Name: Slow Cooker Vegetable Soup: 1 Hearty Meal
Prep time: 20 min
Cook time: PT-487946H12M59S
Total time: 8 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 2 medium potatoes, peeled and diced; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 cup green beans, cut into 1-inch pieces; 1 (15-ounce) can diced tomatoes, undrained; 6 cups low-sodium vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1 teaspoon salt, or to taste; 1 cup frozen peas; 2 cups chopped fresh spinach or kale; Juice of 1/2 lemon (optional, for brightness)

Description

This slow cooker vegetable soup is a hearty and comforting meal packed with fresh vegetables and savory herbs. It’s an easy, one-pot wonder perfect for busy weeknights or meal prepping.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup green beans, cut into 1-inch pieces
1 (15-ounce) can diced tomatoes, undrained
6 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon salt, or to taste
1 cup frozen peas
2 cups chopped fresh spinach or kale
Juice of 1/2 lemon (optional, for brightness)

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Instructions

Prep the vegetables: Wash, peel, and chop all vegetables.
Layer ingredients in the slow cooker: Drizzle olive oil in the slow cooker. Add onions, garlic, carrots, celery, potatoes, bell pepper, zucchini, green beans, and canned tomatoes. Pour in vegetable broth and sprinkle with thyme, basil, oregano, black pepper, and salt.
Slow cook: Cover and cook on Low for 7-8 hours or High for 4-5 hours, until vegetables are tender.
Add peas and greens: Stir in frozen peas and spinach or kale. Cover and cook for 20 minutes more, until heated through.
Finish and serve: Taste and adjust seasoning. Add lemon juice for brightness before serving this slow cooker vegetable soup.

Notes

For a thicker soup, mash some potatoes against the side of the slow cooker before serving.
This recipe is vegetarian and can be made vegan by using vegan broth.
Add chickpeas or white beans for extra protein about 30 minutes before serving.
For a minestrone variation, add 1/2 cup small pasta and a can of kidney beans in the last 30 minutes of cooking.
Add red pepper flakes or diced jalapeño for a spicy kick.
Swap potatoes for sweet potatoes and add parsnips for a sweeter flavor.

Prep Time: 20 minutes
Cook Time: 7-8 hours on low or 4-5 hours on high
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 110 calories
Sugar: 0g
Sodium: 0mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 3g
Cholesterol: 0mg