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!
