Aug 26

Simple Crockpot Vegetable Soup

September is only a few days away! And around here that means it’s back to school time! (I know some of you in other areas are already back…we’ve still got a few weeks) Schedules, after-school activities, carpools, parties…the craziness begins. Plus, pretty soon we’ll be feeling the (awesome!) cooler weather, so I think this recipe is perfect to put on your radar in the near future.


This is a great way to use up extra veggies you might have…you definitely don’t have to stick to the exact recipe here. So easy to just dump in the crockpot and go about your busy day. Plus, it’s freezable 🙂

Happy Monday, everyone!

Simple Crockpot Vegetable Soup
barely adapted from The Confused Homemaker

6 cups water
1 1/2 cups tomato puree or sauce
1 celery stalk, chopped
3/4 cup corn kernels
3/4 cup peas
3 carrots, diced
2 potatoes, cubed
1/2 red onion, chopped and sauteed
1 teaspoon each salt and pepper
1 tablespoon Italian seasoning
4 garlic cloves, minced
1 1/2 cups small shaped pasta, cooked and drained (optional)

Place all ingredients (except pasta) in a large crockpot. Cook on low for 5-6 hours or high for 3-4 hours. If using pasta, add to bowls once you pour soup in, stir and serve.

Serves 12.

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This entry was posted in beans, corn, crockpot, freezer friendly, main dishes, make ahead, pasta, potatoes, QuickAndEasy, soup, tomatoes. Bookmark the permalink.

8 Responses to Simple Crockpot Vegetable Soup

  1. Emily says:

    If I wanted to add chicken, could I put raw cubed chicken in with the rest of the ingredients?

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  4. Sarah says:

    Just wanted to let you know that I’ve been using this recipe for my family for a couple years and I love it! It’s easy to adapt by putting in whatever veggies I want. It’s the perfect base recipe for an easy crock pot soup. Thank you 😀

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