Crockpot Vegetable Soup

For the cold, rainy days, we've got you covered. Pair this vegetable soup with a crusty bread and your day will be made. Let's get into it.

You will need:

• 1 can lima beans, drained.

• 1 can fire roasted diced tomato

• 1 can fire roasted corn, drained.

• 1 10oz bag frozen mixed veggies

• 1/2 large yellow onion (or small yellow onion)

• 4 medium potatoes

• 2 carrots

• 2 celery stalks

• 8 cups vegetable broth

• 1 bay leaf

• salt

• pepper

• onion powder

• garlic powder

• italian seasoning

Disclaimer: My usual step-by-step pictures are missing this time. Sorry!

For prepping I diced up 1/2 onion, chopped 2 stalks of celery, cubed 4 medium potatoes, and cut 2 carrots into little coins. I then drained 1 can of lima beans and 1 can of fire roasted corn, and dumped all remaining ingredients into the crockpot. As always, I seasoned with my heart.

I cooked this on high for 3-5 hours. Once the vegetables were done, I removed the bay leaf. Serve this crockpot vegetable soup with some crusty bread.

What is your favorite thing to eat with vegetable soup? Let me know in the comments.

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Recipe Card

• 1 can lima beans, drained.

• 1 can fire roasted diced tomato

• 1 can fire roasted corn, drained.

• 1 10oz bag frozen mixed veggies

• 1/2 large yellow onion (or small yellow onion)

• 4 medium potatoes

• 2 carrots

• 2 celery stalks

• 8 cups vegetable broth

• 1 bay leaf

• salt

• pepper

• onion powder

• garlic powder

• italian seasoning

1. Dice onion, potato, and celery. Chop carrots into coins.

2. Drain lima beans and fire roasted corn.

3. Put lima beans. fire roasted tomato, corn, frozen mixed veggies, yellow onion, potato, carrot, celery into crockpot.

4. Season with salt, pepper, onion power, garlic powder, italian seasoning and bay leaf.

5. Fill with vegetable broth, about 8 cups, or until veggies are covered.

6. Cook on high 3-5 hours until veggies are cooked.