Check out the recipe for this paleo and vegan Easy Crockpot Vegetable Soup, loaded up with all the veggies, perfect for a warm dinner on a cold day!
Well, well, well, it’s a new year so I figured why the heck not dust off the cobwebs from the ol’ website and start posting on here with some more frequency again!? And what better way to start off than with this UBER EASY CROCKPOT VEGETABLE SOUP.
I offhandedly posted this on my Instagram stories last week, not really putting much effort into it because I truly just threw it together on a whim…like y’all, I didn’t even saute the veggies beforehand or anything! Haha, a true chef over here. But anyway, I ended up getting a higher influx of messages requesting the recipe than I expected (I expected zero). And so, after doing the official taste test and actually enjoying the final product, I’m presenting you with the recipe to this very easy (can’t say it enough) crockpot vegetable soup.
No fancy ingredients in this bad boy, just some good ol’ veggies and some staple pantry items. We’ve got:
- carrots
- celery
- onion
- garlic
- Japanese sweet potatoes
- green beans
- diced tomatoes
- tomato sauce
- vegetable stock
- Italian seasoning
- Salt and pepper
And yep…that’s it! The perfect nourishing, light but hearty soup for this bitter cold winter days and nights 🙂
So, without further adieu (pretty sure I say that *every* time I post a recipe…), the recipe! I hope you enjoy this easy crockpot vegetable soup as much as I did!
| Prep Time | 5 minutes |
| Cook Time | 6 hours |
| Servings |
bowls
|
- 2 medium Japanese sweet potatoes can sub regular or sweet potatoes
- 5-6 whole carrots chopped
- 5-6 stalks celery chopped
- 1 yellow onion diced
- 3 cups green beans trimmed and chopped
- 3 cloves garlic minced
- 1 28-oz can diced tomatoes
- 1 8-oz can tomato sauce
- 6 cups vegetable stock
- 1 1/2 tbsp Italian seasoning
- 1 tsp dried rosemary
- Sea salt and ground pepper, to taste
Ingredients
|
|
- Wash and chop all produce before placing in a large crockpot or slow cooker.
- Add in can of diced tomatoes and tomato sauce, along with seasonings, salt and pepper. Place lid on crockpot and cook on low for at least 6 hours.
- Allow to cool briefly before serving, adding additional seasonings as desired. Store in the fridge for a week or in the freezer for up to 3 months.
Note that I did say this is one of the easiest meals, ever -- it doesn't even require you to saute the veggies beforehand! However you of course can saute them up in a little olive oil or grass-fed ghee beforehand if you want.