This super easy vegetable soup recipe is full of nutritious and fresh vegetables and can be made on stove top, as well as, in the crock pot!
Prep time: 15 minutes Cook time: 35 minutes (stove top) 2 hours (crock pot) Total time: 50 minutes (stove top) 2 hours 15 minutes (crock pot)
Ingredients: 32 oz vegetable broth
16 oz chicken broth
15 oz tomato sauce
3-4 russet potatoes, peeled and quartered
1 large zucchini
2 garlic cloves, minced
2 large carrots, diced
1 large tomato, diced
1- 8 oz can of corn
salt and pepper
red pepper flake
Instructions: Stove top
- Pour the vegetable broth and chicken broth in a pot on the stove and bring it to a boil.
- While the pot is heating up, wash, peel, and quarter potatoes, add them to the broth in the pot and cover.
- Wash and cut up zucchini, garlic, carrots, and tomato, set aside.
- Add the tomato sauce to the pot, then add the zucchini, garlic, carrots, and tomato to the pot.
- Open and drain the can of corn, then add the corn to the pot.
- Add salt, pepper, and red pepper flake to taste.
- Turn the pot to low heat and stir occasionally to avoid a film forming on the bottom and sides.
- Cook on low until the vegetables are tender, then remove from heat.
- Serve and enjoy!
Instructions: Crock pot
- Put the chicken broth, vegetable broth, and tomato sauce in the crock pot and turn on high.
- Wash, peel, and quarter the potatoes, add them to the crock pot.
- Wash and cut up zucchini, garlic, carrots, and tomato and add to crock pot.
- Drain the can of corn, and add to crock pot.
- Add salt, pepper, and red pepper flake to taste.
- Cook on high for about 2 hours or until the vegetables are tender.
- Turn off crock pot, serve, and enjoy!
Recipe Notes: You may leave out the chicken broth for a vegetarian option, just add 16 oz more of vegetable broth. You can replace any of these vegetables or add other vegetables in addition to these, such as: green beans.