Vegetable Soup in the Crock Pot
Warm up with this hearty and nourishing Vegetable Soup made effortlessly in the crock pot! Packed with vibrant, wholesome ingredients like carrots, zucchini, spinach, and tomatoes, this easy slow cooker recipe is a comforting blend of flavors and textures. Enhanced with aromatic herbs like thyme and parsley, plus a touch of sautéed garlic and onion for depth, this soup is both rich in taste and loaded with nutrients. Ideal for busy days, the hands-off cooking lets you simply toss everything into the crock pot and let it work its magic. Perfect for meal prep, it yields generous servings and pairs beautifully with crusty bread or a fresh side salad. This cozy vegetarian soup is a must-try for anyone searching for simple, healthy crock pot recipes.
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Recipe Information
Ingredients
- 3 medium, diced Carrots
- 2 large, diced Celery stalks
- 1 large, diced Yellow onion
- 3 cloves, minced Garlic
- 1 medium, diced Zucchini
- 2 medium, diced Potatoes
- 4 medium, chopped Tomatoes
- 1 cup Frozen green beans
- 1 cup Frozen corn
- 6 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 cups, chopped Spinach or kale
Instructions
Prepare the vegetables: Wash and dice the carrots, celery, and onion. Mince the garlic and dice the zucchini and potatoes. Chop the tomatoes. Set aside.
In a skillet, heat the olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until softened, about 3-5 minutes. This step enhances the flavor but is optional if you're short on time.
Transfer the sautéed vegetables to the crock pot.
Add the diced potatoes, zucchini, chopped tomatoes, frozen green beans, and frozen corn to the crock pot.
Pour in the vegetable broth and add the tomato paste. Stir to combine.
Season with dried thyme, dried parsley, the bay leaf, salt, and black pepper. Stir well.
Set the crock pot to low heat and cook for 6-7 hours, or set it to high heat and cook for 3-4 hours. Check that the potatoes and other vegetables are tender to ensure doneness.
During the last 30 minutes of cooking, stir in the spinach or kale and let it wilt in the heat of the soup.
Taste the soup and adjust the salt and pepper if needed.
Remove the bay leaf and serve the soup hot. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8443 mg | 367% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 88.7 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 9859 mg | 210% | |
*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.
