No Fuss Veggie Soup Crock Pot
Warm up your day with this hearty and wholesome No Fuss Veggie Soup Crock Pot recipe, the ultimate solution for a nourishing, hands-off meal. Perfect for busy weeknights or meal prep, this slow cooker vegetable soup is packed with garden-fresh ingredients like carrots, celery, zucchini, and russet potatoes, simmering in a flavorful vegetable broth infused with garlic, thyme, and oregano. With just 15 minutes of prep time, you can let the crock pot work its magic, delivering tender vegetables and rich, comforting flavors after hours of slow cooking. Finished with vibrant baby spinach for an extra nutrient boost, this soup is as healthy as it is satisfying. Serve it with crusty bread for a simple, soul-warming meal that’s naturally vegan, gluten-free, and utterly delicious.
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Recipe Information
Ingredients
- 4 medium, chopped carrots
- 3 large, chopped celery stalks
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, peeled and cubed russet potato
- 1 medium, diced zucchini
- 14.5 oz, drained canned diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp pepper
- 3 cups, packed baby spinach
Instructions
Prepare all the vegetables by washing and chopping the carrots, celery, onion, and zucchini. Peel and cube the potatoes, and mince the garlic.
Add the carrots, celery, onion, garlic, potatoes, zucchini, and canned diced tomatoes into the crock pot.
Pour in the vegetable broth, ensuring the vegetables are fully submerged.
Add the bay leaves, dried thyme, dried oregano, salt, and pepper into the crock pot. Stir gently to combine.
Cover the crock pot with a lid and cook on low heat for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
About 10 minutes before serving, stir in the baby spinach and let it wilt in the heat of the soup.
Remove the bay leaves before serving. Taste the soup and adjust seasoning if needed.
Ladle into bowls and serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10294 mg | 448% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 80.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 8661 mg | 184% | |
*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.
