The Easiest Vegetable Soup

Here's the Dish

This has been one of my favorite go-to soup recipes when I know I’m going to have a very busy week! It is so simple you may have a hard time believing it can actually be extremely delicious, but I’m telling you, you gotta trust me on this one! The great thing about this recipe is that you can pick your favorite vegetables to throw in, which allows you to be creative, and use up vegetables in a quick and easy way! This recipe works with both fresh and frozen vegetables…I just love the convenience of pre-chopped frozen vegetables for this recipe! Enjoy!

Method

The estimated total time to make this recipe is 4-8 hours.

1

Place everything in a crock pot and cook over low heat for 6-8 hours, or high heat for 4 hours, or until vegetables are softened to your liking. 

Ingredients

2 bundlesCelery, washed and chopped (makes about 5 cups chopped)
2 (10-12 oz) bagsFrozen veggie mix of choice (I like the ones with broccoli, cauliflower, squash and carrots) 1
4Chicken or vegetable stock cubes (or 4 cups chicken/veggie broth and skip the water)
4 cupswater (more or less depending on desired consistency of soup)
1-2 pktsStevia or 1/2-1 tsp sweetener of choice
Dash Pepper (or to taste)
1 tspDried parsley (or to taste)

1 2 bags comes out to about 7 cups frozen veggies. You could also use fresh veggies, I just love the convenience of pre-chopped frozen vegetables for this recipe! Note that nutritional values may slightly differ depending on veggies used.

Katie's Tip!

This recipe can easily be made in just a few minutes, and you have a delicious veggie packed soup to pair with your lunch or dinner for a week!

Nutrition Breakdown

10 Servings (1 cup per serving)
32 Calories per Serving
0 g Fat
5 g Carbohydrate
2 g Fiber
2 g Sugar
1 g Protein
0 WWP+*

*Weight Watchers Points per serving

10 Comments

Caroline @ the wanna be country girl said:

What a beautiful vegetable soup. So vibrant and healthy. I’ve got carrots in the garden just waiting to make this.
thanks for sharing,
~Caroline

January 16th, 2013 — 1:43pm  |  Reply

Cathy Olson said:

Sadly, I don’t have a crockpot. What’s the comparable cooking time on a stove?

January 16th, 2013 — 7:23pm  |  Reply

Julie Banks said:

Hi Katie! Where do you get your frozen blend veggies with squash? I just made it for dinner…tasty but would it with squash in it! Love all your recipes thanks for doing what you do :)

~Julie

February 24th, 2013 — 6:32pm  |  Reply

Dashing Dish said:

Walmart :) thank u Julie!

February 25th, 2013 — 6:01am  | 

Dashing Dish said:

i find it at wal mart :)

February 25th, 2013 — 1:31pm  | 

Megan said:

What would the nutritional facts be if adding cooked turkey?

March 8th, 2013 — 8:35am  |  Reply

Dashing Dish said:

add about 120 cals per 4 oz or 1/2 cup turkey

March 8th, 2013 — 1:28pm  | 

Megan said:

Also do you know if I wanted to add noodles would I add them raw or cooked?

March 8th, 2013 — 8:37am  |  Reply

Annie Monette said:

Hi Katie!!
I was wondering if I could freeze the soup once its cooked? Or if that would be weird since the veggies were already frozen?

Basically, its friday, and I want to eat this 4 days from now and my celery is already a week old!

May 24th, 2013 — 12:39pm  |  Reply

Dashing Dish said:

no that would be perfect! :)

May 24th, 2013 — 1:05pm  | 

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