Crock-Pot Vegetable Soup: A Simple, Flavorful Recipe for Cozy Nights
Are you looking for a hearty, healthy, and incredibly easy vegetable soup recipe? Look no further! This crock-pot vegetable soup recipe is perfect for busy weeknights or lazy weekends. It's packed with flavor and nutrients, and requires minimal effort thanks to the magic of your slow cooker. Let's dive into this delicious recipe!
Ingredients You'll Need:
This recipe is incredibly adaptable, so feel free to swap out vegetables based on your preferences and what's in season. However, here's a great starting point:
- 1 tablespoon olive oil: For sautéing the aromatics.
- 1 medium onion, chopped: Adds a sweet and savory base.
- 2 carrots, chopped: Provides sweetness and vibrant color.
- 2 celery stalks, chopped: Adds a subtle earthiness.
- 2 cloves garlic, minced: Essential for flavor depth.
- 4 cups vegetable broth: The liquid base of your soup. Low sodium is preferred.
- 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and richness.
- 1 (15 ounce) can cannellini beans, rinsed and drained: For heartiness and protein. Kidney beans or chickpeas work well too!
- 1 cup chopped green beans: Adds a fresh, crisp element.
- 1 cup chopped zucchini: Adds moisture and a mild flavor.
- 1 cup chopped potatoes (Yukon Gold recommended): Provides a creamy texture.
- 1 teaspoon dried oregano: A classic herb for vegetable soup.
- 1/2 teaspoon dried basil: Another essential Italian herb.
- 1/4 teaspoon black pepper: Enhances the overall flavor profile.
- Salt to taste: Adjust according to your preference.
- Optional additions: Consider adding 1 cup of chopped kale or spinach in the last hour of cooking for extra nutrients and color. You can also add a bay leaf for a deeper, more complex flavor (remember to remove it before serving).
Step-by-Step Instructions:
This crock-pot vegetable soup recipe is incredibly easy to follow:
- Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine ingredients in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the vegetable broth, diced tomatoes, cannellini beans, green beans, zucchini, potatoes, oregano, basil, pepper, and salt. Stir well to combine.
- Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the vegetables are tender.
- Season and serve: Before serving, taste and adjust the seasoning as needed. Add more salt and pepper to your liking. Ladle into bowls and enjoy!
Tips for the Best Crock-Pot Vegetable Soup:
- Don't overfill your slow cooker: Leave some space at the top to allow for proper steaming.
- Taste and adjust seasoning: Seasoning can vary, so taste your soup before serving and adjust the salt and pepper accordingly.
- Add fresh herbs at the end: Adding fresh herbs like parsley or cilantro at the end will brighten the flavors of your soup.
- Make it your own: This recipe is easily customizable. Feel free to add other vegetables, beans, or lentils to suit your taste.
Serving Suggestions:
This hearty vegetable soup is delicious on its own, but you can also pair it with:
- A crusty bread for dipping.
- A side salad for a lighter meal.
- A grilled cheese sandwich for a comforting and satisfying lunch or dinner.
This crock-pot vegetable soup is a perfect example of a healthy, delicious, and easy-to-make meal. Enjoy!
