Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
Easy, delicious, and spectacular! These three words best describe how I feel about this Vegetable Soup! Oh, man, you have got to try this recipe, I’m telling you! It will not only satisfy your tummy but as well as your soul! I always call this food for the soul! Have a wonderful day, friends. Enjoy!
Ingredients:
3 Medium Russett Potatoes
1 Tablespoon Olive Oil, FOR STOVETOP METHOD ONLY
½ 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 c Vegetable Broth
2 tsp Italian Seasoning
½ tsp Paprika
2 tsp Garlic Powder
Salt & Pepper to taste
2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional
Directions:
Slow Cooker Method:
Slice the washed and peeled potatoes into small cuts.
Put the potato slices into a 6-quart slow cooker as well as the rest of the ingredients. Stir until well mixed.
Cover the slow cooker with the lid and cook for about 6 to 8 hours on a low setting.
Serve with bread and enjoy!
Stove Method:
Repeat the process for the potatoes.
Place a large pot on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the onions and saute until translucent.
Add the rest of the ingredients and stir until well mixed.
Cover the pot with the lid, then simmer for about 45 minutes on low heat.
The veggies should be fork-tender. Stir until well mixed.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
Nutrition Facts:
Serving: 1Cup | Calories: 150kcal
Ingredients
- 3 Medium Russett Potatoes
- 1 Tablespoon Olive Oil, FOR STOVETOP METHOD ONLY
- ½ 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 c Vegetable Broth
- 2 tsp Italian Seasoning
- ½ tsp Paprika
- 2 tsp Garlic Powder
- Salt & Pepper to taste
- 2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional
Instructions
Slow Cooker Method:
Slice the washed and peeled potatoes into small cuts.
Put the potato slices into a 6-quart slow cooker as well as the rest of the ingredients. Stir until well mixed.
Cover the slow cooker with the lid and cook for about 6 to 8 hours on a low setting.
Serve with bread and enjoy!
Stove Method:
Repeat the process for the potatoes.
Place a large pot on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the onions and saute until translucent.
Add the rest of the ingredients and stir until well mixed.
Cover the pot with the lid, then simmer for about 45 minutes on low heat.
The veggies should be fork-tender. Stir until well mixed.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days. Nutrition Facts: Serving: 1Cup | Calories: 150kcal
