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Slow Cooker Vegetable Soup

This hearty vegetable soup is crafted by slow-cooking a simple mix of carrots, potatoes, celery, and tomatoes in a crockpot, resulting in a rich, tender, and deeply flavored dish. The gentle simmer transforms the vegetables into a velvety, comforting broth with a naturally sweet and earthy profile, perfect for effortless weeknight dinners or lazy weekends. It’s a nourishing, rustic soup that develops flavor over hours without much fuss.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium carrots peeled and chopped into 1-inch pieces
  • 2 stalks celery ribs diced
  • 1 large onion diced
  • 3 medium potatoes Yukon Gold, peeled and cubed
  • 1 can (14 oz) canned tomatoes with juice
  • 4 cups vegetable broth homemade or store-bought
  • 2 bay leaves bay leaves
  • 1 tsp dried thyme
  • to taste salt and pepper

Equipment

  • Large slow cooker
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon
  • Ladle

Method
 

  1. Gather your ingredients: peel and chop carrots, dice celery and onion, and cube the potatoes. Set everything aside for easy assembly.
  2. In a skillet over medium heat, warm a tablespoon of oil. Sauté the diced onion and celery until they turn translucent and fragrant, about 5 minutes. This enhances their sweetness and aroma.
  3. Transfer the sautéed onions and celery into the slow cooker. Add the chopped carrots, cubed potatoes, canned tomatoes with juice, bay leaves, and thyme.
  4. Pour in the vegetable broth, covering all the ingredients evenly. Stir gently to combine everything and distribute the herbs and vegetables.
  5. Cover the crockpot and set it to low. Let it cook for 6 to 8 hours, until the vegetables are tender and the broth is fragrant and slightly thickened. The house will fill with a warm, earthy aroma.
  6. Once cooking is complete, open the lid and remove the bay leaves. Taste the soup and season with salt and pepper as needed, stirring to incorporate the flavors.
  7. Use a ladle to serve the soup hot into bowls. For a creamier texture, you can blend a portion of the soup with an immersion blender directly in the crockpot until smooth, then stir back in.
  8. Enjoy your comforting bowl of slow-cooked vegetable soup, perfect with crusty bread or a sprinkle of fresh herbs for extra freshness.

Notes

For added richness, stir in a splash of olive oil or a squeeze of lemon just before serving. Feel free to customize with other seasonal vegetables or herbs. This soup stores well in the fridge for up to 4 days and freezes beautifully for longer storage.