Slow Cooker Veggie Soup
Warm up your day with this hearty and nourishing Slow Cooker Veggie Soup, a colorful medley of fresh vegetables simmered to perfection in a rich, herb-infused broth. Perfect for busy weeknights or meal prep, this recipe requires just 20 minutes of prep time before your slow cooker takes over, filling your home with the comforting aroma of sautéed onions, garlic, and a blend of thyme, oregano, and bay leaf. Packed with nutrient-dense ingredients like carrots, zucchini, spinach, and potatoes, this vegan, gluten-free soup is a satisfying and wholesome option for the whole family. Serve it with crusty bread or enjoy it on its own for a cozy, no-fuss meal that is as healthy as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced zucchini
- 2 cups, trimmed and halved green beans
- 3 medium, peeled and diced potatoes
- 1 14-ounce can with juice diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 cups, chopped spinach or kale
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until they become fragrant and translucent. Transfer the mixture to the slow cooker.
Add the carrots, celery, zucchini, green beans, and potatoes into the slow cooker.
Pour in the can of diced tomatoes (including the juice) and vegetable broth.
Stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.
Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are cooked through and tender.
About 20 minutes before serving, add the chopped spinach or kale to the slow cooker. Stir well and allow it to wilt into the soup.
Taste and adjust seasoning if necessary by adding more salt or pepper.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve warm with crusty bread for a complete meal, or enjoy as is for a light and nourishing dish.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9075 mg | 395% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 84.3 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1006 mg | 77% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 10365 mg | 221% | |
*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.
