Dump and Go Vegetable Soup in the Crockpot
Cozy Up with the Easiest Dump and Go Vegetable Soup!
Are you craving a hearty, flavorful soup but short on time? Look no further! Our Dump and Go Vegetable Soup in the Crockpot is the answer to your prayers. This recipe is seriously simple – just toss everything in the slow cooker and let it work its magic. It’s perfect for busy weeknights, chilly weekends, or anytime you need a comforting meal with minimal effort.
This isn’t just easy; it’s also incredibly versatile. Feel free to swap out veggies based on what you have on hand or what’s in season. The beauty of a dump-and-go soup is its forgiving nature! We love the smokiness the fire-roasted diced tomatoes add, but regular diced tomatoes work just as well.
Why You’ll Love This Recipe:
- Effortless: Seriously, it couldn’t be easier.
- Flavorful: Packed with delicious vegetables and warming spices.
- Healthy: A great way to get your veggie intake.
- Customizable: Adapt it to your preferences and what you have on hand.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers all week!
Tips for the Best Vegetable Soup:
- Vegetable Stock is Key: Using a good quality vegetable stock really elevates the flavor.
- Don’t Overcook: Keep an eye on the soup towards the end of the cooking time to prevent the vegetables from becoming mushy.
- Fresh vs. Frozen: While fresh vegetables are preferred, frozen green beans (thawed) work great in a pinch.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
Frequently Asked Questions
Q: Can I use different vegetables?
A: Absolutely! Feel free to substitute your favorite vegetables. Zucchini, squash, or even beans would be delicious additions.
Q: Can I make this soup on the stovetop?
A: Yes, you can! Sauté the onion, carrots, and celery for a few minutes before adding the remaining ingredients. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
Q: Can I add meat to this soup?
A: Definitely! Cooked chicken, sausage, or ground beef would all be great additions. Add it during the last hour of cooking.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What kind of potatoes are best?
A: Russet potatoes work well because they hold their shape, but Yukon Gold or red potatoes would also be delicious.
Dump and Go Vegetable Soup in the Crockpot
Ingredients
- 1 medium onion, chopped
- 2 cups carrots, diced I prefer to use fresh large carrots, peeled and diced, as they seem tastier to me than prewashed baby carrots, but sometimes, to save time, I use baby carrots and leave whole.
- 1 cup celery, diced
- 2 cups russet potatos, peeled
- 2 cups chopped green beans On a few occasions I've used frozen green beans if I didn't have fresh (defrosted before adding to pot) and it tastes fine!
- 1 15 oz can fire-roasted diced tomatoes You can use regular diced tomatoes if you prefer (I like the smokey flavor of the fire-roasted tomatoes).
- 1 tablespoon tomato paste
- 1 bay leaf bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 4 cups vegetable stock
- 1 teaspoon salt
- 1 cup corn
- 2 tablespoons parsley
Instructions
- Combine onion, carrots, celery, potatoes, green beans, diced tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, vegetable stock, and salt in a slow cooker.
- Cover and cook on low for 4-5 hours or on high for 7-8 hours, or until vegetables are tender.
- Stir in corn and parsley.
- Serve and enjoy!
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