Old-Fashioned Vegetable Soup

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Homemade vegetable soup just got easy to prepare! It takes no more than ten minutes to incorporate all of the ingredients for this slow cooker vegetable soup. With a tomato broth, and the option of frozen or fresh vegetables added to an all-day slow simmer, a couple of servings of vegetables are served in every dish. Sometimes it’s the simple dishes that are the most satisfying, and you’ll find that’s true with this nourishing Old-Fashioned Vegetable Soup.

Homemade vegetable soup can be served alongside bread, sandwiches, or salads. Try our:

Old Fashioned Cornbread
Chicken Salad Sandwich with Bok Choy, Red Grapes, and Walnuts
Veggie and Pesto Sandwich
Gluten-free, Grain-free, Cheesy Garlic Cauliflower Breadsticks
Blackened Skirt Steak BLT Salad

Old-Fashioned Vegetable Soup

Old-Fashioned Vegetable Soup

Yields: 8 servings | Serving Size: 1-1/2 cups | Calories: 116 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 142 mg | Carbohydrates: 25 g | Dietary Fiber: 4 g | Sugars: 7 g | Protein: 4 g | SmartPoints (Freestyle): 4

Ingredients

  • 1 cup fresh or frozen whole-kernel corn
  • 1 large potato, cut into 1" cubes
  • 4 carrots, sliced into 1/2" pieces
  • 1 cup fresh or frozen green beans, broken into 1" pieces
  • 1 small sweet onion, diced
  • 1 stalk celery, diced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, more or less to taste
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 1/2 cups tomato juice, optional vegetable juice
  • 1 1/2 cups vegetable broth, optional water

Instructions

  1. Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 8-10 hours.
  2. *Tip: For a thicker soup: the last 30 minutes of cooking time, remove 1 cup of soup, stir in 2 tablespoons cornstarch and mash veggies with a fork. Return the mixture to the soup, stir and cook an additional 30 minutes.
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8 Comments on "Old-Fashioned Vegetable Soup"

  1. Laura  July 6, 2015

    This was absolutely delicious!!

    Reply
  2. Joy  January 26, 2016

    What vegetable could I use instead of corn?

    Reply
    • Gale Compton  January 26, 2016

      Joy, You can either omit the corn or sub with 1 cup chickpeas or black beans.

      Reply
  3. Sylvana  March 2, 2016

    I used a tin of butter beans this time,as i realised i had no corn. I also included some mixed brown rice and or my son some meatballs 🙂

    Reply
  4. Linda  September 26, 2016

    The photo shows celery in the soup but it is not listed in the ingredients.

    Reply
    • Gale Compton  September 27, 2016

      Linda, Just added celery to the ingredients. Thanks for letting me know. 🙂

      Reply
  5. sasha  March 6, 2018

    Can I add a bayleaf not sure if it would taste right

    Reply
    • Gale Compton  March 7, 2018

      Sasha, Oh definitely! Bay leaf is good in most soups and stews. 🙂

      Reply

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