Description
Slow Cooker Vegetable Soup is a hearty, healthy dinner made with tender vegetables simmered in a flavorful broth. This easy crockpot recipe delivers comforting flavor with minimal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 (14 oz) cans diced tomatoes, undrained
- 3 medium potatoes, peeled and diced
- 1 cup green beans, chopped
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups corn kernels
- 1/3 cup chopped fresh parsley
Instructions
- Heat olive oil in a skillet over medium-high heat. Add onion, carrots, and celery; cook 4 minutes. Stir in garlic and cook 30 seconds. Transfer to slow cooker.
- Add diced tomatoes, potatoes, and green beans to the slow cooker.
- Pour in vegetable broth and add thyme, salt, pepper, and bay leaves.
- Cover and cook on high for 4 hours or low for 6 to 8 hours.
- Add corn during the last hour of cooking.
- Remove bay leaves, adjust seasoning, garnish with parsley, and serve.
Notes
- Cut vegetables evenly for consistent cooking.
- Add extra broth if soup becomes too thick.
- Store leftovers in the refrigerator up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg