Description
A hearty and nutritious vegetable soup made effortlessly in a slow cooker. Perfect for meal prep and packed with vitamins and minerals.
Ingredients
- 4 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup green beans, trimmed and halved
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 6 cups vegetable broth
- 1 tablespoon olive oil (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional)
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- Fresh parsley or cilantro for garnish
Instructions
- Chop the vegetables into roughly even-sized pieces for even cooking.
- If desired, sauté onions and garlic in olive oil for added flavor, then add to slow cooker.
- Add all the chopped vegetables and canned tomatoes to the slow cooker.
- Season with thyme, oregano, smoked paprika, bay leaf, salt, and pepper.
- Pour vegetable broth over the vegetables ensuring they are fully submerged.
- Cover, set to cook on low for 6-8 hours or high for 3-4 hours.
- Avoid opening the lid frequently to retain heat and steam.
- Adjust seasoning before serving and stir occasionally if needed.
Notes
Feel free to customize the soup based on seasonal vegetables or personal preferences. This soup also freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegetable soup, slow cooker, healthy recipes, easy meal prep, vegan soup