Vegetable Soup Explosion Slow Cooker Version
Get ready to savor the ultimate comfort food with our Vegetable Soup Explosion Slow Cooker Version! This vibrant and nutritious recipe combines a colorful medley of hearty vegetables—including carrots, zucchini, russet potato, and green beans—simmered slowly to perfection in a savory blend of vegetable broth, tomatoes, and fragrant spices like thyme, oregano, and paprika. With just 20 minutes of prep time, the slow cooker does the rest, infusing every ingredient with deep, rich flavor over 6-8 hours. Perfect for busy days or cozy family dinners, this vegan and gluten-free soup is ideal for meal prepping or serving up with warm crusty bread for a wholesome, satisfying meal. Don’t forget the finishing touch of fresh parsley for a burst of brightness in every bowl!
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Recipe Information
Ingredients
- 3 large carrots, peeled and diced
- 3 celery stalks, chopped
- 1 large yellow onion, finely chopped
- 2 medium zucchini, diced
- 1 large russet potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 1 can canned diced tomatoes with juices (14 oz)
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Prepare all vegetables by peeling, dicing, chopping, and measuring ingredients ahead of time.
Add the diced carrots, celery, onion, zucchini, potato, green beans, frozen corn, and frozen peas into the slow cooker.
Stir in the canned diced tomatoes (with their juices), vegetable broth, and tomato paste until well combined.
Add the minced garlic, dried thyme, dried oregano, paprika, bay leaf, salt, and black pepper to the slow cooker.
Give everything a good stir and cover with the lid.
Set the slow cooker to low heat and let it cook for 6-8 hours, or until the vegetables are tender.
About 30 minutes before the soup is done, taste and adjust seasoning with more salt and pepper if needed.
Once cooked, remove the bay leaf and stir the soup to blend flavors further.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Serve with warm crusty bread or crackers for a comforting meal.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8641 mg | 376% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 82.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 8308 mg | 177% | |
*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.
