Clam Vegetable Soup Crock Pot
Warm up your day with this hearty and flavorful Clam Vegetable Soup made effortlessly in your crock pot. Packed with tender clams, diced red potatoes, and a colorful medley of carrots, celery, and onions, this slow-cooked soup is a comforting blend of briny seafood and fresh garden vegetables. A splash of dry white wine and aromatic herbs like thyme, oregano, and a hint of bay leaf elevate the broth, making it irresistibly fragrant and savory. Perfect for cozy family dinners or an easy weeknight meal, this recipe is as simple as sautéing a few veggies, setting the crock pot, and letting the magic happen. Garnished with fresh parsley and served with an optional wedge of lemon for a zesty kick, this wholesome clam soup is best enjoyed with crusty bread or crackers on the side. Try it today for a nourishing, homemade taste of the coast!
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Recipe Information
Ingredients
- 2 cans (about 10 ounces each) canned clams with juice
- 3 medium, diced red potatoes
- 2 medium, peeled and diced carrots
- 2 diced celery stalks
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 optional (for serving) lemon wedges
Instructions
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes, until softened and fragrant.
2. Transfer the sautéed vegetables to the crock pot. Add the diced red potatoes, canned clams (with their juice), diced tomatoes, chicken broth, white wine, thyme, oregano, and bay leaf.
3. Stir all ingredients together in the crock pot. Season with salt and black pepper to taste.
4. Cover the crock pot and set it to low. Cook for 6-8 hours, or until the vegetables are tender and the flavors have melded together.
5. Once cooked, remove the bay leaf and stir the soup. Taste and adjust seasoning if needed.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side, if desired, for a bright, citrusy finish.
7. Enjoy your hearty Clam Vegetable Soup with some crusty bread or crackers on the side!
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 8890 mg | 387% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 41.4 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 99.5 mg | 553% | |
| Potassium | 6557 mg | 140% | |
*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.
