Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 medium red potato, diced (about 1 cup)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 4 cups vegetable broth (950 ml)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/2 cup chopped fresh parsley, for garnish
  • Salt to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Transfer sautéed vegetables to the slow cooker.
  3. Add diced potatoes, diced tomatoes (undrained), vegetable broth, Italian seasoning, thyme, and pepper to the slow cooker. Stir to combine.
  4. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, or until potatoes and other vegetables are tender.
  5. Stir in frozen green beans and frozen corn during the last 30 minutes of cooking.
  6. Season with salt to taste. Garnish with fresh parsley before serving. This cozy crockpot vegetable soup recipe is easy and delicious!