Can Can Slow Cooker Vegetable Soup
Warm, hearty, and bursting with flavor, Can Can Slow Cooker Vegetable Soup is the ultimate comfort food packed with wholesome ingredients. This vibrant, nutrient-rich soup combines a medley of canned staples like diced tomatoes, kidney beans, green beans, and corn with fresh vegetables like carrots, zucchini, and potatoes, all simmered to perfection in a rich vegetable broth. Flavored with aromatic garlic, basil, oregano, and a touch of smoky paprika, this easy slow cooker recipe requires just 15 minutes of prep before it’s left to cook low and slow, making it an effortless dinner option for busy days. Perfect for vegans, vegetarians, or anyone craving a nourishing bowl of soup, it's a must-try dish that’s as simple to make as it is satisfying. Serve hot with a sprinkle of fresh parsley and crusty bread for a cozy and delicious meal that’s sure to please the whole family.
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Recipe Information
Ingredients
- 28 oz canned diced tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned green beans, drained
- 15 oz canned corn, drained
- 4 cups low-sodium vegetable broth
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 large potato, peeled and diced
- 1 medium zucchini, diced
- 1 medium yellow onion, finely chopped
- 2 cloves minced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Prepare all ingredients by rinsing and draining the canned goods, peeling and dicing the fresh vegetables, and chopping the onion.
Add the canned diced tomatoes, kidney beans, green beans, and corn to the slow cooker.
Stir in the vegetable broth, carrots, celery, potato, zucchini, and onion.
Add the minced garlic, dried basil, dried oregano, smoked paprika, salt, black pepper, and bay leaf.
Mix everything together to ensure the ingredients and seasonings are well distributed.
Cover the slow cooker with a lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender.
Taste the soup and adjust salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7334 mg | 319% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 73.0 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 8076 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
