Crock Pot Vegetable Soup

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🥣 Crock Pot Vegetable Soup

📖 Description

Crock Pot Vegetable Soup is a hearty, comforting, and nutritious meal made by slowly simmering a variety of fresh vegetables, herbs, and broth in a slow cooker. It’s perfect for busy days, meal prep, or when you want a healthy, filling dish with minimal effort. This soup is naturally vegan, customizable, and packed with flavor.

⏱️ Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 6–8 hours (low) or 3–4 hours (high)

  • Total Time: Up to 8 hours

🍲 Servings

  • Serves: 6–8 people

  • Serving Size: About 1½ cups per serving

🧾 Ingredients

  • 1 tablespoon olive oil (optional, for added richness)

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 3 celery stalks, chopped

  • 2 medium potatoes, diced

  • 1 cup green beans, trimmed and cut

  • 1 zucchini, chopped

  • 1 (14.5 oz) can diced tomatoes (with juice)

  • 6 cups vegetable broth

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • ½ teaspoon thyme

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 1 bay leaf

  • Optional: 1 cup corn or peas

  • Optional: fresh parsley for garnish

👩‍🍳 Instructions

  1. Add all vegetables to the crock pot.

  2. Pour in the vegetable broth and diced tomatoes.

  3. Sprinkle in basil, oregano, thyme, salt, pepper, and add the bay leaf.

  4. Stir gently to combine.

  5. Cover and cook:

    • Low: 6–8 hours

    • High: 3–4 hours

  6. Remove the bay leaf before serving.

  7. Taste and adjust seasoning if needed.

  8. Garnish with fresh parsley and serve hot.

📝 Notes

  • This soup thickens naturally as the vegetables cook.

  • You can blend part of the soup for a creamier texture.

  • Works great as a freezer-friendly meal.

💡 Tips for Best Results

  • Cut vegetables evenly for consistent cooking.

  • Add delicate vegetables (like zucchini) during the last hour if you prefer them firmer.

  • For extra protein, add chickpeas, lentils, or white beans.

  • A splash of lemon juice at the end brightens the flavor.

🥗 Nutritional Information (Per Serving – Approximate)

  • Calories: 140

  • Protein: 4 g

  • Carbohydrates: 26 g

  • Fiber: 6 g

  • Fat: 2 g

  • Sodium: 580 mg

  • Sugar: 7 g

(Values may vary depending on ingredients used.)

🌱 Health Benefits

  • Rich in Vitamins & Minerals: Loaded with vitamin A, C, and potassium.

  • Heart-Healthy: Low in fat and cholesterol-free.

  • Digestive Support: High fiber content aids digestion.

  • Weight-Friendly: Low-calorie but filling.

  • Immune Boosting: Garlic, onions, and vegetables support immunity.

❓ Q & A

Q: Can I freeze Crock Pot Vegetable Soup?
A: Yes! Let it cool completely, then store in airtight containers for up to 3 months.

Q: Can I make this soup gluten-free?
A: Absolutely. This recipe is naturally gluten-free—just ensure your broth is certified gluten-free.

Q: How can I make it more filling?
A: Add cooked pasta, rice, quinoa, beans, or lentils during the last hour of cooking.

Q: Can I use frozen vegetables?
A: Yes, frozen vegetables work well and can be added directly without thawing.

Q: How long does it last in the fridge?
A: Store in an airtight container for 4–5 days.

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