Vegetable Soup Crock Pot Oamc
Warm up your weeknights with this hearty and nutritious Vegetable Soup, made effortlessly in the crock pot and perfect for Once-A-Month Cooking (OAMC). Packed with an array of fresh vegetables—like carrots, celery, zucchini, and green beans—and simmered in a rich tomato-based broth seasoned with Italian herbs, this soup is a comforting, flavor-packed meal. The crock pot does all the work, blending the vibrant flavors while you go about your day, and it's perfect for meal prep or freezing for future dinners. Whether you're looking for a wholesome vegan option, a freezer-friendly meal, or simply an easy soup recipe tailored for busy schedules, this Vegetable Soup Crock Pot OAMC checks all the boxes. Reheat and enjoy for a cozy, delicious dish that tastes just as good as the day it was made!
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Recipe Information
Ingredients
- 4 medium, diced carrots
- 3 stalks, diced celery
- 1 large, diced onion
- 3 medium, peeled and cubed potatoes
- 1 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 cup, fresh or frozen corn kernels
- 2 cans (14.5 ounces each) diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1.5 teaspoons (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 1 (optional) bay leaf
- 1 tablespoon (for sautéing) olive oil
- 3 cloves, minced garlic
Instructions
Prepare all vegetables by washing, peeling (if necessary), and dicing them according to the ingredients list.
In a skillet, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are slightly softened. This step enhances flavor.
Transfer the sautéed vegetables into the crock pot.
Add the potatoes, zucchini, green beans, corn kernels, diced tomatoes (with their juices), vegetable broth, and tomato paste to the crock pot.
Stir in the Italian seasoning, paprika, salt, black pepper, and a bay leaf if using.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender and the flavors are well combined.
Taste the soup and adjust seasoning if needed (add more salt or pepper to preference).
Remove the bay leaf before serving.
Cool the soup completely if you plan to freeze it. Divide it into portion-sized airtight containers or freezer bags and label them with the date and name of the recipe.
To reheat: Thaw the soup overnight in the refrigerator and heat it on the stovetop or microwave until warmed through.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10176 mg | 442% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 103.8 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 855 mg | 66% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 10145 mg | 216% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
