 14.5 ounce can vegetable broth
Instructions
- Finely chop the onion and dice the potatoes.
- Add them to a 6-qt or larger slow cooker. Then add the frozen mixed vegetables, diced tomatoes, garlic, and Italian seasoning. Pour in the vegetable broth and stir.
- Place the lid on the slow cooker and cook on low for 8 hours or high for 6 hours.
- Once cooked, stir and taste the soup and adjust the seasoning if needed.
- Serve and enjoy!
Notes
To store the leftovers, let the soup cool, then transfer it to an airtight container. You can keep the soup in the refrigerator for up to 3 days.
Nutrition
Calories: 183kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1217mg | Potassium: 892mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4136IU | Vitamin C: 42mg | Calcium: 82mg | Iron: 3mg