Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
This vegetable soup is just what you need today! Feel free to add more ingredients if you wish. Enjoy!
Ingredients:
3 medium Russett Potatoes
1 tbsp Olive Oil, FOR STOVETOP METHOD ONLY
½ Yellow Onion, finely diced
1 16 oz Bag Frozen Mixed Vegetables
1 15 oz Can Corn
1 15 oz Can Tomato Sauce
1 15 oz 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 Directions:
Step 1: Peel the washed potatoes and slice them into small pieces.
Step 2: In a 6-quart slow cooker, add in all the ingredients and stir until well combined.
Step 3: Cover the slow cooker and cook for 6 to 8 hours on a low setting.
Step 4: Ladle into serving bowls and sprinkle cheese on top.
Step 5: Serve with bread or crackers. Enjoy!
Stove Top Directions:
Step 1: Peel the washed potatoes and slice them into small pieces.
Step 2: Place a large pot on the stove and turn the heat to medium.
Step 3: Add in oil and allow it to become hot.
Step 4: Add in the onion and cook for about 3 minutes or until translucent.
Step 5: Add in all the ingredients and stir until well mixed.
Step 6: Bring the mixture to a simmer.
Step 7: Reduce the heat to low and cook for 30 to 45 minutes or until the veggies are soft.
Step 8: Serve right away. Enjoy!
Notes:
Place any leftover in an airtight container and place it inside the fridge. It can last up to 5 days.
Nutrition Facts:
Serving: 1 cup | Calories: 150kcal
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