Slow Cooker Vegetable Soup No ratings yet.

easy prep time 10 mins | cook time 6 hrs servings 0


    1 pound white potatoes, peeled and cubed (about 3 potatoes)
    1–1/2 cups chopped yellow onion (about 1/2 of a large onion)
    1 (28-ounce) can La Fe Diced Tomatoes, undrained
    1 (14.5-ounce) can sliced okra, drained
    1 (14.5-ounce) can sliced carrots, drained
    1 (8.5-ounce) can green Lima beans, drained
    1 (15.25-ounce) can La Fe corn, drained
    1 (14.25-ounce) can green beans, drained
    1 tablespoon fresh minced garlic
    2 bay leaves
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1 teaspoon salt (more or less, to taste)
    1 teaspoon freshly ground black pepper (more or less, to taste)
    1 (32-ounce) container vegetable broth
    Optional: Chopped fresh parsley, for garnish



    Begin by placing all ingredients in your slow cooker. Stir well to combine.


    Cover and cook on low for 5-6 hours, or until potatoes are tender.


    Discard bay leaves before serving. Garnish with chopped fresh parsley, if desired.

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