Easy Vegetable Soup
Delicious and healthy family choice special food
#Easy #Vegetable 3Soup
Easy Vegetable Soup is a simple but hearty, and savory soup recipe that the whole family will love! You can make this vegetable soup recipe on your stovetop or your slow cooker!
Ingredients
3 Medium Russett Potatoes
1 Tablespoon Olive Oil, FOR STOVETOP METHOD ONLY
1/2 Yellow Onion finely diced
1 16 Ounce Bag Frozen Mixed Vegetables
1 15 Ounce Can Corn
1 15 Ounce Can Tomato Sauce
1 15 Ounce Can Diced Tomatoes
4 Cups Vegetable Broth
2 teaspoons Italian Seasoning
1/2 teaspoon Paprika
2 teaspoons Garlic Powder
Salt & Pepper to taste
2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional
Instructions
SLOW COOKER DIRECTIONS:
Wash and peel the potatoes then dice into bite-sized pieces.
Add the diced potatoes along with all of the remaining ingredients to a 6-quart or larger slow cooker.
Stir the soup to combine, cover with a lid and cook on low for 6-8 hours.
Serve with crackers, bread, or topped with cheese as desired.
Store the soup in an airtight container in the refrigerator for up to 5 days.
STOVE TOP DIRECTIONS:
Follow the steps above for the potatoes.
Add the diced onion to a large pot over medium-high heat and cook, stirring occasionally for 3 minutes.
Add all of the remaining ingredients to the pot and stir to combine.
Allow the mixture to come to a simmer, then reduce the heat to low.
Cover the soup and simmer for 30-45 minutes until vegetables are tender.
Stir and serve immediately.
Notes
NOTE: Cooking time listed is for the slow cooker method. This takes 30 minutes to cook on the stovetop.
NOTE: You can use a total of 4-5 Cups of fresh or canned vegetables for this recipe if preferred.
Thank you for visiting, good luck, hopefully it will be beneficial
#Easy #Vegetable 3Soup
Easy Vegetable Soup is a simple but hearty, and savory soup recipe that the whole family will love! You can make this vegetable soup recipe on your stovetop or your slow cooker!
Ingredients
3 Medium Russett Potatoes
1 Tablespoon Olive Oil, FOR STOVETOP METHOD ONLY
1/2 Yellow Onion finely diced
1 16 Ounce Bag Frozen Mixed Vegetables
1 15 Ounce Can Corn
1 15 Ounce Can Tomato Sauce
1 15 Ounce Can Diced Tomatoes
4 Cups Vegetable Broth
2 teaspoons Italian Seasoning
1/2 teaspoon Paprika
2 teaspoons Garlic Powder
Salt & Pepper to taste
2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional
Instructions
SLOW COOKER DIRECTIONS:
Wash and peel the potatoes then dice into bite-sized pieces.
Add the diced potatoes along with all of the remaining ingredients to a 6-quart or larger slow cooker.
Stir the soup to combine, cover with a lid and cook on low for 6-8 hours.
Serve with crackers, bread, or topped with cheese as desired.
Store the soup in an airtight container in the refrigerator for up to 5 days.
STOVE TOP DIRECTIONS:
Follow the steps above for the potatoes.
Add the diced onion to a large pot over medium-high heat and cook, stirring occasionally for 3 minutes.
Add all of the remaining ingredients to the pot and stir to combine.
Allow the mixture to come to a simmer, then reduce the heat to low.
Cover the soup and simmer for 30-45 minutes until vegetables are tender.
Stir and serve immediately.
Notes
NOTE: Cooking time listed is for the slow cooker method. This takes 30 minutes to cook on the stovetop.
NOTE: You can use a total of 4-5 Cups of fresh or canned vegetables for this recipe if preferred.
Thank you for visiting, good luck, hopefully it will be beneficial
