Slow Cooker Vegetable Soup
Warm, nourishing, and brimming with flavor, this slow cooker vegetable soup is the ultimate comfort food that’s as wholesome as it is easy to prepare. Packed with vibrant vegetables like carrots, celery, green beans, and spinach, this hearty recipe comes together effortlessly in a slow cooker, allowing the flavors to meld beautifully over hours. The addition of Yukon gold potatoes makes it satisfyingly filling, while aromatic bay leaves, oregano, and thyme infuse each spoonful with cozy, herbaceous goodness. Perfectly suited for meal prep or a weeknight dinner, this soup requires just 20 minutes of prep time before your slow cooker works its magic. Serve it warm with a sprinkle of fresh parsley for a nutrient-rich dish that’s both simple and satisfying. Ideal for vegetarians and anyone craving a healthy, homemade bowl of soup, this recipe is a must-try for slow cooker enthusiasts.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves minced garlic
- 14.5 ounces diced tomatoes (with juice)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 3 cups small Yukon gold potatoes, diced
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 4-5 minutes until softened, stirring occasionally.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add diced tomatoes (with their juice), green beans, diced potatoes, vegetable broth, bay leaves, oregano, thyme, salt, and black pepper to the slow cooker.
Stir all the ingredients together to combine.
Cover the slow cooker with a lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender.
During the last 10 minutes of cooking, stir in the baby spinach and cook until wilted.
Remove the bay leaves before serving.
Serve the soup warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 274.9 g | 100% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 57.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7906 mg | 168% | |
*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.
