Crock Pot Spinach Tomato Vegetable Soup
Warm, wholesome, and bursting with vibrant flavors, this Crock Pot Spinach Tomato Vegetable Soup is the ultimate comfort food for busy days. Made with nutrient-rich spinach, tender carrots, zucchini, and celery, and simmered in a savory broth with fragrant herbs like basil and oregano, this soup delivers both flavor and nourishment. The slow cooker does all the work, melding the flavors together over hours for a rich, hearty dish that's as easy to prepare as it is satisfying. Perfect for meal prep or a cozy family dinner, this low-calorie, vegetarian soup is both healthy and versatile. Serve it with crusty bread or a sprinkle of Parmesan for a complete, soul-soothing meal. Keywords: crock pot soup, spinach soup, vegetable soup, healthy slow cooker recipes, easy vegetarian soup.
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Recipe Information
Ingredients
- 4 cups Spinach
- 28 oz Canned diced tomatoes (no salt added)
- 6 cups Vegetable broth
- 2 cups Carrots, diced
- 1.5 cups Celery, diced
- 2 cups Zucchini, chopped
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 2 tsp Dried basil
- 1.5 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 1 tbsp Olive oil
- 1 whole Bay leaf
Instructions
Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent.
Transfer the sautéed onion and garlic to the crock pot.
Add the diced carrots, celery, zucchini, canned diced tomatoes (including the liquid), and vegetable broth to the crock pot.
Stir in the dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Place the bay leaf on top.
Set the crock pot to low heat and cook for 5-6 hours, stirring occasionally.
Approximately 30 minutes before the cooking time is up, add the spinach to the crock pot. Stir it well to combine, allowing it to wilt.
Taste and adjust seasoning if needed.
Discard the bay leaf before serving. Ladle the soup into bowls and enjoy warm. Optionally, serve with crusty bread or a sprinkle of grated Parmesan cheese on top.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.5 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1594 mg | 34% | |
*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.
