Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

Vegetable soup is a wholesome, comforting, and nutritious meal that’s perfect for any time of the year. Packed with fresh vegetables, herbs, and a flavorful broth, this slow cooker vegetable soup is incredibly easy to make and perfect for busy days.

With minimal prep work, you can let the slow cooker do all the hard work, blending the flavors and creating a delicious, hearty soup that’s both light and satisfying.

Whether you enjoy it as a main dish or as a side, this vegetable soup is a go-to option for healthy and delicious comfort food.

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 carrots, peeled and diced

2 celery stalks, chopped

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can corn kernels, drained

4 cups vegetable broth (or chicken broth for non-vegetarian version)

1 zucchini, diced

1 cup green beans, chopped into bite-sized pieces

1 cup spinach or kale, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

Salt and pepper, to taste

1 cup small pasta (such as ditalini, elbow macaroni, or rotini)

1 tablespoon fresh parsley, chopped (for garnish)

1 tablespoon fresh lemon juice (optional, for brightness)

Grated Parmesan cheese (for garnish, optional)

How to Make Slow Cooker Vegetable Soup:

Prepare the Ingredients:

Begin by chopping the onion, carrots, celery, zucchini, and green beans into bite-sized pieces. Mince the garlic and chop the spinach or kale. Set these ingredients aside.

Sauté the Aromatics (Optional but Recommended):

In a skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften, and the onion becomes translucent. This step helps develop deeper flavors but is optional. If you’re short on time, you can skip it and add the vegetables directly to the slow cooker.

Add Ingredients to the Slow Cooker:

Transfer the sautéed vegetables (or raw vegetables if skipping the sauté step) to the slow cooker. Add the minced garlic, diced tomatoes, kidney beans, corn, vegetable broth, zucchini, green beans, spinach, and all the herbs (basil, oregano, thyme). Season with salt and pepper to taste.

Cook the Soup:

Cover the slow cooker and set it to low. Let the soup cook for 6-7 hours, or until the vegetables are tender and the flavors are well combined. If you’re in a rush, you can cook it on high for about 3-4 hours.

Add the Pasta:

About 30 minutes before the soup is done cooking, add the small pasta to the slow cooker. Stir it into the soup and cook on high for 20-25 minutes, or until the pasta is tender. Be sure to check the pasta’s doneness, as overcooking can make it mushy.

Finish and Serve:

Once the soup is ready, stir in the fresh lemon juice for a bright, zesty flavor. Taste and adjust the seasoning with more salt, pepper, or herbs if needed. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese (if desired).

Chef’s Note:

This vegetable soup is incredibly customizable. You can add other vegetables like peas, bell peppers, or squash depending on what’s in season or what you have on hand.

For added richness, you can stir in a couple of tablespoons of olive oil or a splash of cream at the end. You can also use a dollop of pesto for extra flavor.

If you prefer a thicker soup, you can mash some of the beans or vegetables once cooked, or purée part of the soup using an immersion blender.

To make it even heartier, consider adding a cup of cooked quinoa or rice to the soup when you add the pasta, or serve the soup with a slice of crusty bread.

Nutritional Information (per serving, based on 6 servings):

Calories: 210

Protein: 9g

Carbohydrates: 40g

Fat: 3g

Fiber: 8g

Sugar: 8g

Sodium: 450mg

This slow cooker vegetable soup is not only delicious but also a nutrient-packed meal. It’s loaded with fiber, vitamins, and minerals from the various vegetables and beans, making it a filling and healthy option.

The combination of tender vegetables, flavorful broth, and pasta makes this soup satisfying without being overly heavy. It’s a great choice for meal prepping or feeding a crowd, and it stores well in the fridge for several days. Enjoy the simplicity and goodness of this wholesome, homemade soup!